Love this cake! It's an old fashioned cake that comes from my Mom's collection of recipes and one that I remember well as a little girl. I love the smell of blueberries baking in the oven and it is just perfect with warm cup of coffee in the mornings. Yum!
Lemon Blueberry Pound Cake
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
3/4 cup granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon lemon extract (or 1 tbs grated lemon zest)
1/2 cup milk
1 1/2 cups fresh blueberries (or frozen if you don't have fresh)
1/3 cup granulated white sugar
3 tablespoons fresh lemon juice
Preheat oven to 350 degrees and place the oven rack in the center of the oven. Butter the bottom and sides of a 9 x 5 loaf pan. Set aside.
In a separate bowl, whisk together the flour, baking powder and salt. Set aside. Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon extract. With the mixer on low, add the flour mixture a little at a time alternating with the milk, a little at a time. Mix only until combined. Gently fold in the blueberries.
Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Meanwhile, in a small saucepan, bring the 1/3 cup of sugar and the 3 tablespoons of lemon juice to a boil, stirring until the sugar dissolves. When the bread is done, remove from oven and place on a wire rack. Pierce the hot bread all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. Sprinkle with Lemon Sugar topping (recipe below)
Lemon Sugar Topping
1/3 cup sugar
zest from one lemon
Stir the sanding sugar and the lemon zest together in a small bowl and sprinkle on to warm bread.
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