Cooking Therapy

Time to welcome in Spring in style! This Blueberry Lemon pound cake is a perfect combination of dense yet fluffy. The fresh blueberries simply pop in your mouth, while the lemon taste adds a refreshing splash to your palette. The cream cheese glaze is something unreal that will have you eating it by the spoonful. You will not want to use any other type of glaze besides this one. It is the perfect companion to the cake. Try yours today!

Blueberry Lemon Pound Cake with Cream Cheese Glaze

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Cooling 1 hour hr

Total Time 2 hours hrs 20 minutes mins

Servings: 12 slices

Course: Dessert

Ingredients Method

Ingredients

  

• 1 ½ cups fresh blueberries
• 6 tbsps. fresh lemon juice
• 2 capfuls of vanilla extract
• 2 sticks butter softened and at room temperature
• 3 cups sugar
• 3 cups all-purpose flour
• 6 large eggs at room temperature
• 1 ½ cups Greek yogurt at room temperature you can substitute sour cream for the yogurt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• Lemon zest from one large lemon

For the icing

• ½ a packet of cream cheese
• ½ a cup of heavy milk
• 1 cup powdered sugar

Method

 

1. In a large bowl mix the flour, baking powder and soda, salt, and 1 tablespoon of the zest
2. In a stand mixer bowl, or in a large bowl with a hand mixer, add the butter and sugar and blend until fluffy
3. Add the eggs one at a time, beating well after each addition, then blend in the vanilla extract
4. Add the yogurt and blend until light. Then add the flour mixture slowly, ½ a cup at a time until it has been incorporated well and there are no dry spots
5. Add the blueberries and incorporate into the mixture with a rubber spatula
6. Preheat the oven to 35o degrees. Grease a flouted pan with butter and pour in the mixture slowly and evenly. Add to the middle rack of the oven and bake for 55 minutes to an hour or until when a toothpick is inserted, it comes out clean.
7. Once cooked, let cool in the pan for about 20 minutes, then remove and allow to cool on a cooling rack with a pan underneath for at least 40 more minutes
8. 

   
9. While the cake is cooling, prepare the glaze
10. In a small saucepan mix all the ingredients with a whisk until a thick, syrupy mixtures forms. If it is too thick, slowly add heavy cream little by little. If it is too runny, slowly add more powdered sugar pour over cake and then garnish with some leftover zest
11. Serve and enjoy!