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1
Preheat the oven to 375 F or 180 C. Lightly grease a 9x5-inch loaf pan. Line the pan with baking/wax paper and allow the paper to hang over the sides of the pan.
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2
In a medium sized bowl whisk together the flour and the baking powder. Set aside.
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3
In the bowl of your stand mixer with whisk attachment, cream butter and sugar until well combined or pale yellow in color.
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4
Beat in eggs 1 by 1, making sure each is well combined before the next addition. Add in the milk/yogurt and beat well.
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5
Fold the flour into the mixture.
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6
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.
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7
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.
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8
Pour the warm glaze over the warm cake (still in the pan) and leave it to thicken for 1-2 hours, or better overnight.
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9
Cut into slices and serve with a good cup of Earl Grey tea.
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10
Cake recipe from Rasa Malaysia.
