Sunday, March 8, 2015

Blueberry Lemon Pound Cake

Hello blogging world! I can't believe it's been almost two months since my last post... For some reason, I lost the love of blogging. I was uninspired by ideas and have been busy working on a better me. I've officially turned into a Gym/Zumba addict (in the most healthy way possible, of course) and just didn't know how to fit in decadent treats. I also didn't want to load the blog with "healthy" things and scare you all away with words like "flax meal" and "chia seeds"!

So, I may have some posts in the future with healthy treats or dinner ideas but for now, I will stick to what I know... And hopefully shove food in everyone else's face while I eat one (OK, maybe 3) slices... All in moderation, right?

With Spring right around the corner and us all moving forward in time, I wanted a recipe with a fun pop of flavor. I found a delicious recipe for this bread over at Chef in Training and knew I had to make it... Who doesn't like the lemon and blueberry combo? This bread is moist and I love the slight zing of lemon and pops of blueberry... It's the, y'all.

For the Bread: 
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
zest of one lemon
1/2 teaspoon vanilla
3 large eggs
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup buttermilk
2 cups fresh blueberries

For the Glaze:
1 1/2 cups powdered sugar
1 Tablespoon fresh squeezed lemon juice
1/4 teaspoon zest
2 Tablespoons heavy cream

Preheat your oven to 350 degrees. Line 2-9x5" loaf pans with parchment paper; grease and lightly flour, set aside.
In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter, sugar, lemon zest and vanilla until creamy. Add in the eggs, one at a time, mixing after each addition.
In a separate large bowl, combine the flour, baking powder, and salt.
Now, add in the dry ingredients to the butter mixture alternately with the buttermilk, being sure to start and end with the buttermilk, mix until just combined. Gently stir in the blueberries.
Divide batter evenly between the 2 prepared pans and bake in the preheated oven for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Let the bread cool for 15 minutes in the pan before inverting on to a cooling rack to cool completely.

In a medium bowl, whisk together the ingredients for your glaze. Pour glaze evenly over the 2 loaves, allowing it to drip down the sides. Allow the glaze to harden on the top of the loaves and then slice and serve... Enjoy!

I am in love with the buttery bread, the pops of blueberry, and the tangy glaze... It's the perfect combo!


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  2. If you had tossed your blueberries in a little flour before mixing into the batter they would have been all thru the cake, not just the bottom. True with any fruit or nut.

    deb in Georgia