Lemon Blueberry Pound Cake

Moist With A Lemon Glaze!

Recipe Ingredients - All-purpose flour - Frozen Blueberries - Buttermilk - Milk - Butter - Lemon Juice and Zest - Vanilla Extract - Eggs - Sugar - Powdered Sugar - Baking Powder - Salt

Step 1. In a large bowl, cream your butter and sugar. Stir in your lemon zest and vanilla extract. Finally whisk in the eggs.

Step 2. Now, in a separate bowl, combine your dry ingredients.

Step 3. Fold in half of the flour mixture into the creamed butter mixture. Then fold in half of the buttermilk, until incorporated. Repeat with remaining flour and buttermilk. Don’t over mix.

Step 4. Next fold in the frozen blueberries into the batter.

Step 5. Then spoon your batter into a parchment-lined loaf pan.

Step 6. Bake your cake in a preheated 350°F oven for 50 - 60 minutes or until golden brown.

Once done, allow the pound cake to cool for at least 1 hour before glazing.

Step 7. To make the glaze, mix your sifted powdered sugar, vanilla extract, lemon juice, and salt in a bowl with a little milk and drizzle on top of your cake!

Serve and enjoy!  Full recipe and tips on the blog!

If you like this recipe. Try my Lemon Blueberry Muffins recipe next!

Or my Strawberry Muffins!

Or my Orange Cranberry muffins!

Or this Blueberry Cranberry Muffin recipe!