Lemon Blueberry Pound Cake
Author: Ciao Chow Linda
Ingredients
  • ½ cup milk
  • 1 tablespoon grated lemon zest, packed
  • 2 tablespoons fresh lemon juice
  • 2 cups + 1 teaspoon all-purpose flour, spooned into measuring cup and leveled off with a knife
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup blueberries (if using frozen blueberries, do not defrost)
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1¼ cups gramulated sugar
  • 2 large eggs
  • FOR THE GLAZE:
  • about six blueberries
  • 2 tablespoons water
  • 1 cup confectioner's sugar
  • freshly squeezed lemon juice, (about ½ lemon, or as much as needed to get the right consistency)
Instructions
  1. Preheat oven to 350 degrees Fahrenheit
  2. Adjust an oven rack to middle position.
  3. Butter and flour a 9 x 5 inch loaf pan, shaking out excess flour.
  4. (Or butter the pan and line with parchment paper, then spray with nonstick spray)
  5. In a small bowl, whisk together the milk, lemon zest, and lemon juice.
  6. Let it sit for at least 10 minutes while you proceed with the recipe.
  7. It will curdle, but that's fine.
  8. In a medium bowl, whisk together 2 cups flour, baking soda and salt.
  9. In a small bowl, toss the blueberries with the remainign teaspoon of flour.
  10. Set both aside.
  11. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.
  12. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.
  13. Scrape down the sides of the bowl again.
  14. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture.
  15. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary.
  16. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
  17. Transfer the batter into the prepared pan and smooth the top.
  18. Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean.
  19. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
  20. When the cake is cool, transfer to a serving platter.
  21. Make the glaze by cooking the six blueberries with the water, pressing down on the blueberries to release the color, and cooking for a couple of minutes.
  22. Strain the blueberries, retaining the liquid and tossing the squashed blueberries.
  23. Mix the liquid with the confectioner's sugar, adding lemon juice if it's too thick.
  24. It should be very thick, almost the consistency of molasses.
  25. Spread the glaze over the cake, allowing some to drip down the sides.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2021/08/lemon-blueberry-pound-cake.html