Blueberry Pound Cake w/ Homemade Lemon Curd

   So the other day I got a serious craving for pound cake... {thanks to being pregnant I guess} Since I rarely bake a cake for just the two of us, I thought since hubs was working at the fire station it would be a good chance to get some help eating the cake if I made one. =)
   Wanted to try a new recipe and after searching on Pinterest, {my fav website ever right now!} I found a recipe for Blueberry Pound Cake which I thought sounded great. I then decided to make a Lemon Curd to serve with it. Was very happy with how it turned out and after taking it to the guys there wasn't too much left that I had to worry about trying to get eaten before it went bad. 

Blueberry Pound Cake w/ Lemon Curd

 1 cup butter

2 cups sugar

4 eggs

1 tsp vanilla

2 3/4 cups flour 

1 tsp baking powder

1/2 tsp salt

2 cups fresh blueberries {frozen works fine}

1/4 cup flour {for dredging blueberries} 

Cream butter + sugar. Add eggs one at a time mixing well after each one. Add vanilla and mix well. Combine flour, baking powder and salt. Slowly add to creamed mixture. Dredge blueberries in 1/4 cup flour, coating well. Fold into batter. Pour into a greased and floured tube or bundt cake pan. Bake @ 325* for 45- 50 minutes or until toothpick inserted into cake comes out clean. Remove from pan and place on a serving dish. Cool and then dust with powdered sugar or drizzle with 1/2 cup powdered sugar mixed with 4 tsp lemon juice.

Lemon Curd:

3 eggs

1 cup sugar

1/2 cup fresh lemon juice

1/4 cup butter, melted

1 tbsp grated lemon peel

In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 10 minutes or until thickened.

    

Many blessings on your day! =)

♥ Sheila