Submitted by: Denise Cartwright, 5th Grade Teacher
This cake disappears fast at every potluck I bring it to. The lemon keeps it bright, the blueberries keep it moist, and the glaze on top is the kind of thing people ask about before they even finish their first slice.
Ingredients:
- 1½ cups all-purpose flour
- 1 cup sugar
- ½ cup butter, softened
- 2 eggs
- ½ cup sour cream
- Zest and juice of 1 lemon
- 1 cup fresh or frozen blueberries
- 1 tsp baking powder
- Pinch of salt
Glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Prep:
Preheat oven to 350°F. Cream butter and sugar until fluffy. Beat in eggs one at a time, then mix in sour cream and lemon zest. Fold in flour, baking powder, and salt until just combined, then gently fold in blueberries.
Cook:
Pour into a greased loaf pan and bake 55–60 minutes. Cool completely before drizzling with lemon glaze.
Serve with afternoon coffee or a scoop of vanilla ice cream for dessert. Wraps well and keeps on the counter for three days — if it lasts that long.