X. Hi Ole, I’m sorry you had a problem with this! I will try it again and maybe try to keep the blueberries on top of the batter? Super easy to follow recipe. They loved the blend of tart lemon and fresh sweet blueberries, and thought the glaze was the yummy topper. Thank you! The fact that you can use frozen blueberries in this cake makes it so convenient as most of the other ingredients are pantry items. https://puregracefarms.com/2014/07/lemon-blackberry-pound-cake Scrape down the sides of the bowl again. Delicious cake texture and flavor! When the cake is cool, transfer it to a serving platter and make the glaze. Hello! I am a casual baker, meaning that I sorta mix things up without a lot of precision but since I’ve baked for over 50 years I have a feel for it. Set both aside. Scrape down the sides of the bowl and mix briefly to make sure the batter is evenly combined. Another winning recipe! Please let me know by leaving a review below. I suspect it had to do with the glass loaf pan – – glass conducts heat better than metal which can cause the outside to brown before the inside is fully baked. My batter looked like your picture and the cake didn’t stick to the pan. Next time. Delicious lemon loaf! A friend wanted to try it so I made it for her. For the lemon juice I used a lemon juicer with a tablespoon measurement on it. All have been terrific! Hi Ann, I think the flour is the problem. Let sit for at least 10 minutes while you proceed with the recipe. Hi Carissa, That’s definitely a head-scratcher as this is not the kind of cake that should have any air pockets (it should be more dense). Thanks so much again!! They were rather large berries and I had to mix them in quite a bit to get them in the batter, not on the batter. Could you use frozen blueberries instead of fresh? Thanks Margaret. The flavour is great and the blueberries didn’t sink. I will make this yummy cake again and again with the rest of the 7 pounds of blueberries we picked. Glad you liked it! Did you use a 9×5-inch loaf pan? What you described is a bit of a head-scratcher. I prepared the pan with non-stick spray and floured the blueberries. Easy to make, and a marvellous taste. Servings 1 Bundt Cake. One of those batters where it was so light and fluffy that I wanted to eat it out of the bowl before baking. Forgot to rate it earlier. I don’t normally bake so this was a bit of an adventure for me. Glad you liked it! it will likely take a few more minutes in the oven; if you notice the top or edges starting to brown too much, loosely lay a piece of foil on top of the cake for the remainder of the baking time. Also, in case you’re considering it, I don’t recommend making this cake in a Bundt pan; it releases easily from a loaf pan but tends to stick to a Bundt. Absolutely delicious! Prep Time 20 minutes. My cake rose a bit higher than your photos. Thanks Jenn for this recipe. I'd love to know how it turned out! Also on a separate question for a different recipe, we don’t have old bay seasoning in Ireland, is there anyway of mixing different herbs/spices to make up something similar? Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. Hi Jack, It’s possible that the additional sugar caused the cake to crack, but it’s normal for a pound cake to crack a little (you can see mine is a bit cracked in the center too). I made this cake for 4th of July and everyone LOVED it. Well . Hi Aylin, Bread flour isn’t optimal here but in a pinch, it should work (just keep in mind that the texture of the bread won’t be as tender). In a small bowl, toss the blueberries with the remaining teaspoon of flour. I usually use King Arthur Flour, but can’t get it at this time. I used less sugar (3/4 cup) and it’s just right for our family. Hi Tammy, sorry to hear your blueberries sunk! In a medium bowl, whisk together the 2 cups flour, baking soda… Sure, Janelle – I’d use the same amount. Thanks Jenn. Thank you for the recipe I will be making this again! My oven temps have been checked and I used the correct size pan. What do you think is happening? Only the glaze was too watery. Glad you like it! Bravo, Brava Bravissimo!!!!! Just gave me the chance to taste it a lot sooner! The convection oven could definitely have given it a bit more of a lift. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap. Don’t skip the glaze. Everybody loved it! You just want to make sure you have very fine pieces of lemon zest, so if you can achieve it with that, I’d try it. I made no changes and it turned out perfectly! This was great. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. While it’s not a cure-all, I love King Arthur flour (it’s got a slightly higher protein content which makes the crumb a little sturdier) and when I’ve used it in this recipe, the berries don’t sink. High praise to you! Beat on medium speed until light and fluffy, 2 to 3 minutes. Delicious. If so are you treating the pan by spraying it with nonstick cooking spray, lining the bottom of it with parchment paper, then spraying it again? Hi Jenn, I only came across you the past week and I already want to try so many recipes (and I’m not a big baker/cook). 2 eggs. Jenn told me to use muffins liners, but I just sprayed the pan. Hi Jenn, I made this cake today and love the flavor. Btw, I did double the recipe .. and yep … both loaves came out perfectly! If yes, how much? Hi Ana Maria, I’m so sorry you had trouble with the cake sticking! of water per cup of flour. Spoon the glaze over the top of the cake, letting it drip down the sides. I get three loaves from the recipe and they are wonderful gifts to give to brighten up someone’s day! Some of our favs are your chicken pot pies, ziti w/sausage, kale & brussel salad, turkey & spinach meatballs, Thai red curry chicken, sweet & spicy chicken w/carrots dates & of course that decadent granola. Suggestions I used frozen blueberries (because I had)and they were somewhat tasteless, use fresh if possible. The second time I made it, I added extra raw sugar (about a tablespoon) on the top to add some more “crunch” – however, this time the top split a bit and I am wondering if that happened because of the addition of more sugar. Everybody loved it and wants me to make it again. This was so good! I had to extend the cooking time. The cake was delicious! Thank you! And with kids being at home at this time we all discover new foods that we love tomorrow we will be making this delicious cake!!! Hi Jenn, I don’t know how I found your website, but since I’ve known it I’ve made a lot of recipes and they’re all very good. Substituted buttermilk for the milk since I always have extra I want to use up. Can you use oat milk in lieu of regular milk? Love your cookbook and look forward to your newsletters. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you’d think, about the consistency of molasses or honey).