Friday, July 29, 2011

Lemon Blueberry Pound Cake

Since it's Friday and we've all made it to today I thought it would be nice to have a treat for the weekend.

This is something that I made for my Grandma's birthday.   She always loved blueberries.

Lemon Blueberry Pound Cake:
(Adapted from my mom and Food Network)

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, plus 1/3 cup
4 eggs
2 teaspoons pure vanilla extract
1/3 cup lemon juice, plus 1/3 cup
Zest of one lemon
2 pints of blueberries
Preheat the oven to 350 degrees F. Butter a loaf pan or bundt pan. In a medium bowl, combine the flour, baking powder, and salt.

In a mixer (or using a hand mixer), cream the butter. Add 1 cup of the sugar.  With the mixer running at low speed, add the eggs one at a time. Add the vanilla.

Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/3 cup of the lemon juice and the zest to the butter mixture. Mix until just smooth.
Fold one pint of blueberries into the mix.

Pour into the prepared pan and add second pint of blueberries to the top of the batter.  Bake until a tester inserted into the center comes out dry and almost clean about 65 to 75 minutes.

Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice, and more zest until the sugar is dissolved.

When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Turn the cake out onto a wire rack.

After the cake is cooled put on a platter and spread the glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up.

It goes great with vanilla bean ice cream.  I do however think it needs more lemon flavor.  Next time I make it i'm going to add more lemon and zest. 

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