Small fresh wild blueberries are perfect for this dense lemony cake. However, you can use frozen (unthawed) blueberries if fresh are not in season.
- Portion size 12 servings
- Credits : Canadian Living Magazine: June 2011
MethodIn 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 tbsp of the flour, baking powder and salt; stir into butter mixture until smooth and blended.
Toss blueberries with remaining flour; fold half into batter. Scrape half of the batter into 9- x 5-inch (2 L) parchment paper-lined loaf pan. Sprinkle with remaining blueberries. Scrape remaining batter over berries, smoothing top. Bake in 350ºF (180ºC) 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. (Make-ahead: Wrap in waxed paper and store for up to 2 days or overwrap in foil and freeze for up to 1 month.)
Nutritional facts Per serving: about
- Sodium 145 mg
- Protein 5 g
- Calories 331.0
- Total fat 17 g
- Potassium 75 mg
- Cholesterol 103 mg
- Saturated fat 10 g
- Total carbohydrate 40 g
- Iron 9.0
- Folate 24.0
- Calcium 3.0
- Vitamin A 16.0
- Vitamin C 7.0