Double Glazed Lemon Blueberry Pound Cake

I simply adore the bright fresh flavor of lemon. It just makes for happy food. I’m not really sure what the right label for this treat is. It’s too sweet to be a bread, too light to be a true pound cake and too bread-like to be a cake. It’s fabulous, whatever it is. Filled with cheery tart lemon and sweet succulent blueberries, this pseudo-pound cake is a taste explosion. It’s double glazed and is absolutely delicious.

I pulled portions from several different recipes to create a version of pound cake that was flavorful without the traditional heaps of butter in it. This version gets its dense richness from non-fat greek yogurt and a little bit of oil. It is perfectly balanced between sweet/tart and rich/light.

You will love it. Eat it for breakfast, a snack or for dessert. Or, all three! Yum!

Print Recipe for Double Glazed Lemon Blueberry Pound Cake

Double Glazed Lemon Blueberry Pound Cake

  • 1/3 cup oil
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 2 eggs
  • 1-1/2 cups all-purpose flour + 1 tablespoon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup non-fat plain greek yogurt
  • 1 cup fresh or *frozen blueberries
  • 2 tablespoons grated lemon peel

    Lemon Sugar

  • 1/3 cup lemon juice
  • 1/3 cup sugar

    Lemon Glaze
  • 2 tablespoons lemon juice
  • 1 cup powdered sugar

Directions

  • In a large bowl, beat the oil, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with greek yogurt, beating well after each addition. Toss the blueberries with the 1 tablespoon of flour and fold the blueberries and lemon peel into the batter.
  • Transfer to a greased 8-in. x 4-in. loaf pan lined at the bottom with parchment paper. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  • While bread is cooling (in the pan), combine lemon sugar ingredients in a saucepan and cook until sugar is dissolved. Cook 2 minutes longer. After removing from pan, poke holes in warm bread and brush lemon sugar on tops and sides. Allow to sink in, then brush again.
  • Combine ingredients for lemon glaze; drizzle over warm bread. Cool completely. Brush with glaze again after cool. Yield: 1 loaf (16 slices).

* If using frozen blueberries, use without thawing to avoid discoloring the batter.

Chocoflan

This is one of those desserts that grabs you by the taste buds and screams “I AM AWESOME!!”. It is absolutely gorgeous, way easier than it looks and tastes beyond incredible. Sometimes baked goods go past the sum of their parts. This is one of those times. There’s rich chocolate cake, creamy light flan and decadent Mexican caramel. All together it is a show stopping, taste explosion that you will fall in love with upon first bite. Actually, I loved it as soon as it came out of the pan all dripping with golden sweet caramel. It’s also a magical cake. The layers invert as it’s cooking – I don’t know how, probably something to do with how dense each one is – but it’s really cool to see happen. Truly remarkable.

The caramel in this dessert is a specific kind of Mexican caramel called cajeta. I’d never heard of it before, but had no trouble finding it at my local grocery store. It is the devil. By that, I mean it’s superbly good. Thick and creamy and just delicious. It’s really not fair to even compare with any other caramel topping. So, get this if you can find it!

You pour the caramel into the bottom of a greased bundt pan.

Then, you make a devils food cake batter (from a box!) and pour the batter on top of the caramel.

Blend up your flan ingredients and pour (carefully) over the chocolate cake batter.

I say carefully because your bundt pan will be very, very full.  To the brim full.

Cover tightly with foil. Super tightly. I used several pieces of foil. And place bundt pan in a large roasting pan. Then, fill roasting pan with hot water to a depth of 2 inches. This was a lot more water than I thought. I’m glad I measured.

Super slowly, put your pan in the oven and cook for two hours. Yes, it’s a long time – but it is so worth it. I promise. Allow to cool slightly then remove the foil. First thing you’ll notice is that the cake is now on top instead of the flan on top (and that it looks a little strange from cooking right up against the foil). Second thing (if you’re me) that some of the cake spilled into the hole in your bundt pan. Not to worry! Taste that part!

Invert the pan onto a serving platter, give it a little shake and (deep breath) remove the bundt pan. I was actually nervous during this step. Felt like I was meeting a boyfriend’s parents or something. It was a little exhilarating.

The payoff, rich caramel cascading down perfectly formed flan and puddling around sweet-scented chocolate cake. Oh. Baby.

Be still my heart. That is one gorgeous dessert.

It tastes even better than it looks. Perfectly balanced, not too sweet, delicate textures and just delicious. Forgive the sub-par pic of the interior. I was so stinkin excited to eat this, I almost forgot to even take one. We also had guests over for dinner, so I was serving and just trying to get one halfway decent shot before we could all dig in. I’m including it anyway because I wanted you all to see the layers.

Chocoflan
from Food.com

1 (18 ounce) box chocolate devil’s food cake mix
1 1/2 cups water (amount per cake mix directions)
1/2 cup oil (amount per cake mix directions)
3 eggs (amount per cake mix directions)
1 (11 ounce) jar cajeta caramel topping or 1 (11 ounce) jar caramel topping
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1/2 cup fresh milk
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
5 eggs

Directions:

Heat oven to 350ºF.

Spray a large 12-cup Bundt pan with nonstick coating.

Soften the cajeta in the jar in the microwave and pour into the prepared pan.

Prepare cake mix according to package directions. Pour the cake batter into the cake pan over the cajeta.

To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs. Mix well.

Pour the flan mixture very slowly over the cake batter.

Spray aluminum foil with non-stick spray (like Pam);.

cover the pan TIGHTLY with aluminum foil.(Covering tightly is very important.)

Set the Bundt pan into a large pan and set on the oven rack and slide into the oven.

Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).

Bake cake for 2 hours (test); do not uncover during this time.

After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.

Invert cake onto a large plate with rim.

The cajeta will drip down the sides of the cake.

Cool completely then refrigerate. Refrigerate leftovers.

Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

Streusel Topped Coffee Cake Muffins

Is it wrong to use Paula Dean cupcake holders when making a Martha Stewart recipe? I hope not. Cause if these coffee cake muffins are wrong, I don’t want to be right. Coffee cake is superb in general, but individualized servings in a sweet cupcake wrapper is just downright evil. Resistance is futile when you don’t even need utensils to indulge in this moist cake smothered inside and out with delicious streusel. [Read more…]

Tres Leches Cake

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MOPS Round-up

I had a wonderful group of ladies over tonight. We enjoyed sharing our ideas, passions and experiences and talked about next year’s MOPS group. We also had food. Lots of it. For those who were there, thank you for your servant’s hearts, enthusiasm, questions and support. I am so excited to take this journey with you next year! Here’s the round-up of treats so you don’t have to go searching all over Bakerlady-land to find them. 🙂

[Read more…]

Banana Cupcakes

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No Hoo-Ha Carrot Cake

At various times in my life I have turned up my nose in disgust at carrot cakes. Seriously. Carrots? Those are a vegetable and I love them – they do not belong in cake. I compartmentalize my food. If I’m being “bad” and eating cake, I don’t want to mix up that emotion with the “good” of eating a vegetable. I’m not adept at sorting out that many contrasting feelings. However, I realized this week that I used to feel the same way about zucchini cakes – until I discovered that my mother’s chocolate zucchini cake (I’ll have to make that soon and post the recipe) is one of the most delicious things on the planet. So I decided to give carrot cake a sporting chance. It’s Easter week after all – what better cake to make? [Read more…]

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