Blueberry Lemon Pound Cake

• Vegetarian

• Produce

  • 2 cups Blueberries, fresh
  • 2 Lemons, Zest and Juice of

• Refrigerated

  • 6 Eggs, large

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 3 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 cup Confectioners' sugar
  • 2 cups Sugar
  • 1 tsp Vanilla

• Dairy

  • 1 cup Butter
  • 1 cup Sour cream

Found on grandbaby-cakes.com

Description

Ingredients

• 1 cup butter, room temperature
• 6 large eggs
• 1 cup sour cream, room temperature
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 2 cups sugar
• 1 teaspoon vanilla
• 2 cups fresh blueberries
• Zest and juice of 2 lemons
• 1 cup confectioners sugar
• 2 tablespoons lemon juice

Directions

• Preheat oven to 325 degrees F. Grease and lightly flour a 12 inch bundt pan; set aside. In a medium bowl stir together flour, baking powder, and baking soda; set aside.
• In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating on medium speed about 10 minutes or until light and fluffy. Add vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping side of bowl frequently. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined.
• Fold in berries, zest and juice until combined.
• Pour batter into prepared pan, spreading evenly. Bake for 1 hour and 15-25 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack.
• Stir together confectioners sugar and lemon juice until combined and drizzle over top of cooled cake then serve.