Lemon Blueberry Pound Cake

Servings:

8-10 slices

Ingredients:

For the cake:

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs, at room temperature
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons grated lemon zest
• 1 cup fresh or frozen blueberries

For the lemon glaze:

• 1 cup powdered sugar
• 2 tablespoons freshly squeezed lemon juice

Instructions:

Preheat and Prepare Pans:

Preheat your oven to 325°F (165°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar:

Using an electric mixer, cream the butter until light and fluffy, about 2 minutes. Gradually add the sugar and continue beating until well combined.

Add Eggs, Lemon Juice, and Zest:

Beat in the eggs one at a time, followed by the lemon juice and zest.

Incorporate Dry Ingredients:

With the mixer on low speed, gradually add the dry ingredients and mix until just combined.

Fold in Blueberries:

Gently fold in the blueberries to avoid crushing them.

Pour into Prepared Pan:

Smooth the batter into the prepared loaf pan.

Bake and Cool:

Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare Lemon Glaze:

In a small bowl, whisk together the powdered sugar and lemon juice until smooth.

Assemble Cake:

Once the cake is completely cooled, drizzle the lemon glaze over the top. Slice and serve.

Enjoy your delicious Lemon Blueberry Pound Cake!