This lemon and blueberry pound cake is loaded with blueblerries and it has a zesty lemony flavour, making it perfect for breakfast or an afternoon tea.
Recipe
How much time you need?
Preparation: 20 minutes
Cooking: 60 minutes
Ingredients:
For the cake:
120 ml milk
1 tablespoon lemon zest
2 tablespoons lemon juice
2 cups plain flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries (if using frozen blueberries, do not defrost)
2 large eggs
120 grs unsalted butter, softened
250 grs white sugar
1 tablespoon of plain flour to toss the blueberries
For the glaze and decoration:
75 grs confectioners' sugar
1 to 2 tablespoons fresh lemon juice
Fresh blueberries or dried edible flowers
Instructions for the cake:
Preheat the oven to 165°C fan-forced. Line a 27x9cm metal loaf pan with baking paper.
In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes so it curdle while you proceed with the recipe.
In a medium bowl, whisk flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Beat in the eggs one at a time, beating approx. 15-20 seconds each. Scrape down the sides of the bowl again. With the mixer on low speed, beat in half of the flour mixture, then half of the milk mixture. Beat the other half of the flour mixture, then the remaining milk mixture. Add the flour-dusted blueberries to the batter and, using a spatula, gently fold until evenly combined.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
Make the glaze:
Mix together the confectioners' sugar and lemon juice in a small bowl. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze, similar to the consistency of honey.
Spoon the glaze over the top of the cake, letting it drip down the sides. Sprinkly some dried edible flowers or decorate with more fresh blueberries. Let the glaze set for 10 to 15 minutes before serving.
Slice with a sharp serrated knife.
The cake will keep on the countertop for up to 2 days in a cool temperature; store in a covered container or wrap in plastic wrap and put in the fridge if you are in summer and temperatures are above 15°C.
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