Blueberry poundcake
Rachel SimpsonI love this cake. I was looking for something that used blueberries, because they were in season, to bring to a party, something that kids and adults would probably like. This cake was perfect -- and a big hit.

It came together so fast and was so simple to make. It stuck a little in the pan, but I think next time I'll be a little more thorough with the greasing of said pan.

The only thing I added was a quick lemon glaze -- I just whisked about 1 1/2 cups of powdered sugar with the juice of 1 1/2 lemons over medium heat until it was thick, and started drizzling it on the cooled cake. Oh, and I added a few blueberries to the finished glaze so they would stay on top of the cake as a decoration -- nothing like sticky sugar to keep them from rolling off.
I knew it was going to be good -- one of the nicest things, though, was that Aly, my friend's daughter, who is extremely picky and won't usually eat such things, walked by the cake, said it looked really good, and willingly ate, and enjoyed a piece. I always feel like some kind of prize should be awarded when that happens.

The adults loved it, of course. I'd added the glaze partly for my friend Ellen, who's a huge lemon fan-and even my husband, who is not, said it was good.

The cake itself is buttery and rich without being greasy, and reminded me of my grandmother's pound cake. And that's saying something.