Wednesday, May 2, 2012
Week 18: Blueberry Lemon Pound Cake
This week's cake is a winner! I baked it this afternoon for tonight's small group meeting and Samuel and David already cut a piece and said it was delicious. Let me know if you bake it!
Blueberry Lemon Pound Cake
1 cup butter, softened
1 cup sugar
4 eggs, room temperature
3 Tablespoons milk
2 Tablespoons lemon zest
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 cups fresh or frozen blueberries
Preheat oven to 350 degrees.
Beat butter and sugar until light and fluffy. Add eggs one at a time beating until light and creamy. Beat in milk, lemon zest and vanilla.
Mix dry ingredients (flour, baking powder and salt) and gradually add to the butter mixture until blended well.
Toss the blueberries with 1 Tablespoon of flour. Fold half of the berries into the batter. Spoon half of the batter into a lightly greased loaf pan (I lined the bottom with parchment paper). Spread the remaining blueberries over the batter and then spread the remaining batter over the added blueberries.
Bake for an hour or until a cake tester comes out clean. I checked it after 55 minutes and the cake still needed a few more minutes.
Let cake cool in the pan for 10 minutes. Using a toothpick or skewer, poke holes in the cake. Turn your cake out onto serving dish and then pour lemon icing over all.
1 and 1/2 cups powdered sugar
1 Tablespoon milk
Combine powdered sugar and milk. Add lemon juice a little at a time until you get the consistency of a creamy glaze. Spread over top of cake.