About these ads
RSS Feed

Blueberry-Lemon Pound Cake

Posted on

Secret Recipe Club

I’m so happy to return today with my recipe for the Secret Recipe Club! I was assigned to a beautiful blog called NY City Eats and wow, Lacy is so gourmet.  She’s a professionally trained chef who graduated from The Institute of Culinary Education in 2010.  Impressive!  As are her recipes, and I was pretty much in awe of all the fancy ingredients she incorporates into them.  (Check out this pizza video-it is so professional! And even her “simple” pizzas sound and look so fancy.)  Being less of a cook, especially not a gourmet one, and more of a baker, I felt more at home when I looked through her dessert recipes, which happily were plentiful.

I happened to inherit 16 pints of blueberries and a crate full of lemons from my Grandpa (long story, will tell it later), so I searched for something I could use them in from Lacy’s blog.  I first ruined her recipe for Low Calorie Banana Blueberry Muffins by making it sugar-free (was testing out Swerve’s sweetener) and under-baking them.  They were awful and I won’t share my adapted recipe, just visit the link for hers, which looks much better.

Again on the hunt for blueberry-filled recipes, I found her Mixed Berry Bundt Cake and made my own blueberry-lemon version almost as soon as the muffins were trashed.  After clicking back through all the “adapted from” links to find where the recipe originated (a difficult feat in this age of food blogs, and I gave up after five clicks), I discovered this was a lower fat version of the Elvis Presley Pound Cake I’d been wanting to try for years.  It has less sugar than the original recipe I’d saved to my computer back in 2009, but I made it with the smaller amount and found it to be perfectly sweet.  I did, however, use the whipping cream called for in the original recipe, rather than yogurt as I was out of yogurt and didn’t want to go to the store.

The cake was buttery and dense, as a proper pound cake should be, and I loved the taste of the lemon and blueberries in it.  I believe the cake would be best eaten the same day it’s baked, as it was a little dry on day two.  Eating it fresh also helps the appearance, as the blueberries will be more whole (the juices get absorbed as time goes on, making them shrivel up inside the cake as in the pictures.

Please check Lacy’s healthier recipe, which looks very moist and delicious.  Thank you for sharing it, Lacy, I so appreciate you helping me use up some of these blueberries!  And we so enjoyed eating it!

Blueberry-Lemon Pound Cake

Printable recipe
Printable recipe with picture

1/2 cup unsalted butter, plus extra for pan, room temperature
1 cup (7 oz) granulated sugar
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups (6 oz) cake flour
½ cup quality heavy whipping cream
1 lemon, zested and juiced
1 cup fresh blueberries
1 cup powdered sugar

Preheat oven to 350 degrees F. Grease a 9×5 loaf pan with butter and dust with flour, set aside.

Cream the butter and sugar on medium-high speed for five minutes, until light, creamy and fluffy. Add eggs one at a time, mixing well after each. Mix in the vanilla. Sift in half of the flour, beat on low until blended, then add the cream and blend again until mix. Sift in the remaining flour and mix just until blended. Add the lemon zest and mix on low until incorporated and batter is smooth. Fold in the blueberries and spread batter into prepared pan.

Bake in preheated oven for 55-60 minutes, or until a tester inserted in the center comes out clean. Remove from pan and cool completely on a wire rack.

Once cool, whisk together 1 tablespoon of the fresh lemon juice and the powdered sugar until smooth. Drizzle over the cake and let it set for half an hour before serving. Best served same day.

Recipe source: adapted from NY City Eats

Click Mr. Linky below to view the other SRC Group C recipes!

About these ads

About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

60 responses »

  1. I had to go and get breakfast! This looks so divine :0

    Like

    Reply
  2. What size loaf pan??? Also, cooking light made a blueberry cake in a bunt pan that was excellent…

    Like

    Reply
  3. Your photos are absolutely gorgeous my friend, this all looks brilliant :D

    Cheers
    Choc Chip Uru

    Like

    Reply
  4. Can you even imagine this!? I woke up today thinking about blueberry/lemon and what could I make? I would LOVE to inherit a bunch of berries and lemons…such a great flavor combo. That bread looks absolutely mouth-watering. I’d sure love some NOW. Have a good week Friend.

    Like

    Reply
  5. Denise Browning

    Veronica: This pound cake looks so moist and delicious that my mouth is watering…Love the photos!

    Like

    Reply
  6. I have blueberries in the freezer and will be making this soon! Yum! And what a pretty loaf! It just looks springy!

    Like

    Reply
  7. Great looking cake. I am drooling now because you said you used cream instead of yogurt. (I love baking with yogurt so I don’t know why I am coveting your creamed-up version so much EXCEPT it looks AMAZING!!!!!!) Half a crate of lemons??? Your grandfather must have known you needed to make something fabulous for SRC. (Again, I am so sorry for your loss and I hope you don’t think this comment is flippant.)

    Like

    Reply
  8. Fabulous post! Blueberry and lemon are just made to go together :-)

    Like

    Reply
  9. What a gorgeous looking cake. My I could use a slice of that with my coffee this morning!

    Like

    Reply
  10. Oh, this looks beautiful! Blueberry and lemon are so, so good together.

    Like

    Reply
  11. What a great way to use up some blueberries!

    Like

    Reply
  12. That is so pretty! Lemon and blueberry are delicious together!

    Like

    Reply
  13. This looks awesome! Welcome spring if it ever gets here in MN!!

    Like

    Reply
    • Thankfully we can at least have spring in our kitchens! It sure is taking it’s time here too, but I’m actually OK with that. I’m enjoying winter this year.

      Like

      Reply
  14. You know I’m in lemon heaven right now! I bet the leftover would make a decent french toast! Looks divine. And I love, love, love the dish that the loaf is on.

    Like

    Reply
    • Too funny we both did lemon desserts. :D Great minds, I was so close to making this into French Toast for breakfast yesterday but just didn’t have the patience and just ate a piece with milk. Thank you, I love the dish too! It’s a Hobby Lobby find.

      Like

      Reply
  15. What a fantastic looking cake! I’ve pinned it so I’ll remember to make it soon :)

    Like

    Reply
  16. This looks so beautiful, and delicious! I love the blueberry and lemon flavor combo.

    Like

    Reply
  17. This looks so good, and your picture is amazing!

    Like

    Reply
  18. the pound cake looks beautiful. i love the combo of blueberries and lemon.

    Like

    Reply
  19. WHOA! That is one gorgeous loaf! And I love the platter you’re using. Can’t wait to make this one….hurry up blueberry season!!

    Like

    Reply
    • I got that platter at Hobby Lobby–I seem to be collecting platters just for blogging lately and it’s getting out of hand. That one was like $7 which I didn’t think was too bad for a brand new item. Man, we seemed to be having an unseasonal blueberry season back in January, every grocery store in Wichita had them for like $1 a pint. We were eating them every day! It was so wonderful, but made me wonder who who had a bumper crop at that time of year.

      Like

      Reply
  20. Ahh this looks so inviting and delicious – I love lemon & blueberries together. Lucky you for getting so many pints & crates of blueberries & lemons!

    Like

    Reply
  21. This looks irresistible! Your pictures are as lovely as your pick this month!

    Like

    Reply
  22. This looks delicious! What a great way to interpret the recipe! And thank you so much for the lovely write up. :) The bundt cake was one of my favorites.

    On a side note, I’m very sorry to hear about your grandpa. Thoughts for you and your family.

    Like

    Reply
  23. That is absolutely beautiful! I can’t wait to try it.

    Like

    Reply
  24. mmmmmmmmmmmm delish!

    Like

    Reply
  25. This is definitely one of my favorite combinations of all time – nothing beats it! Oh I can’t wait for summer fruits to come back here in New England!

    Like

    Reply
  26. Lemon and blueberry are such a great flavor combo. Your cake looks delish with that glaze dripping off the sides. Looks like breakfast to me! Now if I only I had some.

    Like

    Reply
  27. What a great recipe and looks super tasty. I could eat 2 or three slices. Glad to be part of SRC group C with you!

    Like

    Reply
  28. Your pictures are so perfect! You are getting very good V!!! This pound cake looks and sounds so wonderful. I do love blueberries too :)

    Like

    Reply
    • Seriously, it’s an accident. And when they’re perfect, I don’t even know it. I didn’t think these were all that great! I really have no eye for it so I have no clue-lol. Thanks Suze. :)

      Like

      Reply
  29. Those pictures just POP! Love the berries + citrus…reminds me of all the bounty that spring/summer bring =)

    Like

    Reply
  30. What a great recipe and looks super tasty. Glad to be part of SRC group C with you!

    Like

    Reply
  31. gorgeous pics, veronica! sounds amazing :) i love blueberry + lemon…so springy :)

    Like

    Reply
  32. This looks so lovely! I could go for a piece right now…love how it bursts with blueberries!

    Like

    Reply
  33. Yum, love the combo of lemon and blueberries, your pound cake looks delicious!

    Like

    Reply
  34. That looks awesome, great flavors together.

    Like

    Reply
  35. I love anything with lemon and blueberries! It looks delicious!

    Like

    Reply
  36. I spotted this tempting loaf on our SRC linky…simply gorgeous!!! I hope you saved a slice for me :)

    Like

    Reply
  37. Pingback: Lemon Meringue Pie | Veronica's Cornucopia

  38. Whoa look at all your comments! Go girl! This looks simply beautiful! This stood out to me amongst all the SRC recipes and I was happy to see it was yours :) Sorry to hear your muffins didn’t turn out so well but boy does this lemon blueberry loaf sound and look amazing. I love that dish too :)

    Like

    Reply
  39. I think everyone has a different opinion

    Like

    Reply
  40. Pingback: Favorite Blueberry Muffins | Veronica's Cornucopia

  41. Pingback: Thankful Thursdays #106: Becky | Veronica's Cornucopia

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 3,403 other followers

%d bloggers like this: