Preheat the oven to 325 degrees F. Grease a 9 by 5 by 3 inch loaf pan with 1 tablespoon of the butter. Flour the pan with 1 tablespoon of the flour. Combine 1 cup of the sugar and lemon juice in a saucepan over medium high heat. Bring the liquid to a boil and boil until the liquid reduces by half, about 2 to 3 minutes. Remove from the heat and cool. In an electric mixer, fitted with a whip, cream the remaining butter and sugar. Mix until the mixture is light, fluffy and smooth. Add the eggs, one at a time, beating well after each egg. In a mixing bowl, combine the remaining 2 cups of flour, baking powder and salt. With the machine running, add 1/4 cup of the flour mixture at a time. Mix well. Fold in the lemon zest. Pour the filling into the prepared pan. Bake for about 50 minutes or until the center is firm. Remove from the oven and cool on a wire rack for 10 minutes. Remove the cake from the pan and place back on the wire rack. Using a wooden skewer, make several holes in the top of the cake, pour half of the lemon syrup over the top of the cake. Brush the sides of the cake with the remaining syrup. In a mixing bowl, whisk the powdered sugar and water together. Mix well. Pour the frosting over the top of the cake and spread evenly. (The frosting will run over the edges of the cake) Slice the cake into 1-inch slices. Spread the lemon cream, evenly over half of the slices. Place the remaining slices over the lemon cream, forming a sandwich. Slice each sandwich into thirds. Place three slices of the cake on each serving plate. Garnish with a dollop of whipped cream and fresh blueberries.
Yield: 6 servings