These mini poundcakes are truly delicious. Loaded with vitamins because of the fresh blueberries and lemon juice, they are the perfect trick for kids like mine who sometimes refuse to eat fruit. They're super nutritious because they are made with cream cheese, so they are good for breakfast, as a snack or simply for dessert.
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You can bake this poundcake in mini loaf pans, and freeze them and save time in the kitchen, or bake a large loaf. Either way, this poundcake is rich and delicious. And the best part? It's super easy to make!
Blueberry and Lemon Pound Cake
Makes 3 mini loaves or one 5-by-9 inch loaf
Ingredients
1/2 cup of butter
1/2 cup of cream cheese
1 1/4 cup of sugar
2 eggs
2 Tbs. of fresh lemon juice
1 Tsp. of vanilla extract
2 cups of all purpose flour
1/4 Tsp. of baking soda
1/4 Tsp. of baking powder
1 Tbs. of finely grated lemon zest
1 cup of fresh blueberries
__
Ingredients for the lemon syrup__
1/4 cup of sugar
3 Tbs. of fresh lemon juice
__Preparation
__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, 1-2 minutes.
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.
Check out more of my recipes on my cooking blog.
Image via Enriqueta Lemoine
