Blueberry Lemon Pound Cake

Blueberry Pound Cake with Lemon

I’m a collector (some would say hoarder) of cookbooks and cooking magazines. So, while stranded at home with pulled muscles, I piled them up and spent time perusing new and interesting recipes to make. It’s a fun way to get back into the swing of cooking on a regular basis especially if you’re stuck in a cooking rut.

I love to bake, and since it was blueberry season, I decided to made a few recipes with blueberries. I made this lemon blueberry pound cake recipe a few times and loved it every time.

Lemon Blueberry Pound Cake

Makes 1 loaf

1/2 cup butter, room temperature

1 cup granulated sugar

2 tsp lemon zest (from two lemons)

2 tbsp freshly squeezed lemon juice (from two lemons), divided

1 teaspoon pure vanilla extract

3 large eggs, slightly beaten

1 3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups fresh or frozen blueberries

1/2 cup confectioners’ sugar

Directions:

Preheat oven to 350 degrees F.

Line a loaf pan with parchment paper.

Beat butter, sugar, lemon zest, 1 tablespoon lemon juice and vanilla in a stand mixer fitted with a paddle attachment. Beat until light, then lower speed. Add eggs one at a time until combined.

In a separate bowl, combine the flour, baking powder, salt and blueberries. Fold into the butter mixture and spoon into the loaf pan.

Bake 45 minutes or until tester comes out clean.

When cake is ready, mix the 1/2 cup confectioners’ sugar with the remaining 1 tablespoon lemon juice and spoon over the warm cake.