Here I am with my Blueberry craving! this delicious and moist blueberry pound cake is perfect for your morning coffee or serve it as dessert with my lemon butter cream Strawberry Buttermilk Cake with Lemon cream
I know is not blueberry season, but cold weather here in New England is the perfect time for baking! it’s also simple to make too; You don’t need even need a mixer to make it and it only takes about 15 minutes to prepare and get into the oven. As always ENJOY
A moist Pound cake with fresh blueberries and topped with a sweet lemon glaze. Perfect for any occasion!
By: Fabby's Delights
Ingredients
2 cups all-purpose flour spooned & leveled
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup oil vegetable, or canola
1 cup granulated sugar
1 cup sour cream or plain Greek yogurt
2 large eggs
2 tablespoons fresh lemon juice
Zest of 1 lemon
2 teaspoons vanilla extract
1 cup blueberries + 2 teaspoons all-purpose flour
Lemon Glaze:
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice use more or less as needed
Directions
Step 1Preheat oven to 350 degrees. Spray a 9×5 loaf pan with nonstick cooking spray and set aside.
Step 2In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3In a separate bowl, mix together the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
Step 4In a separate bowl, toss the blueberries with the 2 teaspoons of flour. Then, fold the blueberries into the batter.
Step 5Pound cake
Step 6Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil for the last 10-15 minutes of baking to prevent excess browning.
Step 7Remove from the oven and allow to cool for about 20 minutes in the loaf pan. Carefully remove from the loaf pan and transfer to a wire rack to cool completely.
Step 8Glaze:
Step 9Once the bread has cooled, whisk together the confectioners’ sugar and lemon juice. Start with two tablespoons of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the pound cake. If the glaze is too thin, add more powdered sugar as needed.
Step 10Using a spoon, drizzle the glaze on top of the bread and spread it around. The glaze should harden up a little more after about 15-20 minutes
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