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Blueberry Pound Cake: Preheat
your oven to 325 degrees F (165 degrees C) and place the oven
rack in the center of the oven. Butter and flour (or spray with a non stick vegetable/flour
spray) a 10 inch (25 cm) bundt pan.
In a separate bowl, whisk or
sift 2 1/2 cups (325 grams) of the flour with the baking powder and salt.
Place the blueberries in a separate bowl and toss the berries with the
remaining 1/2 cup (65 grams) of flour (this will help prevent the blueberries from sinking to the
bottom of the pan during baking.)
In the bowl of your electric
stand mixer,
fitted with the paddle attachment, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and
vanilla extract and continue to beat, on medium high speed, until light and fluffy
(about 5 minutes). Add the eggs,
one at a time, beating well after each addition. Scrape down the sides and
bottom of
the bowl as needed. Add the flour mixture
and mix, on low speed, just until combined. Gently
fold in the blueberries. Place the batter in the bundt pan, smoothing the top
with the back of a spoon or offset spatula.
Bake in preheated oven for
about 60 to 70 minutes, or until the cake
is golden brown and a toothpick inserted into the center comes out clean. Remove from oven and place on a wire rack to cool for about 15 minutes before removing
from pan. Let cool completely.
Lemon Glaze:
In a
bowl, stir the sugar with the melted butter and lemon juice until smooth and of pouring consistency. Add more lemon juice or sugar if needed. Pour the
glaze over the top of the cake, allowing it to drip down the sides. Let the
glaze dry
before covering. This cake can be covered and stored in the refrigerator for several days
or it can be frozen.
Makes 1 - 10 inch
(25 cm) cake.
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