Material
1 stick of butter
2 cups flour
1 1/2 cups sugar
1 tablespoon lemon zest
1/2 cup plus 2 tablespoons fresh lemon juice
3/4 cup heavy cream
1 teaspoon vanilla
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/4 cup blueberries
illustrate
Bring 1/2 cup sugar and 1/2 cup lemon juice to a boil over medium heat. Let it simmer for a few minutes until the sugar dissolves and thickens slightly. Set aside.
In a small bowl, combine heavy cream, 2 tablespoons lemon juice, and vanilla. In another bowl, whisk together flour, baking powder, baking soda, and salt.
Combine butter and 1 cup sugar. Add eggs all at once.
Beat in the flour in three batches.
Alternate with cream mixture.
Incorporate blueberries.
Add batter to a large loaf pan (or 9 2.5 by 4 baking pans) coated with cooking spray.
Bake in an oven preheated to 350 degrees for 30 minutes or until a toothpick comes out clean. Brush top of cake with lemon syrup. Let stand for 15 minutes, then turn the tea cake out. Brush remaining syrup over cake. Cool completely.
