We were fortunate enough to visit my in-laws’ lake house during peak blueberry picking season this year. What a treat! Yes, it was hot. We’ve had one heck of a HOT summer here in Chicagoland. However, it’s SOOOOO worth it.
Braden totally gets into the picking and played OWO’s picking partner.
BTW…O.W.O. is code for Oh Wonderful One…Derek’s father has a funny sense of humor and named himself when the grandkids came along. Hee Hee!
We ended up coming home with 4 pounds of delicious hand picked blueberries. What to do, what to do???
Well, first off you eat and eat and eat them. Then my mind turns to baking. The past years’ muffins were a hit, so I decided to try something in the lemon/blueberry theme. Something new perhaps? Martha. Nuf said.
These pound cakes, yes, CAKES plural since this decadent recipe makes two, are in NO WAY healthy. Well, they have blueberries in them. Which IS an antioxidant rich fruit. So I suppose… Either way, its superb!
I’ve never made pound cake before, and I’m a huge Sarah Lee fan. I have to say, though, that I totally enjoyed this recipe…as did the family and my husband’s coworkers. What? You thought we actually needed to keep both for ourselves? Read the ingredients. I wanted to sort of look semi-decent on the beach this year. Ha! Hope you enjoy this year’s bounty and give this one a try.
Blueberry Lemon Pound Cake (adapted from Martha Stewart.com)
- 3 1/4 cups, plus 2 tablespoons all-purpose flour
- 1 tablespoon coarse salt
- 3 sticks softened unsalted butter
- 1/2 cup sour cream
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 9 large, room-temperature eggs
- 1 Tablespoon lemon juice
- Zest of one lemon
- 2 1/4 cups blueberries
- 2/3 cup powdered sugar
- 2 Tablespoons lemon juice
Preheat oven to 325 degrees F. Prepare two 5-by-9 inch loaf pans with cooking spray. Cream butter, sugar and sour cream in a stand mixer on high for about 8 minutes. Mixture should become fluffy. Scrape down the sides of bowl, reduce speed to medium. Lightly beat eggs and add them to the mixing bowl along with the vanilla extract. In a separate bowl, combine 3 1/2 cups of all-purpose flour and 1 tablespoon of coarse salt. Reduce speed to low, and add flour in four additions, mixing thoroughly after each addition and scraping the sides of the bowl. Mix until just incorporated. Add lemon juice and zest, again mixing until incorporated. In another bowl, toss blueberries in remaining 2 tablespoons flour. Fold the coated blueberries into the batter. Divide batter equally between two pans, tapping filled pans on counter to evenly distribute, and smooth out the tops of the cakes with spatula or large spoon. Place in oven and bake for about 65 minutes, or until something inserted into middle of the cakes come out smooth. After baking, allow cakes to cool completely on wire racks before tipping upside down and removing them from the pans. Use a kabob skewer to poke small random holes on the top of the cakes. Prepare glaze by dissolving the powered sugar with the lemon juice. Use a pastry brush to generously coat the tops of the cakes. Enjoy!Pin It