Lemon Blueberry Pound Cake with Caramel Glaze

Servings: 8-10 people

Ingredients:

• 1 1/2 cups (190g) unsalted butter, softened
• 1 3/4 cups (210g) granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 3/4 cups (315g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup (30g) blueberries, fresh or frozen
• Caramel glaze (see below)

Instructions:

Preheat and Prep

Preheat the oven to 325°F (165°C). Grease a 9x5-inch loaf pan and set it aside.

Mix Wet Ingredients

In a medium bowl, whisk together butter and sugar until light and fluffy. Beat in eggs one at a time, followed by lemon zest and juice.

Combine Dry Ingredients

In a separate large bowl, whisk together flour, baking powder, and salt.

Fold Wet into Dry

Add the wet ingredients to the dry ingredients and gently fold until just combined.

Add Blueberries

Gently fold in blueberries.

Pour into Loaf Pan

Pour batter into prepared loaf pan and smooth top.

Bake

Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before transferring to wire rack to cool completely.

Make Caramel Glaze

Combine:

• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

In a small saucepan, combine sugar and cream. Cook over medium heat, stirring occasionally, until caramel is golden brown. Remove from heat and stir in butter and vanilla.

Glaze Cake

Drizzle warm caramel glaze over cooled pound cake. Let set before serving.

Note: You can adjust the amount of blueberries to your liking, and also use other types of citrus zest like orange or lime if you prefer!