I have had so many requests again for the Blueberry Cake… So I’m reposting again…Hope this helps!!
Blueberry –Lemon Pound Cake with Lemon Glaze
3 1/2 cups of all-purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1 stick (1/2 cup) of salted butter, room temp
2 cups of granulated sugar
3 large eggs
1 cup of milk
2 cups of fresh blueberries
3 tablespoons of all-purpose flour
Zest of 1 lemon
Juice of 1 lemon
1-½ to 2 cups of confectioners’ sugar (depending how thin or thick in consistency you like)
1 tablespoon of very soft butter (but not melted)
¼ teaspoon of vanilla
Instructions for glaze:
In a medium bowl whisk everything together until no lumps…
Instructions for cake:
Preheat oven at 350 degrees F and grease and flour a 10” tube pan and set aside.
In a large bowl add the flour, salt and baking powder and mix together well then set aside.
In a medium bowl add the 3 tablespoons of flour and toss the blueberries, so that all the blueberries are well covered with the flour, then set aside *This is an important step to do; if you don’t toss them in flour the blueberries will all landat the bottom of the baking pan once it’s baked. But by doing this little trick, your blueberries will be in your cake evenly throughout.
In a large mixing bowl, using an electric hand mixer beat the butter and sugar until well combined. Beat in the eggs and then the milk. Slowly add the flour into the butter mixture and beat everything well together. Then by hand, stir in the blueberries and the lemon zest.
Spread the batter in the prepared pan and bake for 60-70 minutes or until wooden skewer inserted near center comes out clean.
Let it cool a little before removing and let it cool completely before glazing.