Almost every Wednesday during the Fall, Winter, and Spring, our church hosts an evening program called “Kirk Night.” It is our tradition to share a meal together, spend time in worship as a family of faith, and then learn together through choir rehearsals and small groups studies. Our amazing Kirk Night kitchen crew has been fixing delicious meals for us this year. Fresh herbs, vegetables, and fruit add a rich variety to our shared meals. Most evenings, the main course is so delicious and filling that it is hard to imagine having room for dessert. Yet there is always something equally delicious available. A couple of weeks ago, John Jenkins, Libby Markham, and the rest of the crew prepared several loaves of their scrumptious Lemon Blueberry Glazed Poundcake. People enjoyed many second helpings, and by the end of the night, there were no leftovers. So many have requested the recipe, that we are posting it here. Enjoy this delicious treat, best served warm.
Lemon Blueberry Poundcake
- 2 Cups granulated sugar
- ½ Cup butter
- 4 Oz. Cream Cheese (softened)
- 3 large eggs
- 1 large egg white
- 3 Cups all-purpose flour, divided
- 2 Cups fresh blueberries
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 8 Oz. lowfat lemon yogurt
- 2 tsp. vanilla extract
- ½ Cup powdered sugar
- 4 tsp. lemon juice
Preheat oven to 350℉. Beat first 3 ingredients with a mixer set to medium speed until well blended. Add eggs and egg white, one at a time, beating well after each addition.
Combine 2 tablespoons of flour and blueberries in a small bowl, tossing well. Lightly spoon remaining flour into dry measuring cups and level with a knife. Combine with baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with the flour mixture.
Fold in blueberries and add vanilla. Pour cake batter into a 10-inch tube pan coated with cooking spray. Bake for 1 hour and 10 minutes or until wooden pick comes out clean.
Cool cake in pan for 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife and enjoy.