Thursday, July 30, 2020

Lemon Blueberry Pound Cake

Not long ago, I shared a recipe for a pound cake, which has been my go-to for baking this summer. Stephen brought home some blueberries the other night and I decided to switch things up, make a few adaptations, and do a lemon blueberry version instead! Hope you enjoy!

Cake Ingredients:
  • 3 cups of fine sugar
  • 5 large eggs
  • 3 cups of all-purpose flour
  • 1/4 cup buttermilk
  • 8 oz. cream cheese
  • 2 sticks of unsalted butter
  • 1 small tablespoon vanilla abstract
  • 1 small tablespoon lemon abstract
  • 1 teaspoon of salt
  • 1 and 1/2 cups blueberries

Glaze Ingredients - simply whisk all ingredients until smooth and pour over cake!
  • 6 tablespoons of melted butter
  • 3 cups powdered sugar
  • 1/4 cup lemon juice

Cake Instructions:
  1. Preheat oven to 300 degrees and spray a tube pan with baking spray. I used this one!
  2. Beat the sugar, butter and cream cheese at medium speed with an electric stand mixer (we have this one) until fluffy - around 7 minutes. 
  3. While the above is mixing, coat blueberries with a tablespoon or two of flour (I just used enough to ensure that each one had a light flour coating!)
  4. Beat in eggs one at a time.
  5. Add in vanilla, lemon, and buttermilk.
  6. In another bowl, whisk together flour and salt. Slowly mix into the batter. After all flour is in, scrape down sides and beat for another 2 - 3 minutes until smooth.
  7. Fold in blueberries.
  8. Pour batter into pan. Bake for 1 hour and 20 minutes to an hour and a half. I used a toothpick to test the middle until it came back clean (1 hour and 20 minutes ended up being perfect for our oven). 
  9. Let cool for 15 minutes and then remove from pan to cool.
  10. Once cooled, enjoy or top with lemon glaze (recipe below!) and enjoy!
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