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!
Author:
Recipe type: Dessert
Ingredients
  • FOR POUND CAKE
  • 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
  • FOR GLAZE
  • 1 c. powdered sugar
  • 2 tbsp. lemon juice
Instructions
  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.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/03/17/lemon-blueberry-pound-cake/