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.
Course: Breakfast, Dessert, Snack
Keyword: blueberries, bundt cake, lemon
Author: Beth Cato
Ingredients
Cake
6ouncesblueberrieswashed, drained, and patted dry
3cupsflourdivided
1teaspoonbaking powder
1/2teaspoonsalt
1cupunsalted butter2 sticks, room temperature
2cupswhite sugar
4large eggsroom temperature
1 1/2teaspoonsvanilla extract
Glaze
1 1/2cupsconfectioners' sugarsifted
1Tablespoon + milk
1/2teaspoonlemon extract
Instructions
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.