Fresh Blueberry Poundcake with Lemon Glaze


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It shocked me to learn there are folks out there who do not like almond extract. It’s such a fond smell and taste to me–there’s something about the smell of it that makes me think of my mom. Perhaps it was the Spritz cookies she made every Christmas or the Flag cake she made for birthdays, but the smell of it always brings about nostalgic memories. So of course I’m all in when it comes to a cake that’s made with plenty of almond extract.

The batter for this cake has a strong almond smell but not a strong almond taste (in case you hate the smell but don’t mind the taste). The sweet blueberries and tangy lemon glaze balance everything out. This is the perfect dessert for the height of blueberry season and if you’re an almond extract and lemon lover.

Poundcake isn’t for everyone. It’s dense and buttery and can dry out if baked too long. My trick? Pull out of the oven when bits of cake stick to a toothpick when inserted instead of when the toothpick comes out clean. Also, I happen to like cake that’s dense. Bonus points if it’s both dense and buttery.

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ingredients.

  • 1 c. (2 sticks) butter
  • 3 c. sugar
  • 6 eggs, room temperature
  • 3 c. flour
  • ¼ tsp. baking powder
  • ¾ tsp. salt
  • 1 ½ c. sour cream
  • 1 tsp. vanilla extract
  • 2 tsp. almond extract
  • 1 pint of blueberries (rinsed, dried and tossed in flour)

directions.

  1.  Preheat your oven to 350 degrees. Grease and flour two 9-inch loaf pans or a bundt pan.
  2. In a large bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. In a separate bowl combine dry ingredients. Add alternately with sour cream to creamed ingredients. Stir in extracts, then blueberries.
  3. Pour evenly into prepared pans and bake in preheated oven 60 to 70 minutes for loaf pans; 70 to 90 minutes for a bundt pan. The cake is done when it springs back from your fingers. Cool 10 minutes, then remove from pans to a wire rack to cool completely. Dust with powdered sugar or top with a glaze.

To make the lemon glaze: in a small bowl melt one tablespoon of butter and add to ¼ cup freshly squeezed lemon juice. Sprinkle zest of half a lemon into the mixture, then add one to one and a half cups of powdered sugar. Whisk to remove the lumps.

Recipe rating: 

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