Lemon Blueberry Pound Cake

• Vegetarian

• Produce

  • 3 cups Blueberries, fresh
  • 1 Lemon, Zest of
  • 1 tbsp Lemon, zest

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 2 tsp Baking powder
  • 2 1/2 cups Flour
  • 1 1/2 cup Powdered sugar
  • 1 tsp Salt
  • 1 3/4 cups Sugar
  • 3/4 tsp Vanilla

• Dairy

  • 1 cup Butter
  • 3/4 cup Buttermilk
  • 1 tbsp Milk

Found on chef-in-training.com

Description

Ingredients

• 1 cup butter
• 1¾ cups sugar
• zest of one lemon
• 3 eggs
• ½ teaspoon vanilla
• ¾ cup buttermilk
• 3 cups fresh blueberries
• 2½ cups flour
• 2 teaspoon baking powder
• 1 teaspoon salt
• 1½ cup powdered sugar
• 1 Tablespoon lemon juice
• 1 Tablespoon lemon zest
• 1 Tablespoon milk
• ¼ teaspoon vanilla

Directions

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter, sugar, and lemon zest together for 3 to 5 minutes.
• Add eggs one at a time and beat an addition minute per egg.
• Add vanilla and mix in.
• In a separate large bowl, mix and combine dry ingredients together.
• Add dry ingredients alternatively with the buttermilk to the butter/sugar/lemon zest/egg mixture. Fold in blueberries.
• Grease and flour either 2 large bread pans or 3 small bread pans.
• Pour batter and bake at 350 degrees F for 55 to 60 min.
• Let loaves cool and pour glaze over them.
• Whisk glaze ingredients together until smooth.