Author: The Kilted Chef

Ingredients
For the Cake:

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 4 large eggs, room temp
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• 1 1/2 cups (190g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup wild blueberries (fresh or frozen)
• 1 tbsp flour (for tossing berries)
• 1/2 tsp vanilla extract

For the Glaze:

• 1 cup (120g) icing sugar, sifted
• 1-2 tbsp fresh lemon juice
• 1-2 tsp wild blueberry juice (press a few berries through a sieve or thaw and strain frozen ones)

Instructions

1. Preheat oven to 350°F (175°C).
2. Grease and line a 9×5″ loaf pan with parchment paper, leaving overhang on the sides.
3. Wet Ingredients
4. Cream Butter & Sugar
5. Beat butter and sugar together until light and fluffy (3–5 min on medium).
6. Add eggs one at a time, beating well after each.
7. Mix in lemon zest, lemon juice, and vanilla extract.
8. Dry Ingredients
9. In a bowl, whisk together flour, baking powder, and salt.
10. Toss blueberries with 1 tbsp flour (helps prevent sinking).
11. Combine
12. Add dry ingredients to the wet mixture gradually, mixing just until combined.
13. Gently fold in the floured wild blueberries.
14. Bake
15. Pour batter into the loaf pan and smooth the top.
16. Bake for 50–60 minutes, or until a toothpick comes out clean (check at 50 mins).
17. Cool in the pan for 10 minutes, then lift out using parchment and transfer to a rack.

Blueberry-Lemon Glaze
How to Make It:
In a bowl, combine:

• 1 cup icing sugar
• 1 tbsp lemon juice
• 1–2 tsp blueberry juice, until you get a pale purple hue and pourable consistency.

Drizzle over the cooled cake. Let it set for 15–30 minutes.

Notes

• Frozen blueberries work fine — don’t thaw them, just toss in flour and fold in straight from the freezer.
• For extra lemon kick, add ½ tsp lemon extract to the batter.
• Want a stronger purple glaze? Add a drop of natural blueberry powder or mash a few extra berries and strain them for more juice.