Lemon Blueberry Pound Cake

Claire Henriod Behnke

This recipe began with a craving for pound cake and an excess of blueberries while I was in graduate school. It's a good thing it made two loaves, because I had planned to take it in to class to share, but ended up eating an entire loaf by myself when it was warm from the oven.

3 1/4 cups flour
3 sticks butter
1/2 cup sour cream
2 cups sugar
1 tsp. vanilla
2 cups blueberries
Zest of 1 lemon
1 tsp. lemon juice

Cream butter, sour cream, and sugar until pale and fluffy. Beat the eggs, then add in to mixture with vanilla. Add flour and mix just until incorporated. Toss blueberries in 2 Tbsp. flour, then fold into batter. Pour into two greased loaf pans. Bake at 325 degrees for one hour or until a toothpick comes out clean.

Combine to make a glaze and pour over warm loaves:
1 cup heavy cream
1 Tbsp. sugar
2 tsp. lemon zest