Blueberry Glazed Butter Cake

Preheat the oven to 375 F or 180 C. Lightly grease a 9×5-inch loaf pan. Line the pan with baking/wax paper and allow the paper to hang over the sides of the pan.

In a medium sized bowl whisk together the flour and the baking powder. Set aside.

In the bowl of your stand mixer with whisk attachment, cream butter and sugar until well combined or pale yellow in color.

Beat in eggs 1 by 1, making sure each is well combined before the next addition. Add in the milk/yogurt and beat well.

Fold the flour into the mixture.

Pour the mixture into the greased loaf pan. Bake until golden brown and cooked, about 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove it from the oven, set the tin on a rack and let cake cool in the loaf tin.

Meanwhile, place blueberries, icing sugar, lemon juice and water in a small saucepan. Bring it to a boil then turn heat down to a simmer. Simmer until blueberries have mostly popped and sugar is dissolved, about 8-10 minutes. Add more water if it becomes too thick or more sugar if it is too tangy. When done remove from heat. Pour the mixture into a bowl through a sieve for a smooth consistency.

Pour the warm glaze over the warm cake (still in the pan) and leave it to thicken for 1-2 hours, or better overnight.

Cut into slices and serve with a good cup of Earl Grey tea.

Cake recipe from Rasa Malaysia.