Lemon Blueberry Pound Cake

Ingredients

• 0.5 cup milk (at room temperature)
• 1 tbsp lemon zest (packed)
• 2 tbsp fresh lemon juice
• 2 cup all-purpose flour (spooned into measuring cup and leveled-off; plus 1 tsp for dusting blueberries)
• 0.25 tsp baking soda
• 0.25 tsp salt
• 1 cup blueberries (if using frozen, do not defrost)
• 0.5 cup unsalted butter (1 stick, softened)
• 1.25 cup granulated sugar
• 2 large eggs
• 0.75 cup confectioners' sugar
• 0.25 tsp lemon zest (packed, for glaze)
• 1.5 tbsp fresh lemon juice (for glaze)

Steps

1. 1

   Preheat the oven to 350°F (175°C) and set an oven rack in the middle position.

2. 2

   Spray a 9 x 5-in (23 x 13-cm) metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again. (Alternatively, you can line the long side of the pan with a parchment "sling" and spray the pan again.)

3. 3

   In a small bowl, whisk together the milk, 1 tablespoon lemon zest, and 2 tablespoons lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.)

4. 4

   In a medium bowl, whisk together the 2 cups flour, baking soda, and salt.

5. 5

   In a small bowl, toss the blueberries with the remaining 1 teaspoon of flour. Set both the flour mixture and blueberries aside.

6. 6

   In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.

7. 7

   Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.

8. 8

   With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary.

9. 9

   Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.

10. 10

    Transfer the batter into the prepared pan and smooth the top.

11. 11

    Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean.

12. 12

    Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.

13. 13

    When the cake is cool, transfer it to a serving platter.

14. 14

    Make the glaze: In a small bowl, mix together the confectioners' sugar, 1/4 teaspoon lemon zest, and 1.5 tablespoons lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be about the consistency of molasses or honey).

15. 15

    Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving.

16. 16

    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.

Notes

You’ll need two large lemons for the whole recipe. Be sure to zest them before you juice them. It is not recommended to make this cake in a Bundt pan as it tends to stick; a loaf pan is preferred.

Nutrition per serving

• dessert
• brunch
• pound cake
• lemon
• blueberries
• baked
• loaf cake