Sunday Baking : Blueberry Cake with Lemon Drizzle

Welcome to my Sunday baking. Where I share 3 Generation of baking from my kitchen. Today is my turn to share a favorite recipe…

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ cup milk
• ¼ cup vegetable oil
• ½ teaspoon vanilla
• 1 large egg
• 1 ½ cup blueberries
• ¼ teaspoon granulated sugar
• 1 tablespoon all-purpose flour
• 1 ½ cup confectioners sugar
• juice of 1 lemon

Heat oven to 350 degrees. Line an 8 ½ x 4 ½ inch loaf pan with parchment, leaving extra paper hanging over side of pan. In a medium-size bowl, whisk together the flour, sugar, salt, and baking powder. Stir in the milk, vegetable oil, vanilla, and egg until just combined. Do not overmix.

In a small bowl, toss blueberries with ¼ teaspoon of sugar and 1 tablespoon of flour. Fold them into the batter then pour into the prepared pan. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.

Lemon Drizzle

Let the cake cool in the pan for 30 minutes, then remove to a serving platter to cool completely. In a small bowl, mix together the confectioner’s sugar and the lemon juice. Drizzle over the cooled cake, slice, and serve