To Try Tuesday - Lemon-Blueberry Loaf Cake

I apologize that I am a little late with my To Try Tuesday post.  It seems that my To Try for today ended up being to "To Try" and fix my phone.  Here's a little tip for everyone, back up your phone before you do any upgrades.  I did manage to get my contacts back and my apps, but I did lose a lot of other data.

Anyway, I was determined to brighten my day by baking something.  Just the rhythm of creaming the butter and sugar, spooning it into the pan, and then the delicious smell that fills the kitchen as the goodies bake just puts me in a good mood.

I was really in the mood for something lemon-y, so I went through my files and found a recipe for a Lemon Blueberry Loaf Cake I had saved from Anna at Cookie Madness.  It looked quick and easy, and also delicious.  I wanted to make the lemon flavor more pronounced so I followed Anna's recommendation and added more zest, and it was just right.  I also added a whole cup of blueberries. Time was short so instead of making the glaze I just sprinkled some raw sugar over the top to give it some crunch.  Although I did like the crunchy sugar topping I think that next time I will make the glaze.

Lemon-Blueberry Loaf Cake

(Printer Friendly Recipe)

Ingredients

1 cup fresh blueberries
1 stick (4 oz) butter, cool room temperature
½ teaspoon salt
1 cup granulated sugar
3 large eggs, room temperature

1 teaspoon lemon extract
2 ½ teaspoons lemon zest (or more to taste)
1 tablespoon lemon juice
¼ teaspoon baking soda
1 ½ cups all purpose flour
½ cup sour cream, room temperature

2 tablespoons raw sugar (optional)

Glaze -
2 teaspoons butter
½ cup sifted powdered sugar
1-2 tablespoons lemon juice

Preparation

1. Put the berries in the freezer for about 30 minutes to freeze – this will help keep them from staining the batter.
2. Preheat oven at 325°F. 
3. Spray a loaf pan with flour added cooking spray.
4. In a stand mixer with the paddle attached, cream the butter and salt. 
5. Slowly add the sugar and continue beating for another 3-4 minutes. 
6. Add the eggs one at a time letting the mixer go for 30 seconds after each egg. Scrape sides of bowl often. 
7. Add the lemon extract, lemon zest, and lemon juice. 
8. Scrape sides of bowl and add baking soda. Stir well. 
9. Add all but a couple of teaspoons of flour and sour cream alternately to batter, stirring until blended. Remove bowl from the stand, toss the frozen blueberries in the remaining two teaspoons of flour, then stir into the batter.
10. Spoon the batter into the prepared loaf pan. 
11. Sprinkle with sugar if desired.
12. Bake the cake for 70 minutes or until a toothpick inserted into the center of the cake is clean.
13. Set the cake on a rack to cool for about 10 minutes. 
14. Turn the cake from the pan and let cool completely. 
15.  Make the glaze. Melt the butter in a bowl, add the sugar and stir until it looks pasty and moist. Add one tablespoon of the lemon juice and stir until smooth. If you need more lemon juice then add the rest. 
16. Drizzle over the cake.

Recipe by Cookie Madness