Lemon Blueberry Pound Cake with Lemon Glaze

The other day I tweaked the recipe for my favorite pound cake to include lemon and blueberries.  It was so, so good.  I was afraid to add lemon juice directly to the batter because I was afraid the acid would screw up the chemistry of the cake.  The zest and extract give the cake a subtle lemon flavor and the juice in the glaze makes it about perfect in my book.
2 cups unsalted butter, softened

(Do not even THINK about using margarine here.  I cannot be responsible for the results if you do!)

3 cups white sugar

6 eggs

Grated zest of 2 lemons

1/2-3/4 teaspoon lemon extract

1 teaspoon vanilla extract

3 cups all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

2 cups blueberries, fresh or frozen

Lemon Glaze:

2 cups powdered sugar, sifted

3 1/2 Tablespoons fresh lemon juice

1. Preheat oven to 350.  Grease and flour a 10 inch Bundt pan or 9 inch tube pan.
2. In a large bowl, cream together the butter and white sugar until smooth.  I really take a long time at this stage.  Just let the mixer go for a while.  You’ll be glad you did.
3. Beat in the eggs one at a time, mixing well after each then stir in the lemon zest, lemon extract and vanilla. 
4. Combine the flour baking soda,  and salt.  Mix into the batter just until smooth.  Stir in sour cream and then fold in the blueberries
5. Spoon batter into the prepared pan, and spread evenly.
6. Bake for 1 hour and 20 minutes or until the cake starts to pull away from the sides and toothpick comes out clean.  Cool in pan for at least 10 minutes before inverting onto cooling rack.
7. When cool, combine powdered sugar and lemon juice to make a glaze.  
8. Set cake on cooling rack over a large plate.  Slowly spoon glaze over cake.  Excess will drip onto the plate.  
9. Pour excess glaze back into bowl and repeat until you don’t have enough to scrape back into the bowl.

Comments

[Cathy]

I tried making this cake and it was a mess. I put it in a 10inch bundt pan. It ran over all in my oven and started browning in about 20 min. Needless to say it was a disaster.

[Mindee]

Oh I am so sorry to hear that. I've made this cake dozens of times and haven't had that issue, but baking is a funny thing. There are just so many variables - hard to say what might have happened. I know how disappointing it can be though to be expecting a yummy treat and end up with a burned disaster. I'ms sorry you had that experience with this recipe.