Blueberry Lemon Pound Cake

 

 

Blueberry Lemon Pound Cake
lightly adapted from userealbutter

Cake
8 oz. unsalted butter, room temperature
10.5 oz. (2 1/3 cups) all-purpose flour
1-1/2 tsp baking powder
1/4 tsp + 1/8 tsp table salt
1-3/4 cups granulated sugar
1 tbsp lemon zest (from three small lemons), finely grated
8 oz. cream cheese, room temperature
4 large eggs, room temperature
1 large egg yolk, room temperature
12 oz. fresh blueberries, room temperature

Glaze
4 oz. (1 cup) confectioners sugar
2 tbsp fresh lemon juice (more as needed)

Method

Cake: Place rack in center of oven and preheat to 350°F. Coat a 12-cup Bundt pan with non-stick spray and set aside.

Whisk the flour, baking powder, and salt together into a medium bowl. Pulse the sugar and lemon zest together in a food processor about 20 times until well blended (alternatively, whisk together with a fork until evenly combined).

Beat the butter and cream cheese together on medium speed for about a minute until it is smooth. Add the lemon sugar and beat on medium speed until light and fluffy (1-2 minutes). While the mixer is running, add the eggs one at a time, making sure to mix well after each addition and scraping down the bowl. Beat in the lone egg yolk and mix everything together on low speed. Slowly add the flour mixture. Scrape the bowl down and beat on medium speed for 20 seconds and then gently fold in the blueberries.

Pour batter into bundt pan and smooth the top. Tap the pan on the counter to remove air pockets, then bake for 50-55 minutes or until it passes the clean toothpick test. Let cool on a rack for 10 minutes and invert the cake. Let cool completely.

Glaze: Whisk the powdered sugar and lemon juice together until smooth. It should be just thin enough to pour. If too thin, add more sugar, if too thick, add more juice. Pour over the cooled cake and let the glaze set before serving.

NOTES

Ah-mazing. The only issue I’ve had both times I’ve made it is not getting the glaze a thick beautiful white drizzle. That should come with practice. But overall, like my regular pound cake, as long as everything is at room temperature and you patiently go through the steps, there is nothing even remotely complicated about this cake. So delicious. An absolute keeper.

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