Bready or Not: Blueberry Pound Cake with Lemon Glaze

Posted by on Jul 5, 2017 in Blog, blueberry, Bready or Not, breakfast, bundt, cake, lemon | Comments Off on Bready or Not: Blueberry Pound Cake with Lemon Glaze

Blueberries are in season, so let’s get baking!

Bready or Not: Blueberry Pound Cake with Lemon Glaze

This cake is sheer perfection. This has the tender texture of a pound cake, with added sweetness from dapples of blueberries.

Bready or Not: Blueberry Pound Cake with Lemon Glaze

Oh yeah, and then there’s the glaze. When I was meddling with the base recipe, that version felt so… naked.

Bready or Not: Blueberry Pound Cake with Lemon Glaze

The lemon glaze adds a bit more sweetness, and a tartness that contrasts perfectly with the blueberries.

Bready or Not: Blueberry Pound Cake with Lemon Glaze

The glaze looks gorgeous, too!

This cake is perfect for breakfast, brunch, or dessert. Whenever the heck you want it, really.

Bready or Not: Blueberry Pound Cake with Lemon Glaze

Modified from Through Her Looking Glass.

Bready or Not: Blueberry Pound Cake with Lemon Glaze

Bready or Not: Blueberry Pound Cake with Lemon Glaze

Use your bundt pan to create a luscious blueberry-studded pound cake. The thick lemon glaze adds some lovely, delicious oomph.

  • Cake
  • 6 ounces blueberries, washed, drained, and patted dry
  • 3 cups flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • Glaze
  • 1 1/2 cups confectioners' sugar, sifted
  • 1+ Tablespoon milk
  • 1/2 teaspoon lemon extract

Preheat oven at 350-degrees. Prepare a 10 or 12-cup bundt pan by applying Pam with Flour or buttering well and dusting with flour.

In a small bowl, gently stir the blueberries with 1/4 cup flour. This will keep the blueberries from sinking in the batter as it bakes. Set bowl aside.

In a medium bowl, stir the remaining flour with the baking powder and salt. Set aside.

In a mixing bowl, cream the butter and sugar together until fluffy. Add the eggs one at a time, followed by the vanilla. Beat it until fluffy again.

Slowly mix in the dry ingredients until just blended. Follow that by gently folding in the blueberries.

Use a rubber spatula to pour the batter into the ready pan. Bake for 50 minutes to 1 hour, until it passes the toothpick test.

Let the cake cool for about 10 minutes, then invert it onto a rack to completely cool. Once the cake is at room temperature, mix the glaze. Add enough milk to give it the desired pourable consistency. Drizzle it over cake.

Store cake in fridge.

OM NOM NOM!

Bready or Not: Blueberry Pound Cake with Lemon Glaze

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