Thursday, June 14, 2012

Lemon Blueberry Pound Cake

The cake was excellent! I finished it just in time to have a huge slice with coffee (decaf) while I watched Dallas! I think I'll have another slice for breakfast...


For the Loaf:

  • 1 1/2 cups + 1 Tablespoon all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup vanilla yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons grated lemon zest (approximately 2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
  • For the Lemon Syrup:
    • 1/3 cup freshly squeezed lemon juice
    • 1/3 cup sugar
    • For the Lemon Glaze:
    • 1 cup confectioners’ sugar, sifted
    • 2 to 3 Tablespoons fresh lemon juice


    Preheat oven to 350 degrees F. Grease bottom and sides of one 9×5-inch loaf pan; dust with flour, tapping out excess

    In a medium bowl, sift together flour, baking powder and salt; set aside.

    In a large bowl, whisk together together the yogurt, sugar + lemon zest, eggs, vanilla, and oil.

    Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. (the flour coating prevents the blueberries from sinking to the bottom)

    Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.

    While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.

    Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

    To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 Tablespoons of the lemon juice. The mixture should be thick but pourable. Pour the lemon glaze over the top of the loaf and let is drip down the sides. Let the glaze harden, about 15 minutes, before serving.

    bon appetit! c

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