2 sticks butter, softened
2 ⅔ cups, sugar, divided
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
4 large eggs
1 cup milk
3 cups blueberries
½ cup fresh lemon juice
For Blueberry Cream:
1 cup of whipping cream
½ cup blueberries
2 tablespoons confectioner's sugar (or regular sugar) to taste
Preheat the oven to 350 degrees.
Grease and flour 2 9x5” loaf pans.
In a large bowl with mixer beat butter and 2 cups of the sugar on medium/high speed until light and fluffy, about 5 minutes.
Meanwhile, in a medium bowl, combine the flour, baking powder and salt.
With mixer speed on low, add eggs, one at a time, beating after each addition until well blended and scraping bowl down occasionally.
Alternately add flour mixture and milk, mixing just until blended.
Gently stir in the blueberries. Spoon batter into loaf pans.
Bake loaves 1 hour and 5 minutes (much less if baking in a mini bundt cake pan) or until toothpick inserted in center just comes out clean. Do not over-bake loaves.
Cool loaves in pans on wire rack 10 minutes and then remove from pans.
With skewer, prick top and sides of warm cake.
In a small bowl, mix lemon juice and ⅔ cup sugar.
With pastry brush, brush top and sides of warm cake with the lemon glaze.
Cool cakes on rack.
For the Blueberry Cream:
Whip cream and sugar together, adding sugar and tasting until desired sweetness is reached.
Add the blueberries and whip just a little, until the blueberries and just crushed and the whipped cream turns blue.
These can also be made in mini-bundt pans, but you'll have to adjust the cooking time.