At first glance, this pound cake might seem like a ho-hum everyday sort of cake. But what it lacks in fancy frosting it makes up for with truckloads of flavour.
The sweet lemony loaf is studded with blueberries, then drizzled with a tangy lemon glaze that soaks in and makes it taste even better the next day. The secret ingredient: buttermilk, in both the cake batter and the lemon glaze. The buttermilk's acidity disappears during baking, and it works to soften and lighten the texture of the cake, leaving only a subtle buttermilk flavour behind. Pair that buttermilk taste with lemons and blueberries, and you've got a cake that's humble enough to enjoy in the morning with a mug of coffee and also flavourful enough to steal the show as dessert after dinner.
If you don't have buttermilk, add 1 tablespoon of vinegar to one cup regular milk and let sit for 10 minutes.
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Special to The Globe and Mail