Lemon Blueberry Pound Cake (Print Version)
# Ingredients:
01 -
1 1/4 cups (2 1/2 sticks) salted butter, room temperature.
02 -
3 cups granulated sugar.
03 -
6 large eggs, room temperature.
04 -
3 cups cake flour.
05 -
1/4 cup buttermilk, room temperature.
06 -
2 teaspoons lemon extract.
07 -
1 teaspoon lemon zest.
08 -
2 cups fresh blueberries.
09 -
2 cups confectioners' sugar.
10 -
1/4 cup lemon juice.
# Instructions:
01 -
Heat oven to 325°F. Spray 10-inch bundt pan with non-stick spray.
02 -
Cream butter and sugar until fluffy. Add eggs one at a time. Gradually mix in flour and buttermilk. Fold in lemon and blueberries.
03 -
Pour into pan. Bake 85-90 minutes until toothpick has few crumbs. Cool completely.
04 -
Mix confectioners' sugar and lemon juice until smooth. Pour over cooled cake.
# Notes:
01 -
Use room temperature ingredients for best texture.
02 -
Fresh blueberries work better than frozen.