Rolling Meadow Dairy

Lemon Blueberry Pound Cake with Lavender Glaze

This lemon blueberry pound cake is bright, tender, and bursting with fresh blueberries, finished with a delicate lavender glaze. A beautifully balanced dessert that’s both elegant and comforting.

Cook time : 3 hrs 15 mins

Serves : 16 people

Dessert Long (>60 min) Special Occasion

Featured Rolling Meadow Products:

Rolling Meadow Dairy

Grass-Fed Sour Cream

14% M.F. , 500mL

View product
Rolling Meadow Dairy

Grass-Fed Unsalted Butter

454g

View product
Rolling Meadow Dairy

Grass-Fed Whole Milk

3.8% M.F. , 2L

View product

Ingredients

  • 3¼ cups cake-and-pastry flour

  • 1 tsp. baking powder

  • ½ tsp. baking soda

  • ½ tsp. salt

  • 1 cup Rolling Meadow Unsalted Butter, at room temperature

  • 2½ cups granulated sugar

  • 8 free-range eggs, at room temperature

  • 2 tbsp. lemon zest

  • ¼ cup lemon juice

  • 1 tbsp. vanilla extract

  • 1 cup Rolling Meadow Sour Cream, at room temperature

  • 2 cups blueberries

Glaze:

How To Make It

1

Preheat oven to 350°F. Grease and flour 10-inch tube pan.

2

Whisk together flour, baking powder, baking soda and salt; set aside.

3

Using electric mixer, beat butter with sugar until light and fluffy. Beat in eggs, one at a time. Beat in lemon zest, lemon juice and vanilla.

4

With mixer on low, add flour mixture alternately with sour cream, making three additions of flour mixture and two of sour cream, scraping down bowl as needed.

5

Fold in blueberries.

6

Scrape batter into prepared pan; smooth top.

7

Bake for 45 to 50 minutes or until tester comes out clean when inserted into centre of cake.

8

Let stand for 1 hour. Turn out cake onto rack; let cool completely.

9

Glaze:

Beat together icing sugar, sour cream, butter, milk and lavender until smooth. Pour glaze over cake; allow excess to drip down sides. Let set before slicing. Wrap and store at room temperature for up to 3 days or wrap in heavy-duty foil and freeze for up to 1 month.

Share On