Blueberry-Lemon Loaf Cakes

Preheat oven to 350°F and spray four 5 3/4″ x 3 3/4″ loaf pans with nonstick spray. Set them aside.

Whisk together flour, baking powder, baking soda and salt in a medium bowl. Set aside.

Combine buttermilk, vanilla and 2 tablespoons lemon juice in a small bowl. Set aside.

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.

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.

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.

Adapted from Martha Stewart.