225 g butter room temperature
350 g fine granulated sugar
Finely grated zest and juice of one lemon
3 eggs room temperature
½ teaspoon vanilla extract
180 ml buttermilk
350 g flour
2 teaspoons baking powder
1 teaspoon salt
400 g fresh blueberries
110 g powdered sugar
Finely grated zest of one lemon
2 tablespoons lemon juice
1 tablespoon milk
¼ teaspoon vanilla extract
Butter and flour a large loaf pan (30×13 cm and 9 cm high) or two smaller pans. Preheat oven to 170°C.
Cream butter and sugar in a large mixing bowl. Add lemon zest and beat in eggs, one at a time.
Measure buttermilk into a measuring cup and add lemon juice and vanilla extract.
In another large mixing bowl, combine flour with baking powder and salt.
Stir flour mixture into butter-egg mixture alternately with buttermilk mixture until blended. Gently fold in blueberries.
Pour batter into pan(s) and bake for 60-65 minutes*, until toothpick inserted into center of cake comes out clean.
Let cool in pan for 10 minutes, then turn out of pan and cool completely on a wire rack.
Mix glaze ingredients and pour over cooled cake. Cover and keep at room temperature for up to three days