I was privileged to be assigned Kim's wonderful blog, Liv Life. This is a lady who lives life to the fullest through her family, cooking, photography, and travel! She says that the inspiration for her blog came from her daughter, Liv, who finds joy in everything that she does. It was not an easy task to narrow down which recipe I wanted to prepare, but I did it.
After reading the post that Kim is most proud of...well, I just had to make the Blueberry Lemon Pound Cake. I mean if the page in the cookbook is described as "well worn and somewhat splattered" and it is a guest post for somebody and the picture makes your mouth water....you know it has got to be good!
Kim's cake was a hit at our house. Not only was it beautiful and delicious, but Mr. T raved about the flavor!
Sadly, my cake wasn't beautiful. Today was the day that the cake would not release from the bundt pan. (I promise that I am very close to dumping the bundt pan!) I did gently try to put it back together again....but it is just not the same as a cake that releases nicely and does not look like it lived through an earthquake.
Blueberry Lemon Pound Cake
Preheat oven to 350°
1 3/4 cups granulated sugar
- 1/2 cup butter, softened
- 1/2 (8-ounce) block 1/3-less-fat cream cheese, softened
- 3 large eggs
- Zest of 1 lemon (about 1 Tbsp)
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour, divided
- 2 cups fresh or frozen blueberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (8-ounce) carton lemon low-fat yogurt
- Grease the pan with cooking spray and then lightly with flour.
- 1/2 cup powdered sugar
- 4 teaspoons lemon juice
- Beat first 3 ingredients in a mixer at medium speed until well-blended (about 5 minutes). Add eggs , one at a time, beating well after each addition. Beat in the lemon zest, lemon juice and vanilla.
- In a small bowl, measure the 3 cups of flour. Remove 2 Tbsp and sprinkle over the blueberries, gently stirring and tossing to coat.
- Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
- Fold in blueberry mixture. Pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. (Check the cake after one hour.)
- Cool cake in pan 10 minutes; remove from pan. Let cake cool completely.
- Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.
- PRINTABLE RECIPE
My cake may not be the most beautiful on the block, but it makes up for it in flavor!
I totally enjoyed cruising though Kim's blog. I hope you will take some time to pay her a visit. You won't be disappointed!