Bluettes… (Blueberry and Lemon Pound Cakes) for Tomás

Since this is the season for blueberries, I thought it would be nice to bake something blue for Tomás Eugenio (8), my boy who never eats fruit except for bananas and, eventually, strawberries.

These mini pound cakes are delicious and lemony. The blueberries bring color as well as fresh bits of flavor and texture… I named them with an “appealing” name because Tomás loves to say bon appétit while seating at the table and adores crème brulée and stuff like that.
But guess what: he didn’t even taste them. There was no way.  His excuse was: “When it is about blueberries, I only eat blueberry yogurt, Mom”.  Can you believe it? That’s my stubborn boy. So determined. No way.
Fortunately, I baked three mini loaves: gave away one, froze another one and enjoyed the third one… not to sweet… with a subtle cheese flavor (because of the cream cheese)… in spite of Tomás Eugenio’s choice, I know you’re going to love this recipe which makes a perfect coffee cake.

Blueberry and Lemon Pound Cake | Ingredients for 3 mini loaves or a 5-by-9 inch loaf
½ cup of butter
½ cup of cream cheese
1 ¼ cup of sugar
2 eggs
2 Tbs. of fresh lemon juice
1 Tsp. of vanilla extract
2 cups of all purpose flour
¼ Tsp. of baking soda
¼ Tsp. of baking powder
1 Tbs. of finely grated lemon zest
1 cup of fresh blueberries

Ingredients for the lemon syrup
¼ cup of sugar
3 Tbs. of fresh lemon juice

Preheat the oven to 325°F. Line 3 mini loaf pans with parchment paper. In a bowl, with an electric mixer on medium speed, beat the butter and the cream cheese, until creamy, 1 minute.  Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat until well combined. Add the vanilla extract and the lemon juice and beat. Reduce the speed and add the flour, baking soda and baking powder. Beat until blended and smooth. Add the lemon zest and the blueberries and fold with a silicon spatula. Pour the batter in the prepared pans and bake for 35 minutes or until a toothpick inserted in the center of the loaf comes out clean. Transfer to a cooling rack.

In the meantime, make the syrup by combining in a cup the sugar and the lemon juice. Using a pastry brush, brush the warm loaves with the glaze. Let the loaves to completely cool down before serving.


To print the recipe click here.

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