Ingredients
Scale
For the cake
- 2 1/2 cups (325g) all-purpose flour
- 1/2 cup (60g) cornstarch
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 cups (180ml) milk
- 1/4 cup (60ml) lemon juice
- 1 cup (230g) butter, at room temperature
- 2 1/4 cups (450g) sugar
- zest from 2 lemons
- 5 eggs
- 2 tsp. vanilla extract
- 1 cup (100g) fresh blueberries
For the glaze
- 3/4 cup (100g) confectioner’s sugar
- 1 tsp. lemon juice
- 1–2 tsp. heavy cream
Instructions
- Preheat the oven to 375˚F (190°C). Grease and dust a 12×4.7 inch (30x12cm) loaf pan and set aside. Mix the flour with cornstarch, baking powder, baking soda and salt and set aside. Mix the milk with lemon juice and let sit for about 5 minutes so it can thicken up.
- Add the butter and sugar to a large bowl and mix on high speed until light and fluffy. Add the lemon zest and mix in. Add the eggs one by one and mix well after each addition. Add the flour in two batches alternating with the lemon-milk mixture and mix until just combined. Dust the washed blueberries with some flour, add to the batter and carefully fold in. Pour the batter into the pan and smooth out the top. Bake for 50-65 minutes or until a skewer inserted in center comes out clean. Let the cake cool down in the pan for about 10-15 minutes, then carefully remove from the pan and let cool down completely on a wire rack.
- Mix confectioner’s sugar and lemon juice for the glaze, add the heavy cream until the consistency is to your liking, glaze the cake and let dry.
Notes
- Enjoy baking!