Blueberry and Lemon Pound Cake
I am known to choose a citrusy dessert over a chocolate one. This pound cake is not only dotted with blueberries, but the citrus notes permeate throughout the cake as well as the glaze on top. Since it has almond flour, it stays ridiculously moist.
Ingredients:
1 stick of unsalted butter, at room temperature, plus 2 tablespoons for greasing the pan
1 cup of granulated sugar
1 lemon zested and juiced
1 teaspoon vanilla extract
3 large eggs, beaten
1 cup almond flour
2/3 cup all-purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoon kosher salt
1 1/2 cups blueberries (divided 1 cup for cake and 1/2 cup for topping)
2/3 cup powered sugar
Steps:
Heat oven to 375 degrees (non-convection). Grease an 8” x 4” loaf pan with butter, line with parchment paper, and butter the paper.
In the bowl of a stand mixer with a paddle attachment, combine the butter, sugar, lemon zest and vanilla extract. Beat on high speed for 3 to 4 minutes until pale yellow. Lower the speed and slowly add the eggs. Scrape the sides of the bowl as needed. Note: the mix might break and split, but don’t worry. It’ll come together with the flour.
In a separate bowl, whisk flour, baking powder, salt and almond flour. With the stand mixer on low, slowly add the dry ingredients in three additions, and mix until you see no more flour specks. Fold in about 1 cup of the blueberries by hand, and then add batter into the loaf pan.
Bake for 15 minutes, then sprinkle the remaining 1/2 cup of blueberries over the top of the cake (make sure you push them in slightly). Return to the oven for another 15 minutes, until cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 - 30 minutes. Stab the cake in the middle with a knife or cake tester, and it should come out clean.
Remove from the oven and set aside in its pan to cool for 10 minutes. Carefully remove cake and place on a wire rack to cool completely.
As the cake is cooling, make the glaze: Add 1 tablespoon of lemon juice and powered sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary. After the cake cooled, pour the glaze over the cake and let it set for 30 minutes before serving.
