Lemon Blueberry Pound Cake

This post is adapted from Sally’s Baking Addiction. I started with Sally’s iced lemon pound cake. I added a half cup of fresh blueberries in the batter and my leftover mascarpone icing from the weekend’s birthday cake, and it was total heaven. Add a pretty new Nordicware Wildflower Loaf Pan, and the product is Pretty and Delicious!

Tools:

• Stand Mixer or Hand Mixer, I use an “Aqua Sky” Blue Pro 600™ Series 6 Quart Bowl-Lift Stand Mixer
• Measure-All Cup
• Adjustable Measuring Spoons
• Classic Scraper, or Rubber Spatula
• Whisk
• Small Batter Bowl
• Easy Read Measuring Colander
• Nordicware (R) Wildflower Loaf Pan, linked up for you.
• Citrus Zester or Micrograter
• Cooling Rack

Ingredients:

• 1 and 1/2 cups (187g) all-purpose flour 
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (230g; 2 sticks) room temperature unsalted butter
• 1 cup (200g) granulated sugar
• 3 large eggs, at room temperature
• 1/4 cup (60g) sour cream, at room temperature
• 3 Tablespoons (45ml) freshly squeezed lemon juice (about 1 lemon)
• 1 teaspoon pure vanilla extract
• 1 cup Fresh Blueberries, picked for stems
• 8 oz mascarpone, room temp
• 1/2 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp lemon extract
• Zest of 2 Large Lemons

Instructions:

1. For the cake: Prepare loaf pan with room temperature butter, coating every crevice of this pretty loaf pan. Coat with about 2 TBSP of “extra” flour.
2. Whisk flour, baking powder, and salt in the Small Batter Bowl, and set aside.
3. Cream butter and sugar in Stand Mixer fit with the paddle attachment.
4. Add eggs one at a time; then add sour cream, lemon juice and vanilla, and mix well, scraping down sides as needed with the Classic Scraper.
5. Fold in blueberries, and bake at 350 deg about 45-50 min until inserted cake tester comes out clean.
6. For the icing: Combine the mascarpone and cream with a rubber spatula in a small mixing bowl. Then add powdered sugar, extract, and lemon zest, and stir until smooth.
7. Take the cake out of the oven when the cake tester comes out clean and allow to cool for about ten minutes. Then, turn the cake over on a parchment lined cooling rack.
8. Drizzle the icing on a slightly warm cake so that it coats the pretty design of the cake. Allow to cool completely to set the icing.

Did you make this recipe? Tag me @jennskitchenblog on Instagram or @JWRKitchen on Facebook. I hope you enjoy making (and tasting) this pretty cake. #jennskitchenblog #jwrkitchen #fatdaddysfood #eatlessmovemoreprayalot

Happy Baking!

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