Lemon Blueberry Poundcake

Lemon Blueberry Poundcake

Based on 0 ratings
Maia Carfagno

Maia Carfagno

Community member

"This is a light and delicious pound cake! Great for holidays or in the summer time!"

Difficulty

Medium đź‘Ť
15
min.
Preparation
75
min.
Baking
30
min.
Resting

Ingredients

Servings2
â…“ pint
blueberry
1 cups
flour
â…“ tsp
baking powder
â…” sticks
Unsalted butter
â…” cups
Sugar
1â…“
Eggs
â…” tbsp
lemon juice
â…“ cup
confectioner’s sugar
â…” tbsp
lemon juice

Utensils

hand mixer with beaters, Whisk

  • Step 1/14

    Preheat oven to 325.

  • Step 2/14

    • â…“ pint blueberry

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

  • Step 3/14

    • 1 cups flour
    • â…“ tsp baking powder

    In a small mixing bowl combine remaining flour and baking powder

  • Step 4/14

    • â…” sticks Unsalted butter
    • â…” cups Sugar
    • hand mixer with beaters

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

  • Step 5/14

    • 1â…“ Eggs

    Add eggs one at a time beating well after each addition

  • Step 6/14

    • â…” 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

    • â…“ cup confectioner’s sugar
    • â…” 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!

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