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:

    1. In a large bowl, cream together butter, sugar and lemon zest until light and fluffy, about 3 minutes.
    2. Add eggs, one at a time, beating for 1 minute per each egg. Add vanilla and stir.
    3. In a separate bowl, whisk together all purpose flour, baking powder, and salt.
    4. Alternate adding flour mixture and buttermilk into wet ingredients in this order: flour, milk, flour, milk, flour. Do not overmix. Fold in blueberries.
    5. Grease and flour two large loaf pans and divide batter in half between the two.
    6. Bake in a preheated 350 degree oven for 55 to 60 minutes or until a toothpick inserted comes out clean.
    7. Let cool and prepare the glaze by mixing together all the ingredients until smooth.
    8. Once the cakes are cool, drizzle the lemon glaze over the tops of the cakes.

Recipe from Chef in Training