I'm totally a chocolate girl. I'm that person who is totally miffed when going out to eat and there isn't a chocolate option on the menu.
So, nothing against chocolate, but sometimes there's nothing quite like a citrus cake.
Adopted from a recipe I found on Tasty Kitchen, here's my lemon blueberry loaf/bread/cake recipe:
For the cake
113g (1/2C) room temperature butter
3tsp lemon juice (the real kind, not that fake squeezy kind)
The zest of 1.5 lemons
150g (3/4C) sugar
1 large egg
256g (2C) flour
2tsp baking powder
1tsp sea salt
118ml(1/2C) buttermilk - I make mine by adding in 1/2 Tbsp to my measuring up and then topping up the milk to the full 1/2C or 118ml. Allow it to sit for a couple of minutes, and you'll haver a good buttermilk substitute without having to buy a whole container of it.
Fresh blueberries - I eye it but usually add more than one punnet (150g). The original recipe calls for 2 cups.
For the glaze
Preheat oven to 180C/350F. Butter either two small loaf tins, or one square or rectangle (9x9in or 7x11in) cake tin. Or be crazy and make it round. It all tastes the same anyway.
Measure your sugar into a bowl and zest your lemons into it. Rub the two together with your (clean!) fingers, mixing all of those tasty lemon oils into the sugar.
Cream together the butter and sugar until fluffy, mix in egg and vanilla.
In a separate bowl, sift together flour, baking powder and salt.
Add the dry mixture into the creamed butter mixture, alternating with the buttermilk, until just combined. Fold in the blueberries carefully, to keep as many whole as possible.
Spoon your batter into your tin(s) and bake for 30-40 minutes, depending on how you've decided to divide the batter. It took 30 minutes for my two loaves to cook.
Once the cake has cooled (though you can do this while still a bit warm), mix up your glaze by adding lemon juice and zest to powdered sugar to form a thin, but not watery, mixture that can be either poured/drizzled over the cake, or brushed.