Lemon Balm Blueberry Cake

I served this in the late 1980s at my Herb Day in May festivals and published the recipe in my Ozarks Herbalist quarterly newsletter. I find it now all over the web in lots of recipe files, so I guess imitation is the best form of compliment.

3/4 cup milk
4 tablespoons fresh lemon balm leaves chopped (or 2 tablespoons dry)
1 tablespoon dry lemongrass leaves, chopped fine (or 2 tablespoons fresh)
1 tablespoon dried lemon thyme (or 2 tablespoons fresh, stems removed)
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 cup sugar
6 tablespoons butter, room temperature
Grated lemon zest from one whole lemon
2 cups fresh or frozen/thawed blueberries

Preheat oven to 350 degrees.
Scald milk, then add lemon balm, lemongrass, and lemon thyme in food processor. Process until well chopped. Set aside to allow hot milk to draw out the flavors of the herbs.
Combine flour, baking powder, and salt. Place milk mixture and flour mixture in the food processor. Add eggs, sugar, butter, and lemon zest. Blend just until batter is mixed. Fold in the blueberries.
Pour mixture into greased 9-inch by 5-inch loaf pan. Bake for about 50 minutes. Test with a toothpick, if batter remains on toothpick, bake for a few more minutes.

While still hot, prick the top of the cake with a knife several times and pour the glaze slowly over to let it soak in. Cool well before serving.

Glaze:
Combine the juice of 4 large lemons with about 3/4 cup powdered sugar (just enough that it is still runny). Mix well until sugar is dissolved, then pour over still hot cake.