Lemon Blueberry Pound Cake with Tart Lemon Glaze

I have never been a huge pound cake person. Maybe that's because I always thought they were dry. Or a little boring. I'm really not sure. I used to much prefer something light, like an angel food cake. But after my taste buds got ahold of this amazing cake, I am forever converted!

Lemon Blueberry Pound Cake with Tart Lemon Glaze

See, my Mom IS a pound cake person. And a lemon lover. She's a little pound cake lemon lover. And when I saw this recipe a few weeks ago, I sent it over to her, because it "looked like her." 

Hmmm, I wonder what kind of recipe person I "look like." Yeah, let's play that game. 

If you were going to send me a recipe that you think "looks like me," what would it be? Lucky for me, Reece's Puff cereal already comes in a lovely bright orange box, thank you very much! 

Anyway, she made it when I was in Florida a few weeks ago for my uncle's birthday, and it. was. awesome. Yes, I made her be the guinea pig. Sorry momma.

With the butter and buttermilk in this recipe, believe me, it is impossible for it to be dry! It is an unbelievably moist, flavorful, summery cake, and it is pretty enough for a special occasion. Even though this recipe reminds me of something that would be made on Mother's Day or the 4th of July, I made it over the weekend for Father's Day for my husband and my dad. Turns out boys like lemon blueberry pound cake too.

Recipe adapted from browneyedbaker

Lemon Blueberry Pound Cake with Tart Lemon Glaze
   For the Cake:
2 1/2 C all purpose flour
2 tsp baking powder
1/2 tsp salt
2 sticks of unsalted, room temperature butter
1 3/4 C sugar
Zest of 1 lemon
3 eggs, room temperature
1 tsp vanilla extract
1 T fresh lemon juice
3/4 C buttermilk
3 C fresh blueberries

  For the Glaze:
1 1/2 C powdered sugar
1 T milk {I use vanilla almond milk}
2 T fresh lemon juice
Zest of 1 lemon

For the Cake: Preheat oven to 350º. Spray a Bundt pan with floured baking spray and set aside. In a medium bowl, mix flour, baking powder and salt together and set aside.
In the large bowl of an electric mixer, combine the butter, sugar and lemon zest. Cream together for 3 to 5 minutes. Scrape down the sides of the mixer. Add in 1 egg at a time, and mix for an additional minute after each egg. Turn mixer down to low and add the lemon juice and vanilla extract and mix just to combine. Alternate adding a little bit of the dry ingredients and the buttermilk to the butter mixture. Remove bowl from mixer and fold in blueberries with spatula. Transfer batter to prepared Bundt pan, and smooth out the top with spatula. Bake for 55-60 minutes, until toothpick comes out clean.

Let cake cool on wire rack for 5 minutes, then turn out onto a serving platter to cool completely. Once cake has cooled, top with glaze.

For the Glaze: 
In a medium bowl, whisk together the powdered sugar, milk and lemon juice. Whisk in lemon zest. Glaze will be thick. Add additional tsp of milk at a time to thin glaze if desired. Drizzle glaze over cake. Serve.

You have my permission to face plant that! You know you want to.

I really love the tart lemon glaze, and that fact that you can see the grated lemon peel in the glaze. Drool.

By the way, I had to sneak this picture in here. If you've ever wondered what it's like to try and photograph food with an 18 month old around, it looks a little something like this....

"Wait, Tinsley. No touch. Thank you for my peanut butter crackers honey. Oh, Yuuuuummmmmmmmy. Thaaaaaank you! Ok, can you go share with Daddy? Mommy needs to take oooooone more picture. There. All done."