Lemon Blueberry Pound Cake

There's just something about lemons and blueberries! They go so well together when the little tartness of the lemons mix with the sweet blueberries; it's like a match made in heaven.

During blueberry season, I always buy up some of the freshest blueberries I can find at the farmers market. Sweet, delicious, burst in your mouth blueberries. I like to flash freeze some and place them in food saver bags for use throughout the year.

There are so many things you can make with blueberries; top them on pancakes or waffles, bake them in muffins, make your own blueberry pie filling, top them on cheesecake, make blueberry turnovers, no bake blueberry cheesecake parfaits, blueberry coffee cake, cobbler, and even blueberry balsamic barbecue sauce. So many choices!

This is a wonderful spring and summer cake, but I chose to make it on a dreary rainy day in January. Oh my goodness, talk about lifting your spirits and bringing some sunshine in on an otherwise yucky day, it was fantastic.

Just the right amount of sweetness, with a little hint of tartness from the lemon, this is one delicious cake to serve as a dessert, or even enjoy a slice with coffee for breakfast!

RECIPE
Ingredients
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla
3 cups flour, divided
1 tsp salt
1 tsp baking powder
2 cups blueberries, fresh or frozen and thawed
1 tbsp lemon zest
Lemon Glaze
3 tbls fresh lemon juice
1 cup of powdered sugar

Method
Preheat oven to 325 degrees and grease, or spray with baking spray, a 10-inch Bundt pan

Cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well between each, and mix in vanilla extract.

In a medium mixing bowl, whisk 2 cups of flour, salt and baking powder, and add the flour to the butter and sugar mixture. In a small bowl add the blueberries, lemon zest, and 1 cup flour stirring well to coat the blueberries; add to batter and stir or mix in well. Batter will be very thick.

Spoon batter into the prepared Bundt pan and bake for one (1) hour and 15 min or until a toothpick inserted into the cake comes out clean. Allow to cool in the pan on a wire rack 5-10 minutes; remove cake and place on a cake plate or cake storage container.

Lemon Glaze
Whisk the powdered sugar and lemon juice together until smooth, and pour over and around the top of the cake allowing it to drip down the sides.

Also seen on Meal Plan Monday

Also seen on Weekend Potluck

Original recipe adapted from Real Housemoms

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Blueberry Maple Pecan Conserve

This is probably one of the best conserves I've ever made. The blueberries with the maple syrup is just so darn delicious.

Serve this with baked brie for a nice addition to a cheese platter, or top on vanilla ice-cream or spoon over pancakes and waffles.

Blueberry Dump Cake

I love dump cakes because you literally just dump all the ingredients into a baking dish. How easy is that?

I make my own "cake mix" because it's so simple to do, and I don't buy cake mix from the store because I want to control the ingredients. And it's simple ... so simple ... using everyday pantry ingredients.

RECIPE

Ingredients
2 jars homemade blueberry pie filling
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
3 1/2 tsp baking powder
1 tsp salt
2 sticks butter, cut into 8 slices

Method
Preheat oven to 350 degrees. Spray a 13 x 9-inch baking dish with baking spray. Dump 2 jars of blueberry pie filling in baking dish and spread to cover bottom.

Whisk flour, sugar, baking powder and salt in a mixing bowl. Dump over top of blueberry pie filling, spreading carefully to cover.

Dot top with 2 sticks of butter, cut into 16 slices, distributing evenly all over the top.

Bake 45 minutes or until bubbly and top is browned.

Variations:
Cherry Pie Filling
Apple Pie Filling

Cooks note - recipe is easily divided to make 9 x 9-inch pan.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.