Had a bunch of blueberries in my fridge that I didn't want to go to waste so I decided to add them to a lemon pound cake. Lemons and blueberries are always a great flavor combination. Used a butter pound cake recipe from Rose Levy Beranbaum's fantastic book The Cake Bible.Followed Rose's recipe and added finely grated lemon zest and blueberries just at the end. I tossed the berries lightly in some flour before adding them to the batter so that they didn't sink to the bottom, but as you can see, it didn't really help. The blueberries were much heavier than the cake batter.
The glaze is really simple; freshly squeezed lemon juice whisked with powdered sugar until it has a consistency similar to condensed milk.
The glaze is really simple; freshly squeezed lemon juice whisked with powdered sugar until it has a consistency similar to condensed milk.
