CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Blueberry Lemon Pound Cake

  • Overview
  • Ingredients
    13 items
  • Directions

The perfect Spring Tea-Time treat for friends and family!  This cake is quick and easy to bake – an absolute family favourite!!  Absolutely LOVE the tangy lemon drizzle.  The blueberries makes the cake slightly tart and light.  A must to bake…

CAKE

  • 370 g  cake flour
  • 5 ml    baking powder
  • 5 ml    bicarbonate of soda
  • 2,5 ml salt
  • 250 g  butter at room temperature
  • 250 g  light brown sugar OR castor sugar
  • 3          eggs
  • Zest of 2 lemons
  • 30 ml lemon juice
  • 250 ml buttermilk or plain yoghurt
  • 500ml fresh blueberries mixed with 30ml cake flour (dusted)

LEMON GLAZE

  • 300 ml icing sugar, sifted
  • 45 ml lemon juice
  • Zest of 1 small lemon (optional)

  • Preheat the oven to 170°C degrees and grease a 28 cm Bundt pan very well.
  • Sift together the flour, baking powder, bicarbonate of soda and salt.
  • In a separate bowl combine the butter and light brown sugar. Beat with an electric mixer until the mixture is fluffy and light.
  • Add the eggs, one at a time and beat very well after every addition
  • Add the lemon zest and lemon juice and stir to combine.
  • Add the sifted dry ingredients and the buttermilk to the egg mixture and mix gently to make the batter.  Fold in the blueberries and make sure they are spread evenly throughout the batter
  • Spoon the batter into the greased Bundt pan. Bake for ±50 minutes or until a skewer inserted comes out clean. Reduce the heat if the cake become/bakes too dark.
  • Cool the cake in the Bundt tin for 10 minutes then invert it onto a cooling rack.  Cool completely before icing it
  • TO MAKE THE LEMON GLAZE:  Whisk together the icing sugar and lemon juice and add just enough  lemon juice to have a drizzling consistency.
  • Drizzle the glaze all over the top of the completely cooled cake.  The glaze must also run down the sides of the cake.  Add some blueberries for garnishing