LEMON BLUEBERRY POUND CAKE

By dcarriger56

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 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 cup powdered sugar
• 1 Tablespoon lemon juice
• 1 Tablespoon lemon zest
• 1 Tablespoon milk
• 1/4 teaspoon vanilla

Details

Servings 2
Adapted from chef-in-training.com

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 addition minute per egg.
In a separate large bowl, mix and combine dry ingredients together.
Add dry ingredients alternatively with the buttermilk to the butter/sugar/lemon zest/egg mixture. Fold in blueberries.
Grease and flour either 2 large bread pans or 3 small bread pans.
Pour batter and bake at 350 degrees F for 55 to 60 min.
Let loaves cool and pour glaze over them.
Lemon Glaze:
Whisk glaze ingredients together until smooth.