Blueberry Lemon Pound Cake with Blueberry Lemon Shrub Glaze
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Directions
Item No.
553916
Item No.
300805
Ingredients
For the cake:
- 1 box Stonewall Kitchen Lemon Pound Cake Mix
- 8 Tablespoons butter, melted
- 3 eggs, room temperature
- ½ cup milk
For the glaze:
- ¼ cup fresh blueberries
- 1 Tablespoon Tillen Farms Organic Blueberry & Lemon Shrub
- 1 cup powdered sugar
Directions
- Preheat oven to 350°.
- Grease an 8 x 4-inch loaf pan and line with parchment paper, set aside.
- Pour ½ cup of the cake mix into the bowl of an electric mixer fitted with the paddle attachment (or a hand mixer can be used). Add the butter and mix on medium-low several minutes until light and fluffy.
- Add eggs, one at a time and mix until incorporated, scraping the sides of the bowl if necessary. Add the lemon zest and mix 30 seconds.
- Add the remaining cake mix alternately with milk, starting and ending with the dry mix. Pour into prepared pan.
- Bake for 55-65 minutes or until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes on a rack. Remove from pan and cool completely.
- For the glaze, combine ¼ cup fresh blueberries with 1 tablespoon Blueberry & Lemon Shrub in a small sauce pot with a lid. Cook over low heat until the berries have broken down, about 15 - 20 minutes. Remove from heat.
- Place the powdered sugar in a medium bowl and whisk in 1 – 2 tablespoons of the cooked blueberries, using additional shrub if needed to incorporate all the sugar. Use to glaze pound cake, doughnuts, or anything else you want!
