Blueberry Lemon Tea Cake

By mangia_g2

Ingredients

• Cake:
• 1 cup blueberries
• 1 2/3 cups plus 1 TB flour, divided
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 cup milk
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 TB grated lemon peel
• Glaze:
• 1/4 cup sugar
• 1/4 cup fresh lemon juice

Preparation

Step 1

Preheat oven to 350. Grease and flour one 9x5 loaf pan or 3 small loaf pans; set aside. Toss berries with 1 TB flour; set aside.

In large mixer bowl cream butter. Add sugar and beat til light and fluffy, scraping bowl occasionally. Beat in eggs one at a time. Add milk, remaining flour, baking powder and salt. Beat just until combined. Fold in prepared blueberries and lemon peel. Transfer to loaf pan(s).

Bake large pan for 60-70 minutes or small pans for 45 minutes. Cool on wire rack 10 minutes; remove from pan. Prick top with toothpick.

For glaze: In small saucepan combine sugar and lemon juice. Heat to boiling, stirring until sugar dissolves. Brush hot glaze over top of cake; cool completely.