I usually make this delicious cake/bread in a couple of 9x5 loaf pans.  It's a great breakfast/brunch bread. But I was supposed to bring dessert to an evening get together with some of my friends and I had some great blueberries from a local farm and way too many lemons in my fridge, so I immediately thought of this cake.  When you make it in the loaf pans, the slices are very pretty, really showing off the blueberries.  But I wanted to try something different, so I made it in my little individual bundt cakes pan.  They came out cute, but I think I still like it best just in the loaf pans.

This cake is incredibly moist and flavorful.  After you bake it, you poke holes in the cake with a skewer and then brush over the lemon/sugar mixture, letting it soak in to the cake through the holes.  

 The best ingredients. . . real butter,  farm fresh eggs. . . 

Lemon Blueberry Cake with Blueberry Cream 

for a printer friendly recipe, click here

This recipe will make 2 9x5 loaves.  You can also make it in any other kind of baking pan you like.  This bread freezes beautifully, so make two loaves and freeze one.

2 sticks butter, softened
2 2/3 cups, sugar, divided
4 cups all-purpose flour 
4 teaspoons baking powder
1 teaspoon salt
4 large eggs
1 cup milk
3 cups blueberries
1/2 cup fresh lemon juice

Preheat the oven to 350 degrees.  Grease and flour 2 9x5 loaf pans.  

In a large bowl with mixer beat butter and 2 cups of the sugar on medium/high speed until light and fluffy, about 5 minutes.  

Meanwhile, in a medium bowl, combine the flour, baking powder and salt.

With mixer speed on low, add eggs, one at a time, beating after each addition until well blended and scraping bowl down occasionally.  Alternately add flour mixture and  milk, mixing just until blended.  Gently stir in the blueberries.  Spoon batter into loaf pans.

Bake loaves 1 hour and 5 minutes (much less if baking in a mini bundt cake pan) or until toothpick inserted in center just comes out clean.  Do not overbake loaves.  Cool loaves in pans on wire rack 10 minutes and then remove from pans.

With skewer, prick top and sides of warm cake.  In a small bowl, mix lemon juice and 2/3 cup sugar.  With pastry brush, brush top and sides of warm cake with the lemon glaze.  Cool cakes on wire rack.  

For Blueberry Cream:

1 cup of whipping cream
1/2 cup blueberries
2 tablespoons confectioner's sugar (or regular sugar) to taste

Whip cream and sugar together, adding sugar and tasting until desired sweetness is reached.  Add the blueberries and whip just a little, until the blueberries and just crushed and the whipped cream turns blue.

Aren't these cakes cute?  If you like this bundt cake pan, you can get it here.  This pan is fun to have.  I like making little chocolate cakes in it for my boys.

On a side note, if you love photography (as many readers of this blog do) jump on over to Jen at Use Real Butter and check out her participation in the Macy's "Come Together to Fight Hunger" campaign.  If you leave a comment on her post, you can win a $25 Macy's gift certificate.  She's also got a video on Good Bite for Quaker's "Awaken Your Senses" challenge.  But be sure to check out her wonderful photography on her site - especially her beautiful Colorado landscapes.  Browse through her archives - you'll love her sense of humor.