Blueberry-Lemon Pound Cake
PREP TIME: 2 Hours

This cake is extremely fine-textured and is covered with a lemon glaze that is almost as thick as a frosting. Big, proud and dripping with golden glaze, it looks like the epitome of a Southern summer dessert and is a legacy here in Bayou Country.


  • 1 cup fresh blueberries
  • 1 lemon rind, grated
  • 6 tbsps butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1 tbsp baking powder
  • 2 tsps flour
  • pinch of salt
  • 1/2 cup milk
  • 3 tsps fresh lemon juice

Preheat oven to 350 degrees F. Grease an 8" x 4" loaf pan and set aside. In a mixing bowl, cream butter and 1 cup of sugar. Beat on medium speed until well blended. Add eggs, one at a time, blending thoroughly into the mixture. In a separate bowl, combine 1 1/2 cups flour, baking powder and salt. Slowly add flour to the sugar mixture, alternately with milk, while constantly stirring. Dredge blueberries in remaining 2 teaspoons of flour. Fold into batter, along with the lemon rind. Pour batter into loaf pan and bake for approximately 1 hour or until thoroughly cooked. Combine remaining 1/2 cup sugar and lemon juice into a small sauce pan over medium-high heat until the sugar is totally dissolved. When cake is done, remove from oven and pierce the top at even intervals with a toothpick. Pour the lemon mixture over the top of the cake and allow to cool.

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