End of the weekend blueberry loaf with meyer lemon glaze

I hope you all had a great weekend, mine has been very relaxing spending time with my family for my dads 56th birthday. We had dinner at his place last night and I made a few dips and a blueberry loaf that caught my eye on one of my favorite blogs Eat Yourself Skinny.  I promised a weekend post and I thought this blueberry loaf would be a wonderful treat - I made a few changes to the original recipe (Adapted from Joy of Baking) and the cake turned out splendid. 

INGREDIENTS:

1 1/2 cups all-purpose flour - I used 1/2 stone ground whole wheat

1 tsp. baking powder

6 Tbsp salted butter, room temperature (if using unsalted butter add 1/4 tsp of salt)

3/4 cup organic demerara sugar (cane sugar)

2 large eggs - room temp.

1 tsp. pure vanilla extract

1 tsp ground cardamom 

2 meyer lemons - zested 

1/2 cup light cream

1 cup fresh blueberries

FOR GLAZE: Just whisk the two together until smooth

about 3/4 cup confectioner's sugar

juice form 2 meyer lemons

PREP: Preheat oven to 350 degrees F and place the oven rack in the center of the oven.  Grease a 8inch square pan.  In a spouted large measuring cup combine sifted flour, baking powder, cardamom & salt. In a standing mixer or a large bowl with a hand mixer combine sugar and butter until light and fluffy. Then add the eggs one at a time followed by vanilla & lemon zest. Scrape down the sides of the bowl a few times while incorporating the flour and cream. You want to add 1/3 of the flour then 1/2 the cream and repeat by adding another 1/3 of the flour and the rest of the cream finishing with the flour. Then gently fold in blueberries. 

BAKE: At 350 for 35 mins until slightly golden on top. Let the cake rest for 5 mins before removing from the pan, then drizzle with lemon glaze. 

 I hope you all enjoy this recipe as much I did. Chow for now. xo j.