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Lemon Blueberry Pound Cake

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Ingredients

  • Lemon Glaze:
  • 1 cup butter
  • 1 3/4 cups sugar
  • zest of one lemon
  • 3 eggs
  • 1/2 teaspoon vanilla
  • 3/4 cup buttermilk
  • 3 cups fresh blueberries
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla

Details

Preparation

Step 1

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.

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