Blueberry Lemon Pound Cake
I’m back with a slight rendition of my Cream Cheese Pound Cake recipe!
Add Lemon and Blueberries!
I also used some of the remaining blueberries to make a whipped cream frosting. Yes, it came out AMAZING! *smile*
In addition to the regular ingredients, you will need:
– 1 ½ cups Blueberries
– 1 tablespoon flour
– zest of 1 lemon
– juice of 1 lemon
For the Blueberry Whipped Ream Frosting:
– ½ cup blueberries
– 1¼ cup of whipping cream
– ½ tablespoon cornstarch
– ¼ teaspoon lemon extract
In a bowl, rise the blueberries and discard any that are rotten.
Add lemon juice and zest to the blueberries and use the flour to coat the berries. This will keep them from floating to the bottom of the batter.
After you have mixed the cake, as instructed in the Cream Cheese Pound Cake, fold in the blueberries and lemon zest.
Bake as instructed.
While the cake is baking, make your Blueberry Whipped Cream.
In a food processor, puree the half cup of blueberries to make a puree. Set aside.
Using a stand mixer, with the whisk attachment, beat together the whipping cream extract, cornstarch and pureed blueberries. Whip on medium, then high until thick and fluffy.
Set aside in the refrigerator until the cake has cooled completely. Once the cake is cool, ice and Enjoy!
I hope this turns out as amazing for you as it did for me. If you are on Instagram, tag me @ImSimplyD & let me know how yours comes out.