Lemon-Rum Blueberry Pound Cake
Ingredients:
For the Cake
½ C. Whole Milk
1 Tbsp. Grated Lemon Zest, packed (see note)
2 Tbsp. Fresh Lemon Juice
2 C. + 1 tsp. All-Purpose Flour, spooned into measuring cup and leveled-off with a knife
¼ tsp. Baking Soda
¼ tsp. Salt
1 C. Frozen Blueberries
1 stick (½ cup) Unsalted Butter, softened
1¼ C. Granulated Sugar
3 Tbsp. Dark Rum
2 Large Eggs
For the Glaze
¾ C. Confectioners’ Sugar
¼ tsp. Lemon Zest, packed*
1½ Tbsp. Fresh Lemon Juice
1 Tbsp. Dark Rum
Directions:
Place an oven rack in the middle position then preheat oven to 350°F.
Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes. Mixture will start to curdle. While this is resting, in a medium size bowl, whisk together the 2 cups flour, baking soda, and salt. Set aside.
In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set aside.
In an electric mixer bowl, fitted with the paddle attachment (or beaters), cream the butter, sugar, and rum on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl, then beat in each egg one at a time, beating well after each one. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Repeat this same process two more times, scraping the bowl as necessary. Using a spatula, fold in the blueberries until evenly combined. Then transfer the batter into the loaf pan and smooth the top.
Bake for one hour or until the cake is golden brown and a tester comes out clean. Allow the cake to cool in the pan for about 10 minutes, then turn out onto a rack to cool completely. When the cake has cooled completely, transfer it to a serving platter.
Directions For The Glaze
In a small bowl, mix together the confectioners’ sugar, lemon zest, lemon juice, and dark rum. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (like the consistency of honey). Spoon the glaze over the top of the cake, allowing it to drip down the sides. Let the glaze set for about 15 minutes before serving. Serves 8 to 10.
*Note: You will need 2 large lemons for this recipe and be sure to zest them before you juice them!
