I don’t remember fully appreciating the culinary combination that is lemon and blueberries when I was younger. Sure, I loved a good glass of lemonade, and I never turned down a blueberry muffin. But neither flavor was my favorite, and I certainly didn’t willingly pair the two together.
That’s all changed. Now, I actively seek out foods that marry the lovely sweet-tart flavor of berries and the refreshing citrus zest of lemons. And if that food is also topped with a rich glaze flecked with ribbons of lemon zest? Well, then I have to make a pan. Or two.
The original version of this recipe called for more sugar and butter than I felt was necessary. I’ve been known to bring the butter when the recipe really calls for it, but in this case, I felt certain that the whole thing could be lightened up without sacrificing moistness or flavor.
Don’t get me wrong; this recipe is in no way light and healthy. It’s just lighter and healthier than the original version.To make it that way, I took out a stick of butter and used Greek yogurt instead. I also reduced the sugar by a half cup.
The pound cake, on it’s own, is buttery and moist and studded with juicy blueberries. It can hold it’s own as a stand alone treat. But when adding a glaze is an option, I always choose it. Which is why these little guys were finished off with a glaze of powdering sugar, lemon zest and juice, vanilla, and milk. The glaze is just rich enough to stand out against the moist cake, but not so decadent as to overpower it. They play well together.
blueberry lemon pound cake
adapted from Chef-in-Training
for the pound cake
1/2 c. butter, softened
1 1/4 c. sugar
1/4 c. plain Greek yogurt
zest of 1/2 a lemon
1 teaspoon vanilla
3/4 c. buttermilk (I make this by adding 3/4 tablespoon to 3/4 c. milk)
2 1/2 c. flour
2 teaspoons baking powder
1 teaspoon salt
2 c. blueberries (I use frozen)
for the glaze
2 tablespoons lemon juice
zest of 1/2 a lemon
1 1/2 c. powdered sugar
1 tsp. vanilla
1 tablespoon milk
Preheat oven to 350 degrees. In a large bowl, combine the butter, sugar, Greek yogurt, and lemon zest. Beat for three minutes. Add eggs one at a time, beating about a minute after each. Add the vanilla and buttermilk and mix well.
Add the flour, baking powder, and salt, and mix just until everything is well incorporated. Fold the blueberries in and divide the batter between two greased 9 x 5 or 8 x 4 bread pans. Bake for 47-52 minutes, or until a toothpick inserted in the middle comes out clean.
Let pans cool on a cooling rack until they’re cool enough to handle. Remove pound cakes from pans and allow to finish cooling. Meanwhile, make the glaze by beating all ingredients together. When cakes have cooled completely, drizzle- or smother- with lemon glaze.
Enjoy one and share the other!
Who will you share your extra pound cake with?