Lemon Cake with Lemon Syrup and Blueberry Sauce

4 oz. unsalted butter, room temperature
1 cup self-rising flour
1 cup sugar
4 Tblsp milk
zest of 1 lemon, grated
2 eggs
pinch salt

Lemon Syrup:
3 Tblsp lemon juice
1/2 cup powdered sugar

Blueberry Sauce:
3 pints blueberries
1/2 cup sugar
1 Tblsp lemon juice

Preheat oven to 350 degrees F.

Butter a 2 pound loaf pan, line the bottom with parchment or wax paper and butter again. Place all of the cake ingredients in the bowl of a mixer and beat for 3 minutes, until well blended. Pour the batter into the cake pan, smooth the top and bake for 45 minutes. Remove and let the cake cool in the pan on a cooling rack.

Gently warm the lemon juice and powdered sugar in a small pan until the sugar dissolves. Prick the cake all over with a fork and pour the warmed lemon syrup over the top. Remove the cake from the pan only when it is completely cool. At this point, the cake may be tightly wrapped in plastic wrap and stored at room temperature for up to 2 days.

Heat the blueberries, sugar and lemon juice in a small pan until the sugar has dissolved. Simmer over low heat until the blueberries are soft and the mixture becomes slightly thickened, about 8 minutes.

Serve the cake sprinkled with powdered sugar with the blueberry sauce on the side.