Blueberry-Lemon Loaf Cakes

• 2 cups Flour
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 3/4 cups Low-fat Buttermilk
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Lemon Juice
• 1 whole Lemon, Zested
• 1/2 cups Unsalted Butter, At Room Temperature
• 1 cup Sugar, Divided
• 2 Large Eggs
• 2 cups Blueberries
• 1/4 cups Lemon Juice

1. Preheat oven to 350u0b0F and spray four 5 3/4" x 3 3/4" loaf pans with nonstick spray. Set them aside.
2. Whisk together flour, baking powder, baking soda and salt in a medium bowl. Set aside.
3. Combine buttermilk, vanilla and 2 tablespoons lemon juice in a small bowl. Set aside.
4. Beat lemon zest, butter and 3/4 cup sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs 1 at a time, beating well after each addition. Add flour mixture in 3 additions, alternating with buttermilk mixture. Then fold in the blueberries.
5. Divide batter evenly between the loaf pans and bake for 40 minutes, or until a toothpick inserted in the center comes out clean. While cakes are baking, combine remaining 1/4 cup lemon juice and 1/4 cup sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes.
6. Remove cakes from oven and transfer the pans to a wire rack. Brush tops of the cakes with lemon syrup and let them stand for 15 minutes. Remove cakes from pans, and cool completely. Store cakes in an airtight container at room temperature up to 2 days.
7. Adapted from Martha Stewart.

flour, baking powder, ubc, ubc, ube, vanilla, lemon juice, lemon, unsalted butter, sugar, eggs, blueberries, ubc

Taken from tastykitchen.com/recipes/desserts/blueberry-lemon-loaf-cakes/ (may not work)