Recipe: Glazed Blueberry Pound Cake

GLAZED BLUEBERRY POUND CAKE

"This rich, dense pound cake is made even more so with the addition of fresh blueberries and a glaze of powdered sugar and apple juice."

1 3/4 cups all-purpose flour, plus 2 tablespoons, divided use
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) butter
1 cup sugar
3 eggs
1/2 teaspoon lemon juice
1/2 cup apple juice,* plus 2 tablespoons, divided use
1 1/2 cups blueberries
2/3 cup powdered sugar (for the glaze)

Preheat the oven to 350 degrees F. Coat a loaf pan with baking or cooking spray.

In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, salt and cinnamon. Set aside.

In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. One at a time with the mixer on low, add the eggs and mix well. Add the lemon juice and 1/2 cup of apple juice, then mix well. Add the dry ingredients and mix on low until just mixed. Set aside.

Place the blueberries in a medium bowl and dust with the remaining 2 tablespoons of flour, tossing to coat them evenly. Add the berries to the batter, discarding any excess flour that does not adhere to the berries. Use a rubber spatula to gently fold the berries into the batter. Transfer the batter to the prepared loaf pan.

Bake 50 to 60 minutes, or until a toothpick inserted at the center of the load comes out dry. Cool the pound cake in the pan for 15 minutes, then remove it and cool on a rack for 1 hour.

When ready to serve, cut the pound cake into thick slices and arrange on a platter. In a small bowl, whisk together the powdered sugar and remaining 2 tablespoons of apple juice. Drizzle the glaze over the slices.

*For a more assertive apple flavor, use cider instead of juice.

Makes 1 loaf
Source: J.M. Hirsch, Associated Press, August 06, 2008