As summertime approaches, blueberries are in abundance! What better flavor to compliment blueberry than with zesty lemons! This pound cake is packed full of berries and topped with a lemon glaze that soaks into the cake then iced with buttercream. Yum!
First, preheat the oven to 350 and flour and grease a bundt pan.
Then add 4 tablespoons of lemon juice and zest from 2 lemons as well as a dash of vanilla. Once combined, add a cup of buttermilk.
Bake for 45 to 50 minutes.
*Recipe adapted fromchewoutloud.com