Blueberry-Lemon Pound Cake

One of the things I love most about both spring and summer is the availability of all the fresh fruits. They are in abundance. So I buy them in abundance too. Unfortunately, Larry is not a big fruit fan, and I can’t eat them all by myself. You would think I would learn to NOT buy so many, but that is a lesson I have committed to memory yet. Anyway, because I buy a ton of fruit, I have to come up with creative ways of using it. This time, it was in a blueberry-lemon pound cake. I served it along side some cream puffs cover with both a chocolate and strawberry ganache.

Once again, it was a big hit, with not much leftover. YAY!!!! I can’t tell you how much that makes my day. 🙂

Pound cake has become such a popular cake that we all love, but we rarely think about how it actually got its name. Originally a pound cake got its name because it was made with a pound of butter, a pound of sugar, a pound of flour and a pound of eggs. That’s a lot of everything. They were made in large batches to feed the masses because at the time, it didn’t make much sense to make individual cakes, since most people did not have access to ovens in their homes. Fortunately, we do not bake them in large quantities like that any more, and we bake them one “pound cake” at a time instead.

Blueberry-Lemon Pound Cake

1 container of blueberries

2 cups flour, + more for coating the blueberries

1 tsp baking powder

1 cup or 2 sticks softened butter

1 cup sugar

1/2 tsp salt

4 eggs

1 tsp vanilla

1/2 tsp lemon extract

Preheat he oven to 325* F or 160* C.

Spray either a loaf or bundt pan with cooking spray and lightly flour it all around.

Add about 1/4 cup of flour to the blueberries and gently coat them. Set aside.

Combine the flour, baking powder and salt together and set aside.

Beat the butter and sugar together until creamy, then add the eggs one at a time and beat in between each addition. Add the vanilla and lemon extract and beat again.

Once everything is mixed together, add the flour mixture half at a time, mixing in between each addition. When the batter is completely mixed, gently fold in the berries. Then evenly spoon into either a bundt pan or a loaf pan.

Bake for about 1 hour or until a toothpick comes out clean when inserted in the middle and the cake is set and lightly golden brown.

Allow the cake to cool slightly, then remove from the pan and cool completely before adding the glaze or dusting with powdered sugar, both of which are optional though.

I added a lemon glaze and then finished it off with some spring colored sprinkles.

Lemon Glaze

1-1 1/2 cups powdered sugar

2 TBSP lemon juice

Mix everything together until smooth and creamy. Pour over the top of of the cake.

Slice, serve and enjoy.

Stay happy, stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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