When Moms Get Handed Life's Lemons they don’t fret! They bake with them!
Lemon Blueberry Pound Cake
For the Cake
2 cups plus 1 tsp. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 stick butter, softened
1 1/4 cups granulated sugar
2 large eggs
1/2 cup milk
1 tbsp. grated lemon zest, packed
1 cup fresh blueberries
2 tbsp. fresh lemon juice
For the Glaze
1 cup confectioners' sugar
1/2 tsp. lemon zest, packed
1 1/2 tbsp. fresh lemon juice
Instructions for the Cake
Preheat the oven to 350 degrees F.
Lightly spray a 9x5-inch loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan once more.
Whisk together the milk, lemon zest, and lemon juice in small bowl. Set aside and let sit for at least 10 minutes. (It will curdle but that’s normal due to the lemon’s acidity.)
In a medium bowl, whisk together 2 cups of flour, baking soda, and the salt. In a small bowl, toss the blueberries with the remaining 1 tsp. of flour making sure evenly coated. Set both aside.
In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar on medium speed until light and fluffy, approx. 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, (this process helps with a more tender cake) followed by the remaining flour mixture, scraping the bowl as necessary. Lastly, add the blueberries to the batter and carefully fold until evenly combined.
Transfer the batter into the prepared pan and smooth the top.
Bake for 50 to 60 minutes, until the cake is golden brown. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
Instructions for Glaze
In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. (It should be texture of honey so you can add more confectioners’ sugar if needed.) Spoon the glaze over the top of the cooled cake allowing it to drip down the sides.