My mother recently bought a few cartons of fresh blueberries and wanted to make a lemon blueberry pound cake. She asked me to find her a recipe to use. I found a bunch of recipes, but this one looked the best. I had to make some alterations b/c I don't like lemon zest and don't have limoncello, but it came out great still.
Ingredients (as I made it)
Cake:
2 ¾ cup of flour
1 ½ teaspoons of baking powder
¼ teaspoon of baking soda
¼ teaspoon of salt
1 cup of unsalted butter, room temperature
1 ¾ cup of sugar
4 eggs
4 tablespoons of lemon juice (I will definitely use more next time)
1 ½ teaspoons of vanilla extract
1 cup of buttermilk (1 cup milk plus 1 Tbsp lemon juice, mix and let stand for 10 min before using)
½ cup sour cream
1 ½ cups of blueberries tossed in 1 tablespoon of flour
Glaze:
1 ½ cups confectioner’s sugar
8 teaspoons of lemon juice
Tiny splash of vanilla
Directions:
1. Heat oven to 350. Spray a 12 inch bundt pan. I use the baking spray that has flour in it. Works wonders with bundt pans!
2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3. In another large bowl, beat butter until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Add eggs, one at a time, and beat well after each addition. Add sour cream, lemon juice and vanilla and beat until combined.
4. Beat in flour in 3 additions, alternating with the buttermilk. Beat for 2 minutes on medium-high. Do not overmix! Fold in blueberries. Spoon into prepared pan.
5. Bake at 350 for 50 – 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 20 minutes. Turn out and cool completely.
6. For the glaze, in a small bowl, mix together confectioner’s sugar, lemon juice and vanilla until smooth. Drizzle over the top of the cake and let it roll down the sides.
As you can probably tell, my glaze wasn't all that thick. I don't particularly like thick glazes and I think that not having it so thick was better b/c the glaze absorbed into the cake, making the cake even more moist and more lemony tasting. 
Yummy dense moist lemon blueberry pound cake. Mmm.... And to think, my mom said she was just going to buy a lemon box mix cake and dump blueberries in that. Ha
6 comments:
That pound cake looks great! The blueberries probably burst with flavor in your mouth!
(by the way, I answered your question about the flourless PB cookies under your comment on my blog!)
What a pretty cake! I really need to get myself a bundt pan, they make such nice shapes.
I wish I could get some blueberries here in Athens. The cake looks beautiful and I am sure it tasted great.
Niki, I like your blog. And I love that Retro Plate you use in your photographs. Keep up the good work!
love the splotchy blueberries patches :) i love blueberries. i can't believe you don't like lemon zest?
Conor, bundt pans rock!!! You need to get some!!!
Ivy-it really upsets me that you don't get raspberries and blueberries in Greece. I love love love berries, especially raspberries!
Those plates are the ones my parents got for their bridal shower 30 years ago! And she still has the full set. Love those plates!
And it's not that I don't like the extra flavor the zest brings to a dish, I just don't like the feel of zest in my mouth.
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