Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake


We're in LOVE with this pound cake.The sweet and buttery cake pairs beautifully with the tart glaze.Throw in some blueberries and you're good to go!
  • Cooking spray, for pan
  • 1 c. butter, softened
  • 1 c. granulated sugar
  • 4 Large eggs
  • 1 tsp. vanilla extract
  • Zest of 1 lemon
  • 2 c. plus 2 tbsp. all-purpose flour, divided
  • 1½ tsp. baking powder
  • 1 tsp. kosher salt
  • 1 pt. fresh blueberries, some reserved for topping
  • 1 c. powdered sugar
  • 2 tbsp. lemon juice
  1. Preheat oven to 350° and grease a 9”-x-5” loaf pan with cooking spray. In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract and lemon zest and beat until combined.
  2. In a separate medium bowl whisk together 2 cups flour, baking powder, and salt. Add dry ingredients to wet ingredients and stir until just combined. In a medium bowl, combine most of the blueberries with 2 tablespoons flour and toss to coat. Fold blueberries into pound cake batter.
  3. Pour batter into prepared loaf pan and smooth top with a spatula. Sprinkle with reserved blueberries and bake for 1 hour 10 minutes or until a toothpick inserted into the middle comes out clean. Let cool 10 minutes, then invert onto a cooling rack to cool completely.
  4. Meanwhile, make glaze: in a medium bowl, whisk together powdered sugar and lemon juice. Drizzle over cooled pound cake and serve.

How To Make Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake tastes like spring 🍋Full recipe: http://dlsh.it/mcOxsbX

Julkaissut Delish Perjantaina 15. maaliskuuta 2019