Immaculate Lemon Blueberry Pound Cake

Prepare to be dazzled by this lemony masterpiece, where the divine marriage of citrus and blueberries will transport your taste buds to cloud nine. Brace yourself for the story behind this triumph, as a previously thwarted recipe led to the birth of this delightful creation.

Lemons take center stage in this pound cake, weaving their magic into every layer. The cake itself boasts soft, tantalizing lemon flavors, while a "sink into me glaze" and a luscious top glaze complete the symphony of citrus. Fear not, for the lemon essence is perfectly balanced, allowing the blueberries to shine and provide a burst of delightful sweetness.

Prepare to indulge in a nostalgic treat that harks back to breakfasts of yore, reminiscent of a cake lovingly brought home by my dear Dad. As a child, I would wholeheartedly engulf every morsel of this delightful creation!

However, a word of caution: this cake is so irresistible that it vanished within hours, devoured by every family member lucky enough to taste it.

Hera’s Pinch

In the pursuit of perfection, I use Sugar in the Raw for all my baking endeavors. While the difference in taste may seem subtle, it makes a world of difference in the "sink into me glaze," adding a delightful crunch that perfectly complements this delectable pound cake.

Prepare yourself for a slice of lemon-infused heaven, a true testament to the power of culinary ingenuity.

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Lemon Blueberry Pound Cake

Yield: 1 loaf

Prep time: 25 MinCook time: 45 MinInactive time: 20 MinTotal time: 1 H & 30 M

Ingredients

• 1/4 pound (1 stick) unsalted butter
• 1 1/4 sugar
• 2 eggs
• Zest of 3 lemons
• 1 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons of lemon juice
• 6 tablespoons of buttermilk
• 1/2 teaspoon of vanilla
• 1/4 cup blueberries plus 8-12 blueberries for top
• Sink into me glaze:  1/2 cup sugar & 1/2 cup lemon juice
• Top Glaze: 1 cup powdered sugar(sifted) & 2-3 tablespoons lemon juice

Instructions

1. Turn that oven on and set the temperature to 350℉. Grease and flour one 9x5 loaf pan. Line the bottom with parchment paper.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy for about five minutes. Beat in the eggs one at a time and add lemon zest.
3. In a large bowl, sift together the flour, baking powder, baking soda, and salt.
4. In a small bowl, combine the lemon juice, buttermilk, and vanilla.
5. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
6. Add the blueberries and mix until combined.
7. Put the batter into the loaf pan and pop into the oven for 45-50 mins, until a cake tester comes out clean.
8. When you pull out the cake, let it cool in the pan for ten minutes. As it is cooling mix 1/2 cup of sugar and 1/2 cup of lemon juice into a saucepan on low heat. As soon as the sugar starts to dissolve pull the mixture off the stove.
9. Now, take this lemony goodness out of the loaf pan and set it on top of a cooling rack. The cooking rack place on a baking sheet.
10. Pour the ‘sink into me glaze’ over the lemon cake. Use a spoon if you prefer. Let that sit and let’s start on the glaze.
11. For the glaze whisk 1 cup of powdered sugar with 2 tablespoons of lemon juice. Watch the consistency and add a little more lemon juice. You are looking for a consistency you can drizzle with. If you can stick a spoon into it, once you lift the spoon the glaze coats and drops while still connected, then it is perfect.
12. Drizzle glaze over the pound cake. Have fun with this step!!
13. Top with a few rogue blueberries on top.