BLUEBERRY BREAD PUDDING RECIPE

This lemon-flavored blueberry pound cake is buttery and full of blueberries. Add a sweet-tart lemon icing to this lemon blueberry pound cake. Try this simple lemon blueberry loaf for breakfast, brunch, or dessert.  

-2 cups (240 g) all purpose flour -½ tsp salt -¼ teaspoon baking soda -1 cup (200 g) granulated sugar -2 lemons, zested -1 cup (226 g) unsalted butter, -3 large eggs (US), -1 tsp (5 ml) vanilla extract -½ cup (120 g) sour cream,

INGREDIENTS

-1 cup (190 g) blueberries tossed in -1 tablespoon (8 g) flour -1½ cups (180 g) powdered sugar -1 tbsp (15 ml) lemon juice -1 - 2 tbsp (15 - 30 ml) milk 1 tsp (5 ml) vanilla extract

Heat oven to 350 F (170 C). Leave two sides of an 8.5 x 4.5 or 9 x 5 loaf pan with parchment paper overhang.

INSTRUCTIONS

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1

Mix flour, baking soda, and salt in a large bowl.  Mix sugar and lemon zest in a stand mixer basin with paddle attachment until fully mixed and moist sand-like.

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2

Add butter and lemon sugar and beat until creamy. It takes 2-3 minutes at medium pace.  Eggs and vanilla extract should be added one at a time, beating until just mixed. Blend well. 

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3

Mix the dry ingredients into the wet mixture alternating with the Sour Cream until barely mixed by hand or on the lowest speed. Scoop lemon blueberry cake batter evenly into the loaf pan.  

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4

A toothpick put into the center of the moist blueberry pound cake should come out with a few moist crumbs after 45–70 minutes, depending on pan size.

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5

Cool the cake in the loaf pan for 15 minutes. Lift the loaf cake from the pan with the parchment sling. Cool thoroughly before adding lemon icing.

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6

Mix powdered sugar, lemon juice, milk, and vanilla essence in a bowl. Cover the chilled blueberry lemon pound cake with glaze. Slice and enjoy after the glaze sets in 30–45 minutes.

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7

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BLUEBERRY BREAD PUDDING RECIPE