Do you guys remember watching Arthur, as kids? It was the greatest show of all time! Back in the days, my brother and I used to watch Arthur pretty much every single day, to a point where I can still sing the song. There was an episode where Arthur and D.W. (his little sister, for those of you who spent your childhood under a rock), wanted to bake a birthday cake for Grandma Thora. Of course, the two of them chose the most complicated cake in the recipe book, and they also decided that the middle of the night was the most ideal baking time.
As would be expected, they messed up the cake, and also set off the smoke alarm, if I remember correctly. After all of these shenanigans, Mr. Read (their Dad) woke up, and baked a simple pound cake instead. The point of this story is that pound cakes are the easiest type of cake to bake, and require the smallest amount of effort for a very high taste payoff! So, as I was tight for time, I wanted to make a simple yet delicious cake, and chose this Lemon Blueberry Poundcake.
As you can probably tell, I took those photos on my phone, and for that I apologize! The real camera’s battery ran out, and these are the consequences of bad planning. Back to the pound cake! The recipe includes two of our favourite things to bake with: blueberries and lemon. The lemon flavour is just fantastic, and the blueberries add a stunning colour to the loaf. I didn’t add the glaze that is included in the original recipe, but it was wonderfully sweet and moist without it. I’ve made it in past with half whole wheat flour and half white, but to be honest, it tastes best with white all purpose flour.
The first time I made this, my discerning brother said that this was the greatest thing I had ever baked, so it must be fabulous!
Thanks for coming by and have super duper weekend!
Lemon Blueberry Poundcake
Globe and Mail Newspaper
Makes: 2 Loaves
3 cups all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
zest from two lemons
1 cup unsalted butter at room temperature
3 cups white sugar
2 teaspoons vanilla extract
4 tablespoons lemon juice
1 cup buttermilk (1 cup milk + 1 tbsp lemon juice)
2 cups blueberries (frozen or fresh)
4 tablespoons lemon juice
3 tablespoons buttermilk
2 ¼ to 2 ½ cups icing sugar
Preheat the oven to 325F. Grease and flour two 9×5 loaf pans.
Sift together the flour, baking soda and salt. Stir in the lemon zest. Set aside.
In the bowl of your mixer, cream the butter on medium high, then scrape down the bowl with a spatula. Add the sugar a ½ cup at a time, and cream until fully incorporated. Add the eggs, one by one, making sure that they are fully mixed in before adding the next. Once all the eggs are incorporated, turn up the speed on your mixer and beat until fluffy (about 10 seconds). Return to medium speed and beat in the lemon juice and vanilla extract. Turn the mixer back up for a few seconds to fluff it up again.
With the mixer on low speed, or with a large spoon, stir in ⅓ of the flour mixture, followed by ½ cup of the buttermilk. Then stir in another ⅓ of the flour mixture and the remaining ½ cup of buttermilk. Add the final ⅓ of flour and gently mix until just incorporated. Fold in the blueberries.
Split the batter between two greased loaf pans. Place in the preheated oven and bake for 85 to 95 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes before turning it out on to a wire rack. Drizzle liberally with the glaze while still warm. Let cool before slicing. Makes two 9×5 loaves.
Mix the lemon juice and buttermilk together. Gradually whisk in icing sugar until the glaze is sweetened to your liking (it should be a little bit tangy to compliment the sweet cake).