Blueberry Burst Lemon Pound Cake with Cream Cheese Frosting

This cake tastes as refreshing as it looks. Good to serve for high tea parties or have as a late night craving. 

Ingredients

Makes about 10 servings,

one rectangular pound cake mold long 10-12 inch (26-30 cm):

Cake:

1/2 cup (100 g) Unsalted Butter, room temperature

1 cup (200 g) normal Sugar

The Zest of 2 small Lemons

3 Eggs

1 cup + 3 tablespoons (300 g) Plain Unsweetened Yogurt

1 ½ tablespoons Fresh Lemon Juice

5 tablespoons (60 ml) flavorless Vegetable Oil (I used Sunflower Oil)

2 cups (300 g) All Purpose Flour

1 teaspoon (3 g) Baking Powder

1 ½ cups (150 g) Blueberries fresh or frozen*

* If you freeze fresh blueberries and freeze them, they will not sinking to the bottom of the cake.

Cream Cheese Frosting:

Ingredients

1/2 cup or 100 gms unsalted butter, room temperature

8 ounces or 225 gms cream cheese, room temperature

1 teaspoon vanilla extract

4 cups icing sugar 

Lemon zest - from two lemons (optional)

Directions

With an electric mixer, beat the softened butter on medium-high speed until light and creamy, about 2-3 minutes. Beat in cream cheese and vanilla until smooth (make sure it is at room temperature so you don't get any lumps in your frosting). Add powdered sugar, 1 cup at a time on low speed, until fully incorporated. Scrape down bottom and sides of bowl. Increase to medium-high speed and beat for an additional 2-3 minutes until smooth and creamy.

OR

Simple Lemon Glaze:

2 cups (250 g) icing sugar

3 tablespoons fresh Lemon Juice*

About 3-4 small tablespoons Water*

*add water and lemon juice to the icing sugar little at a time until reach a very thick glaze 

Directions:

Grease a rectangular Cake Pan, long 10-12 inch (26-30 cm), dust it with flour and line it with parchment paper.

In a small bowl, whisk the flour with the baking powder and sift in two times

In a large bowl, mix butter with sugar and lemon zest, yogurt, lemon Juice and vegetable oil just until combined.at high speed for few minute. Add the eggs, one at a time, and incorporate 1 tbsp. of flour after each addition adding all the flour and beating until well combined. 

Take the blueberries out of the freezer and place them in a small bowl; coat them with one teaspoon of vegetable flavorless oil then add 1 teaspoon of flour and toss until coat them. Gently fold the blueberries into the batter.

Pour the batter into the prepared mold, add some extra blueberries on top and cover them with the batter.

Bake in preheated oven at 350° F (180° C) for about 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. After 40 minutes of baking, you can cover with an aluminium foil to prevent burning.

Remove from the oven and allow to cool in the mold for about 20 minutes before inverting it onto a rack. Let cool completely at room temperature.

Frosting the cake:

In a medium size bowl, combine the powdered sugar with the lemon juice. Add the water little by little until reach a thick and not too watery glaze.

Frost the cake and decore it with some fresh blueberries, lemon slices and edible flowers. Enjoy!