Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup butter

  • cups sugar

  • zest of one lemon

  • 3

    eggs

  • ½

    teaspoon vanilla

  • ¾

    cup buttermilk

  • 3

    cups fresh blueberries

  • cups flour

  • 2

    teaspoons baking powder

  • 1

    teaspoon salt

  • Lemon Glaze:

  • cups powdered sugar

  • 1

    tablespoon lemon juice

  • 1

    tablespoon lemon zest

  • 1

    tablespoon milk

  • ¼

    teaspoon vanilla

Directions

Preheat oven to 350 degrees F. In a large bowl, cream butter, sugar, and lemon zest together for 3 to 5 minutes. Add eggs, one at a time, and beat an additional minute per egg. In a separate bowl, mix and combine dry ingredients together. Add dry ingredients alternatively with the buttermilk to egg mixture. Fold in blueberries. Grease and flour either 2 large bread pans or 3 small bread pans. Pour batter into prepared pans and bake for 55 to 60 minutes. Let loaves cool. Whisk all ingredients together for the Lemon Glaze and pour over the top of cooled cake.


Nutrition

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