Lemon Gelato with Lemon Blueberry Pound Cake (2)


Oh, yes you do! You’re going to find two recipes in this post. One for the gelato and one for the pound cake. Make both or just make one. Ah, go ahead. Make both.

There is nothing more refreshing on a hot summer day than lemon. I wanted to create something new using blueberries and lemon. I used my lemon poppy seed cake recipe and eliminated the poppy seeds to create this awesome cake. I added about 1 1/2 cups of frozen blueberries, paired it with homemade Lemon Gelato, and viola; we a new dessert is born.

If you’d rather serve the cake with a scoop of Gelato, feel free!  I wanted to try the cake inside the Gelato.


1 cup buttermilk
2 cups sugar
1 cup butter, softened
4 eggs
½ tsp baking soda
½ tsp baking powder
Dash of salt
½ tsp vanilla extract
1 ½ tsp lemon extract
4 drops yellow food coloring
1 rounded TBSP lemon zest
3 cups AP flour
1 ½ cups frozen blueberries
1 TBSP of flour to mix with berries

Normally, I bake this in a bundt pan, but I wanted to add chunks of cake to the gelato, so I baked most of the batter in a buttered bread pan. The rest of the batter, I poured into a prepared round cake pan (about 1/2” or so).


I always make my own buttermilk by pouring a few TBSP of white vinegar in a measuring cup and filling the cup with milk. Then I set it aside until it’s time to add it to the batter.

In mixer bowl, beat butter and sugar until fluffy. Add the eggs and beat to incorporate. Add soda, powder, salt, vanilla, lemon, food coloring, and mix well. Alternately add the flour and buttermilk, beating after each addition.

Before adding the frozen blueberries, I put them in a small bowl and dropped in about a tablespoon of flour. Then I put the lid on and shook until the berries were covered with flour. Any excess flour was discarded. I put about an inch of batter in the bottom of a prepared bread pan, added half the blueberries, poured the remainder of the batter in, and carefully stirred in the remaining blueberries.

The little pan took about 30 minutes at 325° F. The bread pan was quite full and took about 55 minutes. The toothpick test will tell you when it’s done in the middle. The cake will be golden brown. Let it cool and remove from the pan. The little cake stayed in the pan until I was ready to cut approximately 1 ½ cups into little chunks, which I froze before adding to the gelato.

OK, onto the gelato!

2 cups half and half
Zest of half a lemon
5 egg yolks
½ cup sugar
Pinch of salt

In a small saucepan combine half and half and lemon zest. Heat it until you barely see small bubbles forming around the edges. Remove from heat immediately. Cover and let it sit for 15-20 minutes. Just like steeping tea bags, the lemon flavor will be pulled into the half and half.

In a bowl, whisk the egg yolks, salt, and sugar well. By now, the half and half is cooled off enough that you can slowly begin pouring it into the yolks. Keep whisking. (If your half and half is too hot, the eggs will begin cooking and you’ll end up with lumpy gelato.)

In a larger saucepan, pour the half and half/egg mixture and heat over medium-low heat, stirring constantly. The mixture will thicken and it will get more yellow. This will take about 15 minutes. Don’t walk away or the bottom will scorch.

Let it cool off a little, or place in an ice bath to cool faster. Mixture must then be completely chilled in the refrigerator. Following your ice cream maker’s instructions, pour the mixture in and let it churn. It took mine about twenty minutes.

If you’re adding Lemon Blueberry Pound Cake, gently fold it in now. It’s up to you how much you want to add. Then place the whole thing in the freezer for a couple of hours.

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By Tika for CHEW WANNA EAT? © 2016

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