Lemon Blueberry Poundcake

Too few ratings

Maia Carfagno

Community Member

Difficulty

Medium 👍
15
min.
Preparation
75
min.
Baking
30
min.
Resting

Ingredients

Servings:-6+
1 pint blueberry
3 cups flour
1 tsp baking powder
2 sticks Unsalted butter
2 cups Sugar
Eggs
2 tbsp lemon juice
1 cup confectioner’s sugar
2 tbsp lemon juice

Utensils

  • hand mixer with beaters
  • Whisk
  • Step 1/14

    Preheat oven to 325.

  • Step 2/14

    • 1 pint blueberry

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

  • Step 3/14

    • 3 cups flour
    • 1 tsp baking powder

    In a small mixing bowl combine remaining flour and baking powder

  • Step 4/14

    • 2 sticks Unsalted butter
    • 2 cups Sugar
    • hand mixer with beaters

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

  • Step 5/14

    • Eggs

    Add eggs one at a time beating well after each addition

  • Step 6/14

    • 2 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

    • 1 cup confectioner’s sugar
    • 2 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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