Blueberry Lemon Pound Cake

Blueberry-Lemon Pound Cake

Ingredients:

• 2 cups butter
• 3 cups white sugar
• 6 eggs
• 4 cups all-purpose flour
• 2/3 cup buttermilk
• 1 tbsp vanilla
• • 1/2 lemon, zested
  • 3 tablespoons lemon juice
• 1 pint blueberries
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Directions:

1. Preheat oven to 350 degrees F Grease a bundt pan and lightly coat with flour.
2. In a large bowl or mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the buttermilk, mixing just until incorporated.
3. Rinse blueberries and toss lightly in flour.
4. Add vanilla, lemon zest and juice to batter. Gently mix.
5. Delicately fold blueberries into batter.
6. Pour batter into bundt pan. Tap pan on counter-top to release any air bubbles in batter.
7. Bake in the preheated oven for 1 hour and 3o minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing from the oven, immediately loosen cake edges with a knife. Allow to cool in pan for 10 minutes. Put a large plate on top of bundt pan. Flip over and then remove from the pan.

Vanilla Lemon Glaze

Ingredients:

• 1 1/2 cups powdered sugar, sifted
• 1 tsp vanilla
• 3 tablespoons lemon juice
• 1 lemon, zested

Directions:

Mix the above ingredients in a small bowl until smooth and well blended. Drizzle glaze over the top of a warm pound cake. Sprinkle extra zest over top of cake. Light dust with powdered sugar.