Blueberry Lemon Pound Cake

By cindyandmojo

Ingredients

• FOR THE GLAZE:
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/4 cup lemon juice
• 2 tbsp lemon zest
• 1 tsp vanilla extract
• 1 tsp baking powder
• pinch of salt
• 3 eggs plus 1 egg yolk
• 1-3/4 cup all purpose flour (sift if clumpy)
• 1-1/2 cups fresh blueberries
• 1-1/2 cup confectioner’s sugar, sifted
• 2 tbsp unsalted butter, melted
• 2 tsp lemon juice
• 3-4 tbsp gin (substitute whole milk, if desired)
• pinch of salt

Details

Servings 1
Adapted from fandbdepartment.com

Preparation

Step 1

Instructions For the cake
Preheat the oven to 325 degrees F. Grease and flour an 8-1/2x4-1/2 inch loaf pan.
Using an electric mixer beat the butter until smooth. Add the granulated sugar and beat for 10 minutes (seriously-go juice zest and juice some lemons while you wait) until pale, light, and fluffy. Scrape the bowl, and add the lemon juice, lemon zest, vanilla extract, and salt. Beat until combined. Add the eggs and egg yolk one at a time, beating after each addition.
Add the flour and mix just until combined (1 minute should work). Using a wooden spoon or rubber spatula, gently fold in the blueberries. The batter will be fairly thick. Spread the batter in the prepared loaf pan, and bake for 55-70 minutes until a toothpick inserted comes out clean. If it starts to brown too much while baking, tent the top with aluminum foil. Remove from the oven and cool on a wire rack for at least 15 minutes. Run a small knife or spatula around the edges to loosen the cake from the sides before transferring to a wire rack to cool completely. For the glaze
Whisk together the confectioner’s sugar, butter, lemon juice, salt, and 3 tbsp of gin (or milk). Add more gin (or milk) if necessary to reach desired consistency.

Instructions