Lemon Blueberry Poundcake

Step 1/ 14

Preheat oven to 325.

Step 2/ 14

• ⅓ pint blueberry

Wash and drain the fresh blueberries and toss in 1/4 cup of flour & set aside

Step 3/ 14

• 1 cups flour
• ⅓ tsp baking powder

In a small mixing bowl combine remaining flour and baking powder

Step 4/ 14

• ⅔ sticks Unsalted butter
• ⅔ cups Sugar

• hand mixer with beaters

In a large mixing bowl cream sugar and butter together using a hand mixer

Step 5/ 14

• 1⅓ Eggs

Add eggs one at a time beating well after each addition

Step 6/ 14

• ⅔ tbsp lemon juice

Add lemon juice

Step 7/ 14

Fold flour mixture until well blended

Step 8/ 14

Gently stir in blueberries

Step 9/ 14

Spoon batter into a greased Bundt pan.

Step 10/ 14

Bake cake for 1 hour and 15 minutes at 325 or until cake is golden.

Step 11/ 14

Let cake cool and then carefully remove from pan and cook for 30 minutes or until fully cooled

Step 12/ 14

• ⅓ cup confectioner’s sugar
• ⅔ tbsp lemon juice

• Whisk

In a small mixing bowl whisk together powdered sugar and lemon juice. For a thinner glaze add more lemon juice.

Step 13/ 14

Drizzle glaze over cooled cake.

Step 14/ 14

Enjoy!

Enjoy your meal!