RECIPE: Lemon Blueberry Pound Cake

I think I am officially back.  I know I keep saying that and then disappear for months at a time, but this time I really mean it! My life was turned upside down, but is now back together.  Life is good.

This pound cake is one of my favorites.  The recipe is easily adjusted to accommodate almost any flavoring you choose.  I like the lemon blueberry combination, it is one of my best sellers at a local coffee shop.  The cake comes together easily, but it is extremely important all ingredients be at room temperature.  When creaming the butter and sugar beat the mixture until very very fluffy, I usually use a timer and set it to five minutes.  Once the flour is added, take the bowl out of the mixer stand and fold.  After the flour comes in contact with liquids, the gluten starts to form a chemical reaction and if stirred too much the cake will have a tough texture and uneven grain.

LEMON BLUEBERRY POUND CAKE WITH LEMON ICING

1/2 pound unsalted butter at room temperature
2 cups granulated sugar
zest of one lemon (about 1 tablespoon)
3 eggs at room temperature
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk at room temperature
1 teaspoon vanilla extract
1 pint fresh blueberries
juice of one lemon
1 1/2 cups powdered sugar

12 cup bundt pan, buttered and floured.
preheat oven to 350

1. In bowl of an electric mixer, combine butter and sugar.  Beat until light and fluffy, about 5 minutes.  Add lemon zest.  Add eggs one at a time, scraping bowl between additions.  Making sure each egg is incorporated before adding the next.  Add vanilla extract and mix until incorporated.

2. Sift flour, baking powder, and salt onto a pice of parchment paper.  Add flour  to butter mixture alternatively with milk, beginning and ending with flour.  Remove bowl from mixer.

3. Fold in blueberries with a spatula.  Scrape batter into bundt pan and smooth top.

4. Bake 45-50 minutes at 350 degrees or until toothpick inserted in center comes out clean.Cake should be golden brown.  Cool in pan 15 minutes, then invert onto serving platter.

5. Mix powdered sugar with juice of one lemon until a thick paste is formed.  Spread on cake while still warm.

RECIPE: Southern Caramel Cake Icing

 Finally- Caramel cake conquered!  My last post,  yielded a couple of recipes- Thank you!  Today I set out to make the cake, I made the icing substituting cream for the half and half.  Half and half... not so fond of it- I much prefer heavy whipping cream, sorry I love fat.  Proportions were perfect though, I stirred the sugar and cream mixture to 238 degrees- soft ball stage.  The icing thickened up perfectly during cooling, it is a little time consuming- an hour's worth of stirring over the stove.  But, I will say- worth every single stroke, I licked the spoon and pot clean (yes, I know I have a problem).  The icing is perfect- the true test will come when I try to make this mid-summer in 100% humidity, but for now I'm happy and I'll worry about that in June.

Caramel Icing

3 cups light brown sugar, packed

1 cup plus 2 tablespoons heavy whipping cream

4 Tablespoons unsalted butter

1 teaspoon vanilla extract

In a heavy pot combine sugar and cream and cook over low heat while stirring occasionally until mixture reaches soft ball stage- 238 degrees. (about 30 minutes)

Remove from heat, add butter and vanilla and stir an additional 20-30 minutes or until thick enough to spread on cake.  I used my favorite 2 layer yellow cake, baked it in 8" pans and had just enough icing to cover and fill the cake.  

Store cake covered at room temperature.

I'll post a photo soon-