Glazed Lemon Blueberry Pound Cake

• Vegetarian

• Produce

  • 1 cup Blueberries with
  • 1 Lemon, Zest of

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 5 tbsp Lemon juice

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 cup Sugar

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/3 cup Buttermilk

Found on flavormosaic.com

Description

Ingredients

• ⅓ cup buttermilk
• 3 tablespoons of lemon juice
• Zest of 1 lemon, finely grated
• 1-1/2 cups all-purpose flour
• ½ teaspoons salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• 1 cup blueberries with 2 tablespoons flour
• 2 cups powdered sugar
• 2 to 3 tablespoons of lemon juice

Directions

• Preheat oven to 350 degrees F.
• Spray a 9 x 5 loaf pan with cooking spray. Line with parchment paper with the paper hanging over the sides.
• In a small bowl, pour in buttermilk, lemon juice, and lemon zest. Set aside.
• In a medium bowl, sift together flour, salt, baking powder, and baking soda. Set aside.
• In a large bowl, using a mixer, beat the butter and sugar.
• Add 1 egg at a time, mixing well in between each egg.
• While mixing the batter on low speed, add the flour mixture and then the buttermilk mixture until batter is smooth. Do not over mix.
• In a small bowl toss the blueberries with about 2 tablespoons of flour to coat them. (This prevents the blueberries from sinking to the bottom of the cake.)
• Stir in the flour-covered blueberries.
• Pour the batter into the prepared loaf pan. Using a spatula spread the batter so it is spread out evenly in the pan.
• Bake in a preheated oven for 45 to 55 minutes. Let cool completely.
• Prepare the glaze by mixing 2 cups powdered sugar with 2 to 3 tablespoons of lemon juice. Pour over the top and sides of the cooled cake.