Blueberry Lemon Pound Cake

Name: Blueberry Lemon Pound Cake
Ingredients: 3 cups flour; ½ teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 1 cup unsalted butter at room temperature; 3 cups sugar; 6 large eggs at room temperature; 1 teaspoon vanilla; zest of two lemons; 1 cup sour cream; 1 cup California Giant blueberries; zest of one lemon; 1 cup fresh squeezed lemon juice; ¼ cup water; ⅔ cup sugar; 2 lemons; 1 cup sugar; 2 tablespoons fresh squeezed lemon juice; ¾ cup water

Wake up to this delicious blueberry lemon pound cake!

INGREDIENTS

For the Cake:

3 cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter at room temperature
3 cups sugar
6 large eggs at room temperature
1 teaspoon vanilla
zest of two lemons
1 cup sour cream
1 cup California Giant blueberries

For the Lemon Glaze:

zest of one lemon
1 cup fresh squeezed lemon juice
¼ cup water
⅔ cup sugar

For the Candied Lemons:

2 lemons
1 cup sugar
2 tablespoons fresh squeezed lemon juice
¾ cup water

DIRECTIONS

For the Cake:
- - Preheat oven to 325 degrees. Butter and flour a Bundt pan.
- - Combine flour, baking powder, baking soda and salt. Set aside. Using a handheld electric mixer or stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time. Then add the vanilla and lemon zest. On low speed, add 1/3 of the flour mixture. Then add ½ cup sour cream. Add another 1/3 of the flour mixture. Add the remaining ½ cup of sour cream. Then add the remaining flour mixture. Finally, fold in the blueberries.
- - Spread the mixture evenly in the Bundt pan. Bake for about 1 hour and 15 minutes, or until a wood skewer comes out clean. Transfer to a wire rack and cool for ten minutes. Invert cake onto plate and drizzle cake with syrup.
For the Lemon Glaze:
- - Bring the zest, lemon juice, sugar and water to a boil over high heat.
- - Continue to cook and reduce, about 5 – 10 minutes, before mixture starts to brown. Cool slightly.
For the Candied Lemons:
- - Cut lemons into small slices, about 1/8”. Make sure to discard seeds.
- - In a large skillet over medium heat, stir together the sugar, lemon juice, and water. Stir until sugar dissolves. Add lemon slices and simmer, keeping slices in a single layer. Simmer for about 15 minutes, or until lemons are slightly translucent.
- - Using tongs lay slices on wax paper and cool completely. Decorate cake to your liking with the candied slices. Enjoy!

Blueberry Lemon Pound Cake

INGREDIENTS

For the Cake:

For the Lemon Glaze:

For the Candied Lemons:

DIRECTIONS

For the Cake:

For the Lemon Glaze:

For the Candied Lemons:

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Follow your berries to the farm.