Tuesday, June 3, 2014

Lemon Blueberry Poundcake

Lemon Blueberry Poundcake

Prep time 10 mins
Cook time 1 hour 15 mins
Total time 1 hour 25 mins

This lemon blueberry pound cake is the perfect summertime cake! Blueberry and lemon were made to go together!

Author: Aubrey Cota
Recipe type: Dessert
Serves: 16

1 c butter, softened
2 c sugar
4 eggs
1 tsp vanilla
3 cups flour, divided
1 tsp salt
1 tsp baking powder
2 cups blueberries, fresh or frozen and thawed
1 tbsp lemon zest
lemon glaze
3 tbsp fresh lemon juice
1 cup of powdered sugar


Preheat oven to 325 degrees grease a bundt pan cream the butter and sugar together until light and fluffy add eggs one at a time and vanilla extract in a medium mixing bowl whisk 2 cups of flour, salt and baking powder add the flour to the butter and sugar mixture in a small bowl add the blueberries, lemon zest and flour mix in the floured blueberries and lemon zest pour into the greased cake pan and bake for 1 hour and 15 min or until a took pick inserted into the cake comes out clean allow to cool on a wire rack lemon glaze whisk the powdered sugar and lemon juice together until smooth pour over the top of the cake and allow it to dip down the sides. enjoy!

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