BLUEBERRY LEMON POUND CAKE WITH CREAM CHEESE GLAZE

blueberry lemon pound cake6

blueberry lemon pound cake7

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!

Prep Time: 20 Minutes

Cook Time: 55 min to an hour

Cooling Time: 1 hour+

Ingredients:

1 ½ cups of fresh blueberries

6 tbsps. of fresh lemon juice

2 capfuls of vanilla extract

2 sticks of butter, softened and at room temperature

3 cups of sugar

3 cups of all-purpose flour

6 large eggs at room temperature

1 ½ cups of Greek yogurt at room temperature (you can substitute sour cream for the yogurt)

½ teaspoon of baking soda

1 teaspoon of 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 of powdered sugar

Instructions:

  • In a large bowl mix the flour, baking powder and soda, salt, and 1 tablespoon of the zest
  • In a stand mixer bowl, or in a large bowl with a hand mixer, add the butter and sugar and blend until fluffy
  • Add the eggs one at a time, beating well after each addition, then blend in the vanilla extract
  • 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
  • Add the blueberries and incorporate into the mixture with a rubber spatula
  • 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.
  • 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
  • While the cake is cooling, prepare the glaze
  • 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

blueberry lemon pound cake4

  • Serve and enjoy!