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This rich, dense pound cake is made even more so with the addition of fresh blueberries and a glaze of powdered sugar and apple juice. For a more assertive apple flavor, use cider instead of juice.
Coating the blueberries with flour before adding them to the batter helps keep them centered in the cake, rather than settling to the bottom.
Glazed blueberry pound cake
Start to finish: 2-1/2 hours (20 minutes active)
Servings: Eight to 10
1-3/4 cups all-purpose flour, plus 2 tablespoons
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup butter
1 cup sugar
3 eggs
1/2 teaspoon lemon juice
1/2 cup apple juice, plus 2 tablespoons
1-1/2 cups blueberries
2/3 cup powdered sugar
Heat the oven to 350 degrees. Coat a loaf pan with baking or cooking spray.
In a medium bowl, whisk together the 1-3/4 cups flour, baking powder, salt and cinnamon. Set aside.
In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. One at a time with the mixer on low, add the eggs, and mix well. Add the lemon juice and 1/2 cup of apple juice, then mix well.
Add the dry ingredients, and mix on low until just mixed.
Place the blueberries in a medium bowl, and dust with the remaining 2 tablespoons of flour, tossing to coat them evenly. Add the berries to the batter, discarding any excess flour that does not adhere to the berries.
Use a rubber spatula to gently fold the berries into the batter. Transfer the batter to the prepared loaf pan. Bake 50 to 60 minutes, or until a toothpick inserted at the center of the loaf comes out dry.
Cool the pound cake in the pan for 15 minutes, then remove it and cool on a rack for one hour.
When ready to serve, cut the pound cake into thick slices, and arrange on a platter. In a small bowl, whisk together the powdered sugar and remaining 2 tablespoons of apple juice. Drizzle the glaze over the slices.