Lemon Blueberry Cream Cake

From MARTHA WHITE
Makes 16 slices

Yummy Yummy!

INGREDIENTS

CAKE
1/2 cup butter, softened
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla extract
2 teaspoons grated lemon peel
1 1 /2 cups Martha White® All-Purpose Flour
1/4 teaspoon salt
1/2 cup heavy cream
1 1/2 cups fresh blueberries

GLAZE

1 cup powdered sugar
2 tablespoons butter, melted
1 tablespoon lemon juice
Baking Spray with Flour

DIRECTIONS

1.DO NOT preheat oven. Spray 9 x 5-inch loaf pan with flour no-stick cooking spray.

2.COMBINE 1/2 cup butter and sugar in large bowl; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla and lemon peel. Whisk together flour and salt. Add half to butter mixture; blend. Blend in cream; blend in remaining flour mixture.

3.SPOON about 1/3 batter into prepared pan. Fold blueberries into remaining batter; spoon over batter in pan.

4.PLACE in cold oven. Turn oven to 325 degrees.

5.BAKE 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. turn out onto wire rack and cool completely.

6.COMBINE glaze ingredients in small bowl; blend until smooth. Spoon over cake.

Find this recipe and more holiday treats at marthawhite.com