Lemon Blueberry Cake

Blueberry Lemon Pound Cake


1 cup unsalted butter, softened
1 cup sugar
4 eggs
3 T milk
2 T finely grated lemon zest
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups fresh or frozen wild blueberries


Lemon Syrup
1/4 cup sugar
3 T lemon juice


In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time, until light and creamy. Beat in milk, lemon zest and vanilla.


In separate bowl, whisk together all but 1 tablespoon of the flour, baking powder, and salt; stir into butter mixture until smooth and blended.


Toss blueberries with remaining tablespoon of flour; fold half into batter. Scrape half of the batter into 9 x 5-inch parchment paper-lined loaf pan. Sprinkle with remaining blueberries. Scrape remaining batter over berries, smoothing top. Bake in 350F oven until cake tester inserted in centre comes out clean, about 1 1/2 hours.


Lemon Syrup: In microwaveable bowl, microwave sugar with lemon juice at high, stirring once, until hot and sugar is dissolved, 30 seconds.


With skewer, poke holes all over top of cake; brush or pour syrup evenly over top. Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely.


Makes 12 servings.