Lemon Blueberry Pound Cake

Ingredients:

For Cake:

• 3 cups All Purpose Flour

• 2 tsp Baking Powder

• 1/2 tsp Salt

• 1/2 cup Fresh Lemon Juice (about 2-3 large lemons)

• 1 tsp Vanilla Extract

• 1/2 cup Buttermilk

• 2 sticks Salted Butter (room temperature)

• 2 cups Sugar

• 2 tsp Grated Lemon Zest

• 4 Large Eggs (room temperature)

• 2 cups Fresh Blueberries

For Glaze:

• 2 cups Powdered Sugar

• 1 tbsp Buttermilk

• 2-3 tsp Lemon Juice

Preparation notes:

Preheat Oven to 350. Grease a bundt pan with Crisco, then dust the pan with flour until coated, tapping out excess.

In a medium bowl, sift 3 cups of flour with baking powder and salt, set aside.

In a small bowl, combine lemon juice, vanilla, and buttermilk; set aside.

Using a stand mixer, beat butter, sugar, and lemon zest until light and fluffy. Add eggs one at a time, beating well after each one. Slowly add in flour and buttermilk mixture alternating until it’s all thoroughly combined. Gently fold in blueberries.

Transfer batter to the pan, spreading evenly.

Bake until a toothpick inserted comes out clean (about 55 mins to an hour). Let cool for 10 minutes, then unmold the cake.

Mix powdered sugar, buttermilk, and 2 tbsp lemon juice in a small bowl, stirring until smooth. Glaze should be pourable; if it’s too thick, add more lemon juice.

Pour half the glaze over the cake. Let cool for 1 hour, then pour remaining glaze over cake and serve.

Enjoy!