The brilliant flavor of fresh summer blueberries is showcased in this
rich, moist lemon cake. This recipe bakes enough for breakfast or dessert for a
crowd - at least 16. Or go ahead and serve one and wrap the second to stash in
the freezer for the next summer gathering.
2 loaves
1 3/4 sticks unsalted butter, softened
2 cups sugar
4 eggs
finely grated rind of two lemons
3 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
2 1/2 cups fresh blueberries, rinsed, dried and picked through to remove stems
Preheat oven to 325 degrees. Lightly butter and flour two 6-cup loaf pans.
Cream the butter and sugar together in a large mixing bowl until light and fluffy. Add the eggs, one at a time blending well. Stir in the lemon rind.
In another bowl, stir together the flour, baking powder and salt. Add to the creamed mixture, alternating with the milk, and blend until smooth.
Sprinkle the blueberries with a tablespoon of flour and toss, taking care not to break up the berries, to coat. Fold (carefully stir) the berries into the batter. Spoon into the prepared pans, spread evenly and bake until lightly browned on top and springy to a touch, about 1 hour. Remove from the oven and allow to cool for at least 15 minutes in pans before turning out onto wire racks.