This is one of the many wonderful recipes you will find in The Tea Cake Roundup. A tasty twist on the traditional recipe. Try it and drop me a line and let me know how you liked it.
1 cup blueberries
1 2/3 cups plus 1 tablespoon all-purpose flour, divide these two measurement amounts
½ cup butter softened
1 cup sugar
½ cup milk
1 ½ teaspoons baking powder
¼ teaspoon salt
¾ tablespoon grated lemon peel
Preheat oven to 350° degrees. Grease and flour 9” x 5” loaf pan. Set aside. Toss berries with the 1 tablespoon flour. Set aside. Cream butter, add sugar and beat until light and fluffy. Beat in eggs. Add milk, remaining flour, baking powder, and salt. Beat until just combined. Fold in prepared blueberries and lemon peel. Pour into pan. Bake 60-70 minutes or until a toothpick inserted in middle comes out clean. Cool 10 minutes and remove from pan. Prick top with toothpick. Now to glaze. (See below)
In saucepan combine ¼ cup sugar with ¼ cup fresh lemon juice. Heat to boiling, stirring until sugar dissolves. Brush hot glaze over top and sides of cake. Cool completely.