Ingredients
Equipment
Method
- Preheat the oven to 350°F. Set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
- In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let this mixture sit for at least 10 minutes while you continue with the recipe. It will curdle.
- In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both bowls aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
- With the mixer on low speed, beat in one-third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture. Scrape the bowl as needed during this process.
- Add the flour-dusted blueberries to the batter and fold them in with a spatula until they are evenly combined.
- Transfer the batter into the prepared pan and smooth the top surface.
- Bake for 50 to 60 minutes, until the cake is golden brown and a tester inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then turn it out onto a rack to cool completely.
- When the cake is cool, transfer it to a serving platter.
- Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more sugar or juice as needed to make a thick but pourable glaze, similar in consistency to molasses or honey.
- Spoon the glaze over the top of the cake, allowing it to drip down the sides. Let the glaze set for 10 to 15 minutes before slicing with a serrated knife. Store the cake in a covered container or wrapped in plastic wrap on the countertop for up to 3 days.
Nutrition
Notes
You need 2 large lemons for the entire recipe. Make sure to zest the lemons before you juice them. For freezing, wrap the completely cooled cake securely in aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw the cake overnight on the countertop before adding the glaze and serving.