This lemon blueberry pound cake makes a lovely brunch or anytime cake. It has a tender, delicate crumb, and the flavor is extra bright thanks to lots of lemon zest, freshly squeezed lemon juice, and a tart lemon glaze.
You’ll need two large lemons for the whole recipe. Be sure to zest them before you juice them, as it is impossible to do afterwards. Also, in case you’re considering it, I don’t recommend making this cake in a Bundt pan; it releases easily from a loaf pan but tends to stick to a Bundt.
Ingredients
2 c. flour
1 c.white sugar
1/8 tsp salt
1 tsp lemon zest
1 stick butter
1 tsp baking powder
1 tsp good vanilla
3 eggs
1/3 c milk
1 1/2 c. blueberries
Directions
In a large mixing bowl whisk the flour, salt and baking powder…..set aside
In another bowl blend the butter, eggs, lemon zest and sugar then add milk and vanilla. Combine with dry ingredients. Dust blueberries with a tablespoon of flour then gently fold into the mixture.
Spray loaf pan with nonstick cooking spray, fill and place into preheated 375° oven for 45 to 50 minutes until a toothpick inserted into the center comes out clean.
Glaze
1 c. powdered sugar
2 tablespoons lemon juice
Lemon zest
Spoon glaze over loaf and grate fresh lemon zest on top
Enjoy!