1 cup unsalted butter
2 Cups sugar
1/3 cup grated lemon zest
4 Eggs
3 Cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 Cup freshly squeezed lemon juice
3/4 Cup buttermilk
1 tsp vanilla
1 Cup blueberries dusted with flour
Cream butter and sugar; add eggs one at a time; add the lemon zest
Mix flour, baking powder, baking soda and salt in a bowl.
Combine 1/4 lemon juice, buttermilk and vanilla in a bowl
Add flour and milk mixture alternately to the butter mixture.
Gently fold in the blueberries.
Divide the batter between two greased and floured loaf pans.
Bake 350 degrees F for approximately 45 min to 1 hour.
Make a syrup: 1/2 cup sugar with 1/2 cup lemon juice and cook until the sugar dissolves. When cakes are done, spoon the syrup over them while warm. Cool.
Glaze: Confectioners sugar and lemon juice in a bowl and mix until smooth. Pour over the cakes.
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Lemon Blueberry Cake
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