Lemon Blueberry Pound Cake

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 combine 2 3/4 cups of all purpose flour, 1 1/2 tsp of baking powder, and 1/4 tsp of baking soda in a small bowl. 

Then beat 1 cup of butter with 1 3/4 cup of sugar for a few minutes or until fluffy. 

Add 4 room temperature eggs, one at a time to the mixture. Don’t over beat! 

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. 

Fold in flour mixture and a pint of blueberries. 

Bake for 45 to 50 minutes. 

For the lemon glaze, whisk together juice from one lemon and a cup of powdered sugar and pour over cake. 

Decorate with buttercream and lemon zest and enjoy! 

*Recipe adapted from chewoutloud.com 




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