Don’t let National Blueberry Month go by without indulging in this amazing Meyer Lemon Glazed Blueberry Pound Cake! Start with a pound cake mix studded with fresh blueberries for a pop of summer berry flavor, enhanced with sour cream for extra moistness, drenched in a Meyer lemon syrup and finished off with a Meyer lemon glaze and candied Meyer lemon slices that complements the berry flavor, and every bite will be a taste of heaven! Meyer lemons are sweeter and milder than standard lemons and have palate-pleasing light herbal flavor notes. They are a delightful addition to this delectable dessert!
Meyer Lemon Glazed Blueberry Poundcake
Cake:
1 box (16 oz.) pound cake mix
2 eggs
1/2 cup sour cream
1/4 cup butter, at room temperature
1/4 cup water
1 1/2 cups fresh blueberries, from 1 pint
Meyer Lemon Syrup:
1/2 cup granulated sugar
1/3 cup Meyer lemon juice
3 Meyer lemon slices
Glaze:
2 cups confectioners’ sugar
2-3 Tbs. water
1 tsp. Meyer lemon zest
1. Preheat oven to 350F. Coat 9″x 5″ loaf pan with cooking spray.
2. Cake: With mixer on medium speed combine cake mix, eggs, sour cream, butter and 1/4 cup water; beat until a thick batter forms, scraping sides of mixing bowl occasionally, about 2 minutes. Stir in blueberries.
3. Transfer batter to prepared loaf pan. Bake 1 hour 15 minutes or until toothpick comes out clean. Cool cake in pan 30 minutes. Transfer to wire rack, flat side down.
4. While cake is baking and/or cooling in pan, prepare Meyer Lemon Syrup: In small saucepot combine granulated sugar, lemon juice and lemon slices. Simmer over medium heat until mixture reduces to 1/3 cup and becomes a thick syrup, 25-30 minutes. Transfer lemon slices to wax paper.
5. Using wooden skewer, poke many holes in top of pound cake, as in photo. Brush syrup over top of warm cake. Cool completely.
6. Meyer Lemon Glaze: In small bowl combine confectioners’ sugar, and 2 Tbs. water. Add additional water, if necessary, 1 tsp. at a time, until thick glaze forms. Stir in lemon zest.
7. Drizzle glaze over top of cooled pound cake. Garnish with candied lemon slices.
Makes 8 servings.
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