~From Savoring Time in the Kitchen
1 cup unsalted butter (1/2 pound), softened
1-1/2 cups sugar
1/2 teaspoon salt
2 Tablespoons lemon peel, grated
4 large eggs, room temperature
2 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 cup milk
1/4 cup sour cream
1-1/2 cup fresh blueberries (can use frozen, if necessary)
Preheat oven to 350 degrees.
Spray mini loaf pans with vegetable spray, then dust with flour. Combine flour and baking powder in a medium bowl and set aside. Place softened butter, sugar, salt and lemon peel and eggs in the bowl of an electric mixer and mix on medium speed until creamy, about 5 minutes, scraping down the bowl once or twice. (I know most recipes call for adding the eggs after crearming the butter and sugar but I had a better texture creaming the eggs with the sugar and butter). Add flour mixture and mix until blended and then add sour cream and mix again. With mixer on slow speed, slowly add the milk. Remove the bowl from the mixer and gently fold in blueberries and pour into prepared pans up to 3/4 full*. I dot the top with a few extra berries.
*I found I had enough batter for one or two extra ramekins.
Bake at 350 degrees for 45 minutes, until tops are lightly browned and knife comes out clean. Cool the loaves for about 15 minutes in the pans and then remove to a cooling rack set over a large jelly roll pan. Prick the cakes all over with a thin, sharp knife and drizzle with the lemon glaze. Cool completely and wrap with plastic wrap. Refrigerate or freeze.
While the mini loaves are baking, make the lemon glaze.
Lemon Glaze:
3/4 cup sugar
Fresh lemon juice of two whole lemons (about 1/2 cup)
In small saucepan combine the sugar and lemon juice. Cook over medium heat just the sugar dissolves, stirring occasionally. Remove from heat.
Keep the glaze warm until cakes are ready to be drizzled. Glaze can be reheated, if necessary.