Lemon Blueberry Poppyseed Poundcake
Rated 5.0 stars by 1 users
Category
Desserts
Servings
1 loaf
Prep Time
20 minutes
Cook Time
75 minutes
I have been into loaves lately. I love a great quick bread and this recipe definitely does not disappoint. It has both a Streusel and an Icing which makes it extra decadent yet light and bright at the same time. What a delicious Oxymoron we have here! It tastes fresh and bright and like springtime is having a nice party, or rather afternoon tea. I adore the bright lemon flavor that cuts through the dense buttery poundcake. This recipe uses Lemon zest, Lemon Juice and Lemon Extract in the cake and in the icing, so there is no doubt that the lemon has shown up. The Blueberries also seem to lighten this up a bit and make it seem ultra fresh. I added poppyseeds and the streusel because I believe that almost everything is better with streusel, and it didn’t feel like a party until the poppyseeds arrived. Welcome to the last Lemon Blueberry Poundcake Recipe you will ever search for. Enjoy!
** Chef’s note: Because this is long baking and a dense pound cake, I recommend baking this on top of 2 baking sheets. This is a great trick if you are worried about the bottom of something getting too dark, overbaked or dried out. Air gets trapped or sandwiched between the 2 baking sheets and creates a buffer between the bottom of your loaf pan and the heat in the oven. This prevents overbaking and creating a heavy or dark foot.
Ingredients
- 1 ½ C AP Flour
- 1 ½ tsp Baking Powder
-
1/2 tsp Kosher Salt
- 2 sticks Butter, softened
- 1 C Granulated Sugar
- 3 Lg Eggs
- ¼ C Sour Cream
- 1 Lemon Zested and juiced
- 1 Tbsp Poppy Seeds
- 2 tsp Lemon Extract
- 1 c Blueberries (fresh)
- ½ C AP Flour
- 4 T Butter, melted and slightly cool
- 1 T Granulated Sugar
- 1 C Powdered Sugar
- 1 tsp lemon extract
- Zest and juice of 1 lemon
- *additional water as needed to reach glaze consistency
Cake
Streusel
Icing
Directions
Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
In the bowl of a stand mixer using the paddle attachment, cream the butter and the sugar for 2 minutes, scraping down as needed.
Add the eggs one at at time and mix well to combine, then add the sour cream, lemon juice, lemon zest, and vanilla extract and beat on medium speed until combined. The mixture may look curdled but this is normal and the batter will come together when you add the dry ingredients in the next step.
With the mixer running on low speed, slowly add the dry ingredients just until combined. Remove from the mixer and fold in the blueberries and the poppyseeds by hand with a spatula.
Spoon/spread the batter into prepared loaf pan and bake for 45-60 minutes. Tent the cake with aluminum foil halfway through baking to prevent the top from over-browning. Pound cakes are dense and take awhile to bake in the oven. Baking times vary, so keep an eye on yours and don’t be alarmed if yours is taking longer. The cake is done when a toothpick inserted in the center comes out *mostly* clean. A couple moist crumbs are OK. The internal temperature of the middle of the loaf should be 195 – 200 degrees.
Remove the cake from the oven and place on a wire rack. Allow cake to cool in the pan on the wire rack for 1 hour. Drizzle with the icing once you have depanned. Enjoy!
** To make the icing: Whisk all of the icing ingredients together and pour over cake
