Blueberry Lemon Picnic Cake - cooking recipe

Ingredients

3/4 cup butter, softened
1 cup granulated sugar
4 eggs
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
2 teaspoons lemon rind, grated
1 teaspoon vanilla
2 cups blueberries
Glaze (optional)
1/2 cup granulated sugar
2 tablespoons lemon juice

Preparation

In a large mixing bowl, beat the butter until creamy.
Gradually beat in the sugar, beating until the consistency of thick whipped cream.
Beat in the eggs, one at a time, beating well after each addition.
Stir together the flour, baking powder, salt and nutmeg.
Stir into the creamed mixture alternately with the milk.
Stir in the lemon rind and vanilla.
Fold in the blueberries.
Spread in a greased 9\" x 13\" cake pan.
Bake in a 350 degree F oven for 40 to 45 minutes or until golden and the cake tester inserted in the centre come out clean.
Let stand in the pan for 5 minutes.
If making the glaze, stir together the sugar and lemon juice.
Let it stand for 20 minutes.
Spoon over the warm cake and spread evenly.
Let cool completely in the pan on a rack.