Lemon and blueberry flavors blend together so well in this pound cake. Its sweetness really ties the tartness of their flavors together. This recipe makes a not too moist, not too dry, but just right pound cake - the icing adds a crunchy sweet topping that's perfect with a cup of tea or coffee.
Lemon Blueberry Pound Cake
for the pound cake:
- 4 cups flour - sifted
- 3 tablespoon poppy seeds
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups sugar
- 2 lemon zest
- 1 cup butter - softened
- 4 eggs
- 2 teaspoon vanilla extract
- 1 ½ cups buttermilk
- 4 tablespoon lemon juice
- 1 ½ cups blueberries - fresh or frozen
for the glaze:
- 1 cup powdered sugar
- 3 tablespoon lemon juice
- Pre heat oven to 350 F (175 C).
- Grease two 9x5" (23x12cm) bread pans, line the bottoms with baking paper, then grease paper.
- In a medium bowl, combine dry ingredients.
- In a large bowl, rub the lemon zest into the sugar with your hands, until the sugar yellows and turns very fragrant.
- Add the butter to the sugar, and using hand held mixer, mix until fluffy and white, about 3 – 5 minutes.
- Add the eggs one at a time and blend well after each one.
- Add the vanilla and buttermilk, and mix well.
- Add the dry ingredients all at once, and mix until just combined.
- Using a wooden spoon, stir in the lemon juice, then gently fold in the blueberries.
- Scrape the batter into the prepared pans, and bake on a center rack for about 1 hour, or until a toothpick inserted comes out clean.
- Check the cakes after about 45 minutes, and if browning too much, cover with an aluminum foil 'tent'.
- Allow cakes to cool in pans on a wire rack for about 10 minutes.
- To make the icing, whisk the lemon juice into the powdered sugar until combined and smooth.
- Remove the cakes from their pans, poke holes in the top with a skewer and generously brush on the icing.
- Allow to cool almost completely before slicing.