Blueberry Pound Cake

From New England Today/Yankee Magazine. Easy and elegant, this blueberry pound cake is studded with wild Maine blueberries tossed in cinnamon and sugar, then topped with a sweet glaze.

Ingredients

• 2 cups fresh blueberries (or frozen blueberries)
• 2 tablespoons cinnamon
• 5 tablespoons sugar
• 2-1/4 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 3 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2-1/2 teaspoons vanilla
• 1/3 cup orange juice or milk
• 1 cup confectioners’ sugar
• 2 tablespoons sweet butter, very soft
• 1 tablespoon lemon zest (optional – I used lemon juice)

Method

Grease standard 12-cup Bundt pan with cooking spray.

Mix blueberries, cinnamon, and 5 tablespoons sugar and set aside.

Mix together additional sugar, vegetable oil, and eggs.

Add flour and baking powder to mixture. Add salt, vanilla, and orange juice or milk in batter and beat well.

Spread 1/3 of batter into the bottom of the pan. Top with 1/2 of blueberry mixture, forming a ring around the center of the pan. Repeat, ending with the batter.

Bake at 350 degrees or until a toothpick inserted in the center comes out clean, 75-90 minutes. (I checked it after an hour and think it only took about 10 more mins with my oven.) Cool slightly. Remove cake from pan.

Mix confectioners’ sugar, butter, and lemon zest (if using) to make icing and drizzle on cake. Add a little milk if the consistency is too thick.