Blueberry-Lemon Loaf Cake

Ingredients

• 2 cup(s) flour
• 1 1/2 teaspoon(s) baking powder
• 1/4 teaspoon(s) salt
• 1 cup(s) sugar
• 1/2 cup(s) butter
• 2 eggs
• 1/3 cup(s) milk
• 2 teaspoon(s) grated lemon peel
• 1 cup(s) blueberries
• 1/4 cup(s) lemon juice
• 1/3 cup(s) sugar

Preparation

1. Preheat oven to 350 degrees. Grease loaf pan. Sift flour with baking powder and salt. In a large bowl, beat butter with sugar until light and fluffy. Add eggs, one at a time, beat until light. At low speed, beat in flour alternately with milk. Beat just until combined. Stir in peel and blueberries. Pour in pan and bake for 60-65 minutes.


2. Syrup: In saucepan, combine juice and sugar. Cook stirring 1 minute until syrupy. Pour over cake as soon as it is removed from the oven. Let cool in the pan for 10 minutes (not less). Remove to wire rack and cool completely.