Blueberry Lemon Pound Cake
For the best results, use only fresh, firm berries. You will tell the difference if you use frozen berries,“ says Jody. “Lightly coat them in flour, and then gently fold them into the batter. Stop as soon as they are distributed evenly throughout. Don’t over mix.”
  • 3 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 4 eggs, separated
  • ½ cup butter, softened
  • ½ cup vegetable shortening
  • 2 cups sugar
  • ⅔ cup milk
  • Grated zest of one fresh lemon
  • 2 cups fresh blueberries
  • 1-2 Tbsp flour for dusting berries
  • Glaze:
  • 1 ½ cups confectioners sugar
  • Grated zest of one lemon
  • Juice of one lemon
  • 1-2 tsp hot water
  1. Grease and flour pan. Preheat over to 350.
  2. Sift the flour with the baking powder and salt and set aside.
  3. Beat the egg whites until stiff but not dry, and set aside.
  4. Cream the butter and the shortening with sugar until very light and fluffy.
  5. Add the egg yolks, one at a time to the batter being sure each is mixed in.
  6. Add the flour mixture to the batter alternating with the milk. Begin and end with flour.
  7. Stir in the grated lemon zest.
  8. Fold in the stiffly beaten egg white .
  9. Dust the blueberries with flour and fold into the batter.
  10. Spoon the batter into the prepared pan and bake in the center of the oven for 1 hour 10 minutes or until cake springs back if lightly pressed in the center.
  11. Cool cake in pan on a wire rack for 10 minutes, then gently loosen and flip cake onto serving dish. Cool thoroughly before adding either the glaze or dusting with powdered sugar.
  12. Glaze: Sift confectioners sugar in a small mixing bowl. Add the lemon zest and the lemon juice. Stir in the hot water one teaspoon at a time, until glaze is smooth, creamy and good consistency for drizzling consistency.
Recipe by Fayette Woman at