Lemon Blueberry Pound Cake
What you need:
For the cake:
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- Zest of 1 lemon
- 3 large eggs
- 1/2 tsp. vanilla
- 3/4 cup buttermilk
- 3 cups fresh blueberries
- 2 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
For the lemon glaze:
- 1 1/2 cups powdered sugar
- 1 Tbsp. lemon juice
- 1 Tbsp. lemon zest
- 1 Tbsp. milk
- 1/4 tsp. vanilla
Directions:
- In a large bowl, cream together butter, sugar and lemon zest until light and fluffy, about 3 minutes.
- Add eggs, one at a time, beating for 1 minute per each egg. Add vanilla and stir.
- In a separate bowl, whisk together all purpose flour, baking powder, and salt.
- Alternate adding flour mixture and buttermilk into wet ingredients in this order: flour, milk, flour, milk, flour. Do not overmix. Fold in blueberries.
- Grease and flour two large loaf pans and divide batter in half between the two.
- Bake in a preheated 350 degree oven for 55 to 60 minutes or until a toothpick inserted comes out clean.
- Let cool and prepare the glaze by mixing together all the ingredients until smooth.
- Once the cakes are cool, drizzle the lemon glaze over the tops of the cakes.
Recipe from Chef in Training