Summer is the perfect time to try new things with fresh fruit and vegetables! We have planted a garden (in our pottery planters because if we planted in the ground deer would eat everything!) and have already used our vegetables in salads. We don't have any fruit trees, but my parents have a blueberry bush so I wanted to make a recipe with blueberries- one of my favorite fruits! They're just like candy, but better because they're packed with antioxidants. You can read more about the benefits of blueberries in this great article here.
But when you put blueberries in dessert are they still healthy?! I'd like to think so. I found this classic pound cake recipe from Our State magazine and it was so good! It'll definitely be a staple for many more desserts.
We had a small crowd when I made this, so I actually halved the recipe and it was fine. Also, my brother doesn't like blueberries (why I don't know!), so I only put them in half of the cake. Instead of mixing them in the batter like the recipe calls for, I added them after I poured the batter in the pan. I just took a butter knife and folded them in and it worked well! Read on to see this delicious recipe! Enjoy!
Yield: 10-12 servings.
1 pound unsalted butter, softened 3 cups sugar 6 large eggs, room temperature 4 cups cake flour 1 cup whole milk, room temperature 1 teaspoon lemon extract 1 teaspoon orange extract (*we didn't have any on hand so we left it out) 2 teaspoons vanilla extract 1½ cups fresh or frozen blueberries
2 cups confectioners’ sugar ¼ cup fresh lemon juice 2 tablespoons unsalted butter, softened 1 tablespoon lemon zest
Preheat oven to 300°. Lightly grease a 10-inch tube pan with vegetable oil or butter. Sprinkle a light coating of cake flour over greased surface. Tap to remove any excess flour.
Using an electric mixer, beat butter at medium speed for 2 to 7 minutes or until creamy. Gradually add sugar, on medium speed, until fluffy and light in color. Add eggs, 1 at a time, beating just until the yolks disappear.
Add flour to creamed mixture, a little at a time, alternating with milk and ending with flour. Beat at low speed, just until blended, after each addition. Add extracts and blend for 1 minute. Fold in blueberries with a spatula.
Pour batter into tube pan. Bake at 300° for 1 hour and 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 to 15 minutes. Remove from pan and cool completely on a wire rack.
For the glaze: Beat confectioners’ sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half of the glaze over the cake; let cool. Pour remaining glaze over the cake.
*recipe by Lynn Wells via Our State magazine. Click here for the original recipe.
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