Blueberry - Lime Loaf Cake

Sometime last year, I followed an Ina Garten recipe and made a lemon yogurt cake. The recipe was a huge hit and the cake became very popular in our household. Since then I've made this lemon cake many times and it has always been well-received by all those who have tasted it. I tried Deeba’s very similar recipe recently- her recipe called for limes instead of lemons and buttermilk instead of yogurt. I also used blueberries in my version of the recipe since lime and blueberries go together so well.

Dry ingredients:

• 1 ½  cups all-purpose flour (reserve 2 tsp of this for  later)
• ½  tsp baking powder
• ½  tsp baking soda
• A pinch of salt

Wet ingredients:

• 1 stick/8 Tbsp butter
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• ½  cup buttermilk
• Juice of 2 limes
• Zest of 1 lime

• ¾ -1 cup blueberries, tossed in about 2 tsp flour

For the syrup:

• Juice of 2 limes
• 2-3 tsp sugar

Method:

Preheat the oven to 350 F. Grease a 9x5- inch loaf pan and set aside.

In a bowl, mix together the flour, baking powder, baking soda and salt.

In another bowl cream the butter and sugar together. Add the eggs, buttermilk, lime zest, lime juice, and vanilla extract, mixing well after each addition.

Combine the dry and wet ingredients and mix well.

Toss the blueberries in about 2 tsp of flour, add to the batter and fold in gently.

Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

For the syrup, mix the lime juice and sugar in a small saucepan and heat until the sugar dissolves.

While the cake is still warm, poke holes all over its surface, brush the solution all over the cake so that it can be absorbed while still warm. Slice and serve.