Lemon Blueberry 7- Up Pound Cake with Blueberry Sauce
2 1/2 cups granulated sugar
5 eggs, room temperature
1/2 cup 7-Up, room temperature
1 tablespoon zest plus 2 tablespoons juice from 2 limes
1 tablespoon zest plus 2 tablespoons juice from 1 lemon
1/2 tsp. salt
20 tablespoons butter, melted and cooled slightly
3 1/4 cups cake flour
2 cups fresh blueberries
1 cup powdered sugar
1 tablespoon lemon juice
1 tablespoon lime juice
3 1/2 cups blueberries, divided
2/3 cup sugar
1 tsp. lemon juice
1/2 tsp cinnamon
Adjust oven rack to lower middle rack and preheat oven to 300 degrees. Grease and flour a 12 cup non stick tube pan or bundt pan. Process sugar, eggs, 7- Up, lemon zest, lime zest and juice , and salt in a food processor fitted with metal blade until smooth. With machine running, slowly pour in butter and process until blended. Transfer mixture to large bowl. Add flour in three additions, whisking until combined. Lightly toss blueberries in a touch of flour and fold into batter.
Spread batter in prepared pan. Gently tap pan on counter. Bake until toothpick inserted in center comes out clean, 75-90 minutes. Cool cake in pan 10 minutes ,then turn out onto wire rack inside rimmed baking sheet to cool completely.
Meanwhile make blueberry sauce. In a small saucepan over high heat, combine 2 cups berries, sugar juice and cinnamon. Cook, stirring occasionally, for about 10 minutes. Transfer to a blender or food processor and puree. Strain , stir in 1 1/2 cup fresh berries and serve warm or cold
Prepare glaze. Whisk powdered sugar, lemon juice and lime juice until smooth. Pour glaze over cooled cake and allow to set at least 10 minutes.