May 3, 2011
Lemon Blueberry Poundcake with Lemon Glaze
When life gives you lemons, make lemon blueberry pound cake! I keep seeing lemon blueberry cakes around the blogosphere and I developed a serious craving! I found and modified this recipe but in the end it wasn't exactly what I was looking for. Deliciously crumby and richly butter filled it satisfied my taste craving however, not my texture craving. I wanted a moist rich heavy pound cake with a deep lemon flavor and studs of blueberries. I am going to keep trying but know if you try this recipe, you wont be disappointed by the taste.
Lemon Blueberry Pound cake with Lemon Glaze
1 1/2 cups all-purpose flour +1Tbsp.
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened at room temperature
11/2 cup sugar +1 Tbsp.
2 teaspoons almond extract
1/4 cup lemon juice
1/2 cup blueberries
Preheat the oven to 350 degrees F. Spray a 6 cup bundt pan with Pam with flour or a similar product. In a medium bowl, combine 11/2 cup flour, baking powder, and salt.
In a mixer fitted with a whisk attachment cream the butter. Add 11/2 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the almond extract.
Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
In a small bowl combine blueberries and remaining sugar and flour and stir until berries are coated. Gently fold into batter and pour mixture into prepared pan bake until a tester inserted into the center comes out dry and almost clean 50-60 minutes.
For a glaze I took 1/3 cup lemon juice and mixed it with confectioner's sugar till it was a thick glaze and poured it over the cooled cake.