Dessert Recipes

Lemon Blueberry Pound Cake with Brown Butter Icing

As summer rapidly approaches, I get the urge to go blueberry picking. This fruity expedition was a summer staple growing up in my small Massachusetts hometown. My mom and I would charge into the rows of blueberries armed with tupperware containers and scouring for the perfect bunch to pick from. We would emerge a few hours later slightly sunburned, stuffed with blueberries, and feeling highly successful. Usually, with over seven pounds of total berries, we would use half for baking and freeze the rest.

Now that I’m a bit older, I’m usually not around for the annual pick. Luckily, my mom visited me at my apartment recently and brought up a bursting bag of frozen berries and a gorgeous loaf pan. I was so anxious to use my new presents and was definitely craving blueberries. I pulled up an old berry cake recipe and added a few twists. The result is this scrumptious Blueberry Cake. Enjoy!

Lemon Blueberry Pound Cake

2 sticks unsalted butter, softened
1 cup sugar
2 teaspoons vanilla extract
1 lemon, juiced and zested
5 large eggs
2 cups cake flour
2 cups blueberries, washed and dried

Ingredients for Blueberry Cake

Place the butter, sugar, lemon juice, and zest in mixer and beat on medium speed with the until light and fluffy. Add in vanilla and eggs in small additions and mix until smooth. On low speed, mix in one-third increments of the flour, beating until smooth after each addition. Scrape bowl with a spatula and beat in the last of the flour. Use the rubber spatula to fold in blueberries. Pour into a 9×13 greased loaf pan.

Unbaked Blueberry Loaf

Bake for about 45 minutes at 350 degrees, or until the cake is well risen and a toothpick removes clean. Cool the cake in the pan for a few minutes, then unmold it onto a rack.

Brown Butter Icing

8 tablespoons unsalted butter
1 cup confectioner’s sugar
1 teaspoon vanilla extract
1 tablespoons milk

Heat butter in small sauce pan and keep on low heat until a nutty aroma and light brown color occurs. Do not stir the butter, as this will cause it to foam over or splatter aggressively.

Brown Butter
Let butter cool. When butter is cooled but soft, add the remaining ingredients and pour over blueberry cake.

Lemon Blueberry Pound Cake with Brown Butter Icing

Summer is such a perfect time to make memories with food. Do you have any summer activities that you’re really looking forward to this year? What about a recipe you’re excited to make?

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