Emily spent the night at the neighbors house this weekend and I wanted to make something to thank them for having her over. I had a couple lemons and big bag of frozen blueberries and thought a pound cake would be perfect!
Joy the Baker had a couple of recipes for some great pound cakes, but none that had all the elements I wanted to incorporate. So, I took the basic recipe for her lemon pound cake and added my touch to it and created this deliciousness!!
Lemon Blueberry Poppy Seed Pound Cake
adapted from Joy the Baker
1 8oz package cream cheese, softened
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
The zest of one large lemon (about 1 tablespoon)
1 1/2 teaspoon vanilla extract
The juice of one large lemon (about 2 tablespoons)
4 eggs, room temperature
2 cups all purpose flour, sifted
1 1/2 teaspoons baking powder
1 1/2 tablespoons poppy seeds
1 heaping cup frozen blueberriesPreheat oven to 325 degrees.
Sift together flour and baking powder, set aside.
Cream butter and cream cheese in an electric mixer.
In the mean time, using a spatula work the lemon zest into the granulated sugar by pressing the sugar and the zest together. This process should take about five minutes, and the sugar will become very fragrant. Add the sugar to the butter mixture and continue creaming.
Add the lemon and vanilla extract.
Add eggs one at a time, beating for about one minute each. Scrape down the bowl after each addition.
Slowly add the sifted flour and baking powder. Don’t over mix in the electric mixer. Bring the ingredients together with a spatula.
Fold in the poppy seeds and the blueberries with a spatula until just incorporated.
Pour into a greased and floured pan and bake for 70-85 minutes, or until tooth pick inserted into the cake comes out clean.
Let cool in the pan for at least 30 minutes before transferring to wire rack to cool completely.
Basic Vanilla Glaze
1 cup powdered sugar
2-3 tablespoons milk
1 tsp vanillaMix together the 2 tbsp of milk and vanilla. Add that mixture to powdered sugar in a small bowl.
Mix with a spatula until smooth.
Add remaining milk (or more) until you get the consistency you want.
Drizzle over the top of the cooled pound cake.
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