Lemon Blueberry Cake with Glaze

This small glazed cake is similar to a pound cake. It is a delicious, rich treat.

1 cup flour 

½ teaspoon baking powder 

½ teaspoon salt 

½ cup butter, room temperature 

⅔ cup sugar 

zest of 1 lemon 

2 eggs 

¼ cup sour cream 

2 tablespoons lemon juice 

½ teaspoon vanilla extract 

½ teaspoon lemon extract 

¾ cup fresh or frozen blueberries 

Preheat oven to 350 degrees. Prepare an 8-inch round or square cake pan by lightly greasing and flouring and lining bottom with parchment paper.

Sift together the flour, baking powder, and salt, and set aside. 

Using electric beaters (or mixer), cream together butter, sugar, and zest for two minutes until fluffy. Add the eggs one at a time, mixing after each addition. Add the sour cream, lemon juice and extracts. Mix until combined. 

Add the flour mixture and mix until just combined. Using a rubber spatula gently fold in the blueberries. 

Pour into prepared pan. Bake at 350 degrees for 30 to 35 minutes. The cake will be done when the edges begin to pull away from the sides of the pan and a toothpick inserted comes out clean. 

Cool in pan 10 minutes before inverting onto wire cooling rack. Glaze while warm. 

Glaze 

¾ cup powdered sugar 

2 tablespoons lemon juice 

zest of 1 lemon 

¼ teaspoon LorAnn coconut extract (optional) 

½ cup unsweetened shredded coconut 

Place powdered sugar, lemon juice, zest, and extract into a mixing bowl. Beat until very smooth. Spread glaze over warm cake and sprinkle with coconut.