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Lemon Blueberry Pound Cake
Bring the best flavors of summer to your picnic or cookout with my blueberry packed pound cake. This lemon-flavored pound cake is dense and moist with a thick, brown crust - just what a pound cake should be. Top the cake with blueberry glaze to keep the flavor coming. I've been making this poundcake for twenty-five years and counting, and it never fails to please.
Prep batter: 50 minutes
Bake: 60-62 minutes
Bake at: 350°
Makes: 12-16 slices
Pan: 12-cup non-stick Bundt
Prep glaze: 15 minutes
Difficulty: easy
Ingredients:
- Cake Batter: 3 cups (360g) all-purpose flour 2 cups fresh or frozen blueberries 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 packed teaspoon grated lemon rind (1 lemon) 8 ounces sour cream, room temperature 1/2 cup (1 stick) unsalted butter, softened 8 ounces cream cheese, softened 2 cups (400g) granulated sugar 3 large eggs, room temperature 1 large egg yolk, room temperature 1 teaspoon vanilla extract 1 teaspoon almond extract (see "tips") Baker's Joy non-stick spray Blueberry Glaze: 1/2 cup blueberries, fresh or frozen 1 teaspoon granulated sugar 1 cup (112g) confectioners' sugar, sifted 1 teaspoon fresh lemon juice 1 teaspoon cream or milk 1/2 teaspoon vanilla extract 1/2 tablespoon unsalted butter, melted
Directions:
Bring cake batter ingredients to room temperature.
To make cake batter: Measure the flour. Add 2 tablespoons of the flour to the blueberries and toss together.
In a large bowl, sift the remaining flour with baking powder, baking soda, and salt.
Grate and measure the lemon rind. In a small bowl, whisk lemon rind with sour cream.
Pre-heat the oven to 350°.
Using an electric mixer at medium speed, beat butter until whipped, 30 seconds-1 minute. Add cream cheese and beat until mixture is smooth and creamy, about 1 minute. Gradually add sugar and cream together for 5-6 minutes until mixture is light and fluffy.
Add eggs and yolk to creamed mixture one at a time. Beat until the yolk just disappears. Add vanilla and almond extracts and beat to just combine.
Fold in flour mixture by hand alternately with sour cream mixture until almost incorporated (start and end with dry ingredients). Fully incorporate the final flour addition. Gently fold in blueberries.
Prepare a 12-cup Bundt pan with Baker's Joy or grease and flour the pan. Spoon batter into the pan and level with a rubber spatula. Use the spatula to push batter evenly into crevices of Bundt pan. Bang the pan on the counter a few times to eliminate any air bubbles.
Bake the cake for 60-62 minutes at 350° until crust is golden brown and top crack has begun to dry out. Cake should slowly spring back when touched and a toothpick inserted into the center will come out clean.
Remove the cake to a wire rack and let it cool in the pan for 20 minutes. As soon as the cake is out of the oven, run a knife carefully around the inner and outer edges to loosen. Invert the cake onto a wire rack to cool and leave the pan over the cake for 10 minutes before removing. Let the cake cool completely before glazing.
To make glaze: Cook the blueberries in a small saucepan with sugar for about 7 minutes. Set the heat to medium and then reduce the heat to medium-low when blueberries soften. Mash the blueberries against the side of the pan to release juice. Once blueberries break down to pulp consistency and produce juice, pass through a fine mesh sieve. Reserve the juice and discard pulp and skins.
Sift the confectioners' sugar into a small bowl. Add lemon juice, cream or milk, vanilla, melted butter, and 1 tablespoon of the blueberry juice. Stir together. Slowly add up to 1 additional tablespoon of the blueberry juice to make thick, drizzle consistency. Glaze should drip thickly over the side of the cake without running off the bottom. Test the glaze on a small section of the cake and then add a few drops more of blueberry juice if necessary.
Lemon Blueberry Pound Cake keeps well for 4 days and slices can be wrapped and frozen for up to 3 weeks.
Tips:
- You can replace the almond extract with an equal amount vanilla extract, if you prefer.