blueberry lemon poundcake with coconut glaze
LEMON BLUEBERRY POUNDCAKE
1.5 c all-purpose flour
1 tsp baking powder
1 tsp salt
1/3 c unsalted butter, melted
1 c sugar
2 eggs
1/2 tsp vanilla extract
2 tsp lemon zest
2 tbsp lemon juice
1/2 c coconut milk
1 c blueberries
lemon coconut glaze
2 tbsp coconut milk
1/2 cup powdered sugar
2 tbsp fresh lemon juice
directions
preheat oven to 350*F and grease a 9"x 5" loaf pan with butter
whisk the flour, baking powder and salt in a medium bowl
in another bowl (or the bowl of an electric mixer if you fancy), mix the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice, until well combined
while slowly mixing, add flour mixture and coconut milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk) mix until just combined
add the berries to the batter and gently but quickly stir by hand
pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. cool cake in the pan for about 30 minutes, then move to a plate for *glazing* (best part)
prep glaze by whisking together the coconut milk, powdered sugar, and lemon juice
allow to set a few minutes, then enjoy.
