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.
4 eggs
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.

Blueberry Cream Cheese Muffins

     I saved the recipe for these muffins almost a year ago and then I held onto it for about three months before I ever even made them.  To be honest, it was this recipe that got me into blogging.  My friend (both in real life and in the blogging world) Amber sent the recipe to me and said that she endorsed them.  These were RIDICULOUS.  And by ridiculous I mean ridiculously good.  Its a pretty easy recipe and it makes just the right amount because in my opinion they don't keep too well and they are really rich with the addition of cream cheese. 

Blueberry Cream Cheese Muffins
delightfully borrowed and somewhat modified from Angel in the Kitchen <--click there to see the original recipe and to check out her super tasty recipes!
8 oz. cream cheese, softened

1/4 c. butter, softened
1 egg, at room temperature
1 c. milk
1/2 tsp. vanilla extract
1 3/4 c. flour
1/4 c. sugar
1/4 c. brown sugar
2 tsp. baking powder
3/4 tsp. salt
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar
4 Tbsp. butter pecan cake mix*
1 Tbsp. butter

      Preheat an oven to 400 degrees and grease a jumbo muffin tin.
      Using a stand mixer, beat cream cheese and butter until well combined. Add egg, milk, and vanilla. Mix until combined, but cream cheese is still chunky.
      In a large bowl, combine flour, sugars, baking powder, and salt. Make a well in the mixture and add the cream cheese mixture. Stir until combined.
     In a small bowl, combine blueberries and 1 Tbsp. flour, shake till blueberries are coated in flour. Gently fold blueberries into batter.
      In a small bowl, combine cake mix and 1 Tbsp. butter with a fork, until crumbly. Sprinkle mixture evenly across muffins.
     Bake for about 28 minutes, until muffins are golden and a toothpick comes out clean.


     *the original recipe calls for white cake mix and I have used that as well as the butter pecan but I prefer the depth that the butter pecan adds.