Lemon Blueberry Cake Loaf

   

Ohmygoodness this is my new favorite bread...cake...loaf...whatever you wanna call it!  It's just my favorite thing ever.  It tastes like a mix between a coffee cake and a pound cake.  I absolutely LOVED it with coffee for breakfast! It's even better than Starbucks's iced, lemon pound cake! And that's one of my favorite things at Starbucks. The lemon and blueberry flavors in this loaf compliment each other so well, making the it a perfect spring dish.  It's so incredibly moist, and tastes amazingly fresh even up to the third day (it barely lasted that long in my house, though).  Don't use any more blueberries than the recipe states because it's the perfect amount as is.  Try this warm from the oven with whipped cream, and also when it's cooled. For some very strange reason, I thought it tasted best the third day, when I had wrapped a slice in a plastic bag.  Wrapping it made it even more incredibly moist and the texture was just phenomenal.  If I made it again, I would still have a slice warm with whipped cream because I loved that, but I would wrap the rest of the loaf when it's slightly warm and let it sit, wrapped overnight.  This would assure a melt-in-your-mouth, soft, moist, perfect texture and perfect, rich taste.  


Yield: 1 loaf (about 12 servings)

Ingredients:

• 1/3 cup melted butter
• 1 cup white sugar
• 3 tablespoons lemon juice
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 2 tablespoons grated lemon zest
• 1 cup fresh blueberries
•  
• 2 tablespoons lemon juice
• 1/4 cup powdered

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest and blueberries. Pour batter into prepared pan.
3. Bake in preheated oven for 55 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Combine lemon juice and 1/4 cup powdered sugar in a small bowl, and pour over warm loaf.   Cool bread in pan for at least 10 minutes before serving.  If you choose to have some when room temperature the next day, then when the loaf is just slightly warm, cover with plastic wrap or aluminum foil and let sit overnight.