Meyer Lemon Blueberry Loaf with Meyer Lemon Glaze

I think the weather enjoys teasing us. Beautiful seventies one day, in the thirties the next. I am getting Spring fever, and as much as I love the cooler weather, I am getting so frustrated! Feeling the warm breeze has me craving days with ice cold lemonade, fresh berries, salads, Spring season things... Sigh.

Speaking of in-season things, Meyer lemons are here again! Last year I made a Meyer lemon icebox pie with freshly squeezed juice and it was delicious! Needless to say, the next time I went back for them, they were gone. I was so sad! Ever since I discovered Meyer lemons, I have been obsessed with making something involving them with blueberries. Instead of making a pie this time (though I have a feeling I will be making another one soon) I decided on a pound cake with fresh blueberries. As much as I bake, I have never made a pound cake before, so I went looking for and found a Paula Deen recipe. We all know we can't go wrong with a Paula Deen recipe, right? :) This recipe was a winner, with the addition of some Meyer lemon juice, fresh crushed blueberries, and a lovely sweet and tangy drizzle of Meyer lemon glaze.

Recipe adapted from Paula Deen's "Mama's Pound Cake" Recipe

Ingredients:

For the loaf:
Non-stick Baker's Joy or Pam spray for pans
2 sticks of butter
3 cups of granulated sugar
5 eggs
3 cups of all purpose flour
1/2 teaspoon of salt
1/2 teaspoon baking powder
1 cup of milk
1 teaspoon vanilla extract
1 Meyer lemon, juiced
2 pints of blueberries

For the glaze:
1 cup of confectioner's sugar
1 Meyer lemon, juiced - you may only need 2 - 3 tablespoons

Method:

Stir your flour, salt and baking powder in a bowl and set aside. Spray the non-stick spray into 2 5x9" loaf pans and set aside. (I used a 5x9" and a 4x10" pan) Using a mixer, cream your butter and shortening together. Add your sugar a little bit at a time, then add your eggs, one at a time, mixing until incorporated after each addition. Starting and ending with the flour, add the flour and milk alternately to the wet mixture until well blended, then add vanilla. Add the juice of ONE Meyer lemon to the batter and blend until incorporated. Next, prepare your blueberries: Smash one pint. Toss about half (more or less to taste) of the second pint of blueberries into a sandwich bag with a tablespoon or 2 of flour for the top of the loaves. Pour a quarter of the batter to cover the bottom of one of the pans, and do the same with the second pan. Top with smashed blueberries  on both and spread them around the batter to cover almost to the edges. Top each "loaf" with remaining batter and toss floured blueberries on top. Bake for an hour to an hour and a half. Loaves are ready when toothpick inserted comes out clean. Cool in pans for about 20 minutes, then invert onto cooling rack and let cool completely.

 (So I was a little obsessed with the glaze...)

While loaves are cooling, prepare your glaze. Add 1 cup of confectioner's sugar to a small bowl. Pour in 1 tablespoon of Meyer lemon juice to begin with and stir. Add more Meyer lemon juice in 1/2 tablespoon increments and continue to stir until it reaches glaze consistency, using about 2 -3 tablespoons total. Pour over loaves and enjoy!

Try it with blackberries as well, it's delicious!

Thank you so much for looking! Now go bake something and spread some YUM!