LEMON BLUEBERRY POUND CAKE

lemon blueberry poundcake 2

This perfectly moist cake is not too tart, not too sweet but a perfect blend of goodness. The tartness of the lemon paired with the sweetness of the blueberries will allow your taste buds to experience a delightful and refreshing burst of flavor. So grab a cup of coffee or tea with a slice or two or more of this luscious Lemon Blueberry Pound Cake!

INGREDIENTS

2½ cups flour

2 teaspoons baking powder

1 teaspoon salt

1 cup butter

1¾ cups sugar

zest of one lemon

3 large eggs

½ teaspoon vanilla

¾ cup buttermilk

3 cups fresh blueberries

 

LEMON GLAZE

Juice of 1 small lemon or half of a large lemon

1 tablespoon lemon zest

1 tablespoon cream or half and half

1/2 teaspoon vanilla

MIX WELL THEN ADD 1 3/4

1 & 3/4  cups powdered sugar

 

INSTRUCTIONS

  1. Preheat oven to 350 degrees

2. Grease and flour 2 bread pans

  1. In a small bowl mix dry ingredients together
  1. In a large bowl cream butter, sugar, and lemon zest for 3 minutes
  1. Add eggs 1 at a time and beat an additional minute per egg at low to medium speed
  1. Take 2 tablespoons of the dry mixture and coat the blueberries (return any remaining flour to the dry mixture)
  1. Add vanilla to the buttermilk
  1. Add dry ingredients, alternatively with the buttermilk, to the creamed mixture.
  1. Fold in blueberries.
  1. Pour batter into pans and bake at 350 ° for 55 – 60 min.
  1. Cool loaves completely.
  1. Mix lemon glaze and pour over loaves.

ENJOY!

You might want to rename this, “Luscious Lemon Love”