This is the first cake I've ever made, and after tasting its delicious perfection it will be the only one I will ever want to make. You must try it. I have a couple slices left, I'll give you one. ;)
Here is my pictorial baking journey and corresponding recipe. I like to weight things and my brain operates in the metric system, I'm a scientist, I can't help it, but if you need conversions to inexact means of weight determination they are in parenthesis and greatly discouraged :)
1 teaspoon baking powder
1/4 teaspoon salt
113 grams (1/2 cup) unsalted butter, room temperature
100 grams (1/4 cup) granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest
120 ml (1/2 cup) milk
1 1/2 cups fresh blueberries
Lemon Glaze:
66 grams (1/3 cup) granulated white sugar
3 tablespoons fresh lemon juice
Preheat oven to 180 degrees C (350 degrees F) and place the oven rack in the center of the oven. Butter the bottom and sides of a loaf pan. Set aside.
In a separate bowl, whisk together the flour, baking powder and salt. Set aside.
Beat the butter until softened with an electric mixer or a strong hand (I discourage the latter). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.
Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Meanwhile, in a small saucepan, bring the 66 grams (1/3 cup) of sugar and the 3 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
If you can't resist the smell, you may eat it while hot with ice cream (like I did).