Ingredients:

  • 225g (1 cup) unsalted butter, softened
  • 200g (1 cup) granulated sugar
  • 50g (1/4 cup) packed brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 200g (1 1/2 cups) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 120ml (1/2 cup) milk
  • 170g (1 1/2 cups) fresh or frozen blueberries, lightly floured
  • 120g (1 cup) powdered sugar (for glaze)
  • 2-3 tablespoons lemon juice (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. Alternatively, line with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Avoid overmixing!
  6. Gently fold in the floured blueberries until evenly distributed.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. While the cake is cooling, whisk together the powdered sugar and lemon juice until smooth. Pour the glaze over the cooled cake. Let the glaze set before slicing.