Luscious Lemon Blueberry Bliss: A Delectable Pound Cake to Delight Your Senses
WHAT YOU’LL NEED TO MAKE LEMON BLUEBERRY POUND CAKE
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Begin by zesting the lemons.
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In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that’s okay.)
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In a medium bowl, whisk together the 2 cups flour, baking soda, and salt.
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In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
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In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the butter and sugar.
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Beat on medium speed until light and fluffy, 2 to 3 minutes.
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Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.
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With the mixer on low speed, beat in a third of the flour mixture.
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Next, beat in half of the milk mixture.
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Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture. Scrape down the sides of the bowl and mix briefly to make sure the batter is evenly combined.
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Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
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Transfer the batter into the prepared pan and smooth the top.
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Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean.
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Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
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Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
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Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you’d think, about the consistency of molasses or honey).
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Spoon the glaze over the top of the cake, letting it drip down the sides.
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Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.