Wednesday, July 3, 2013

lemon blueberry muffin pound cake

I truly, madly, deeply LOVE summer and what says summer more than juicy blueberries and lemon
This quick bread/cake is really bursting with sweet blueberries. The lemon zest and lemon juice provides a subtle lemon taste but it definitely brings out the fresh flavor of the blueberries. This recipe is scrumptious! If you love blueberries you will love it too!

Lemon Blueberry Muffin Pound Cake
inspired by:

2 cups all purpose flour
1 ½ tsp baking powder
½ tsp salt
1 stick (1/2 cup) unsalted butter, room temperature
1 cup sugar
2 eggs
2 cups blueberries
zest from 1 lemon, or to taste
½ cup vanilla yogurt
1 tablespoon fresh lemon juice

For Glaze:
       1 cup powdered sugar
       1  tablespoon fresh lemon juice


1.    Preheat oven to 350 degrees.

2.    Spray a loaf pan with nonstick cooking spray AND line the pan with parchment paper AND spray the parchment paper. Set pan aside. Sometimes blueberries stick to the pan so don’t skip the parchment paper, if at all possible. Trust me. The narrow sides of the pan are not lined with parchment paper & it's fine with just the spray in that area.

3.    In a medium bowl, whisk together flour, baking powder, salt and lemon zest. Add the blueberries and carefully toss to combine.

4.    In a separate mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in the yogurt. Stir in the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.

5.    Scoop batter into the prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. If it browns on top too quickly just set a piece of aluminum foil over the top for the last 10 minutes or so. I need the full 1 hour and 10 minutes for it to cook through. Let cool in the pan for 10 minutes before lifting out by parchment paper or inverting gently onto a plate.
 6.    Stir powdered sugar and lemon juice together and drizzle over cooled bread.

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