Description
A moist and flavorful pound cake with fresh blueberries and a bright lemon glaze.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 3/4 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- For the Glaze: 1 1/2 cups powdered sugar, 3 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
- Stir in the lemon zest and vanilla extract.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the glaze: Whisk together the powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled cake.
Notes
- Make sure your butter is softened but not melted.
- Gently fold in the blueberries to prevent them from bursting.
- You can substitute frozen blueberries, but do not thaw them first.
- Prep Time: 20 min
- Cook Time: 65 min
- Category: Dessert
- Method: Baking
- Cuisine: American