1/2lbunsalted butter*+ 1 tbsp for greasing bundt pan, room temperature
2cups granulated sugar
3cupsunbleached all-purpose flour
1/2 tspbaking soda
1/2 tsp sea salt
1 cupbuttermilk *room temperature
2tbsplemon zest*tightly packed, about 3-4 large lemons
2 tbsp lemon juice
1 1/3cupsblueberries*either fresh or frozen
1tbspflour*for coating blueberries
Pound Cake Glaze
1cup powdered sugar
Preheat oven to 325℉. Using a tbsp of butter, grease a 10-15 cup capacity bundt pan.
Using a stand mixer cream butter and sugar until light and fluffy. Slowly beat in eggs one at a time. Blend well after each addition, making sure to scrape down the sides of the mixing bowl.
In a serpeate bowl sift together flour, baking soda and salt. Stir well.
Prepare lemon zest and juice. Set aside
Add flour mixture into egg mixture a few spoonfuls at a time alternating with buttermilk. Begin and end with dry ingredients.
Mix in lemon juice and zest.
Measure blueberies and sprinkle with 1 tbsp flour. Gently stir to coat.
Hand mix blueberries into cake batter until just mixed.
Pour batter into prepared bundt pan. Bake on middle rack for 1 hour and 10 mins, give or take 5 mins. Watch carefully the last 10 mins of baking. Cake will be done when it starts to pull away from the sides, is golden brown and a cake tester comes out clean.
Let cake cool at room temperature for approximatley 20 mins. While the cake is still warm, but not hot, run a butterknife gentley along the sides of the pan. Inverse a large plate or cake stand over the top of the cake. Using both hands, one on the cake stand and the other on the bundt pan, flip the cake around. Gently tap on the pan until the cake releases.
Let cake cool completley. Once cooled mix powdered sugar and lemon juice together until smooth. Spoon glaze over top of cake.
*Please use as many organic ingredients as possible.