Blueberry Lemon Pound Cake
This is a simple and delicious blueberry lemon pound cake recipe that is made with fresh ingredients and topped with a sweet lemon glaze.
Servings: 8 servings
Ingredients
For the Pound Cake
- 1 cup butter
- 1½ cups sugar
- 3 large eggs
- 2¼ cup flour
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1 tablespoon flour
For the Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon lemon juice
Instructions
For the Pound Cake
- Preheat oven to 350° and lightly grease and flour a 9x5 loaf pan.
- In a large bowl, mix butter and sugar on medium speed until light and fluffy. Add in vanilla, zest, and lemon juice.
- Add eggs one at a time until combined.
- Alternate gradually adding flour then milk until mixed well.
- Sprinkle the tablespoon of flour over the blueberries and gently fold into the cake batter until fully combined.
- Pour cake mixture into prepared baking loaf.
- Bake for 60 - 70 minutes or until a toothpick inserted comes out clean.
- Remove from oven and let cool for 10 minutes in the pan then remove and place on wire rack to cool almost completely before topping with glaze.
For the Lemon Glaze
- In a small bowl, stir powdered sugar, milk and lemon juice until smooth. Pour over cake.
Notes
Recipe inspired from Allrecipes.com