Monday, July 1, 2013

Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake.1jpg

This is the first year since I can't remember when, that I am not hosting a 4th of July party. I can hardly believe it. I think I have hosted 4th of July for the last 20 years. After the pig roast we are kinda partied out. We'll have Mom and Dad over and of course I will be making food, but I'm not cooking for a crowd and let me tell you...it feels pretty darn good.

We are lucky enough to live in front of a cul de sac that has a decent fireworks display literally in our back yard. We can sit under the gazebo and enjoy the show!

Even though there will be just a few of us, I will make a dessert, in fact, I might be making this dessert again because it was that good. If you are hosting the 4th of July bash or need to bring a dessert with you.....this is the cake. This cake is just perfect.

It's moist and bursting with a lemony twist. Don't even get me started on that glaze. It takes this cake over the top.

Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake
Recipe from Taste of Home
1/3 cup butter, softened (5 tablespoon + teaspoon)
4 ounces of cream cheese, softened
2 cups sugar
3 eggs
1 egg white
1 tablespoon grated lemon peel (I used the peel of 2 whole lemons)
2 teaspoon vanilla extract
2 cup fresh or frozen blueberries
3 cups flour, divided
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 – 8oz container lemon yogurt (I could only find a 6 ounces container, it worked)

Glaze
1 ½ cups confectioners’ sugar
¼ cup fresh lemon juice

Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon peel and vanilla.

Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.

Transfer batter to prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool for 15 minutes.

In a small bowl, mix confectioners' sugar and lemon juice until smooth. Gradually brush onto warm cake, about one-third at a time, allowing glaze to soak into cake before adding more. Cool completely. Yield: 12 servings.

Note: For easier removal of cake, use solid shortening when greasing a fluted or plain tube pan.
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