Blueberry Lemon Pound Cake

Lemon and blueberries is a good match.  The smell of blueberry lemon pound cake drizzle in lemon glaze filled  the house and we can't wait to eat it.  You can taste the juicy blueberries and the tangy lemon in every bite.  Simply delicious....:)

(This recipe is adapted from Joy of Baking)
Baking Tin  :  9 x 5 x 3 inch

1.  195g self raising flour
2.  1/4 tsp salt
3.  1 cup blueberries
4.  1 tbsp. lemon zest
5.  115 g unsalted butter (room temp)
6.  150g sugar
7.  2 eggs
8.  120 ml milk
9.  1 tsp vanilla extract

Lemon glaze
1.  2 tbsp icing sugar
2.  1 tbsp. lemon juice

*  If you are using all purpose flour, add 1 teaspoon of baking powder to the flour.


1.  Cream butter and add sugar.  Beat until light and fluffy.
2.  Add one egg at a time.
3.  Add vanilla extra.
4.  Add flour (in 2/3 additions) and milk (in 2/3 addition) alternately.
5.  Stir in lemon zest.
6.  Lightly dust blueberries with about 1/2 tbsp. cornstarch before adding them into the mixture.  Gently fold the blueberries into the mixture.
7.  Baked in a pre-heated oven (180 degree Celsius) for abut 55 to 60 mins or when the toothpick comes out clean when inserted into the centre of the cake.
8.  Allow cake to cool on the rack.

Lemon glaze

1.  Stir sugar with lemon juice.  You will get a thick white mixture.
2.  Drizzle mixture on top of the cool cake.

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