Tuesday, September 1, 2009

Lemon Blueberry Pound Cake

It's almost the end of the local blueberry season. Since my last lemon blueberry cake was such a hit, I wanted to try another lemon blueberry cake before the blueberries are gone from the markets.
While visiting over at Dragon’s Kitchen http://dragonskitchen.blogspot.com/ I ran across this recipe for Lemon Blueberry Cake. It was so completely different from my previous lemon blueberry cake that I decided to give it a try.

This cake disappeared almost as fast as the last one. I am lucky this time; they saved me a piece to photograph the next morning.

The cake was delicious, it had great texture but was a little lite on the lemon flavor, so next time I would increase the lemon juice and zest. Also I would add the blueberries after the cake is in the pan, scattering them over the cake batter hoping they won't all congregate on the bottom of the pan.
Lemon Blueberry Cake
Recipe by Dragon

2 ¾ cup of flour
1 ½ teaspoons of baking powder
¼ teaspoon of baking soda
¼ teaspoon of salt
1 cup of unsalted butter, room temperature
1 ¾ cup of sugar
4 eggs
2 tablespoons of lemon juice
1 tablespoon of lemon zest
1 ½ teaspoons of vanilla extract
1 cup of buttermilk
½ cup sour cream
1 ½ cups of blueberries tossed in 1 tablespoon of flour
1/2 blueberries for garnish


1 ½ cups confectioner’s sugar
4 teaspoons of lemon juice
3 teaspoons of limoncello (or replace this with 3 teaspoons of lemon juice)
1 tablespoon of maple syrup (or corn syrup)
Lemon zest for garnish (optional)


1. Heat oven to 350. Butter and flour a 12 inch bundt pan.
2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3. In another large bowl, beat butter until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Add eggs, one at a time, and beat well after each addition. Add sour cream, lemon juice, lemon zest and vanilla and beat until combined.
4. Beat in flour in 3 additions, alternating with the buttermilk. Beat for 2 minutes on medium-high. Fold in blueberries. Spoon into prepared pan.
5. Bake at 350 for 50 – 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around the edges of the pan. Turn out and cool completely.
6. For the glaze, in a small bowl, mix together confectioner’s sugar, lemon juice, limoncello and syrup until smooth. Drizzle over the top of the cake and let it roll down the sides.
printable recipe
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