Buttery Blueberry Lemon Pound Cake

Want to make something that tastes like spring in your mouth? You’ve come to the right place. This is a real winner, friends; sweet, tart lemon cake packed with bright, bursting blueberries, all complimented by a lemon glaze that you won’t be able to get enough of. My dad seriously had me make two of these in one week. The first one was gone SO quick! I hope you love it as much as my family and I do.

Buttery Blueberry Lemon Pound Cake

Pound Cake

• Cooking spray (for pan)
• 1 cup 2 sticks butter (softened)
• 1 cup sugar
• 3 eggs (whole)
• 1 egg yolk
• 2 teaspoons vanilla extract
• 1 tsp lemon extract
• Zest of 1 lemon
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups blueberries (some reserved for topping)

Glaze

• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract

1. Preheat oven to 350° and grease a 9”-x-5” loaf pan with cooking spray. In a medium bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.
2. In a separate large bowl with a hand mixer, or a stand mixer fitted with the paddle attachment, beat together butter and sugar until light and fluffy. Add eggs + egg yolk, one at a time, beating until fully incorporated after each addition. Add vanilla extract, lemon extract, and lemon zest and beat until combined.
3. Add your flour mixture to the wet ingredients, and stir until just combined. In a medium bowl, toss your (washed) blueberries in ~2 tablespoons of flour- this helps them not sink to the bottom of the cake! Fold the blueberries into the cake batter. Don’t forget to reserve some non-floured blueberries for topping!
4. Pour batter into greased loaf pan and top with a few handfuls of blueberries. Bake for 1 hour and 10 minutes, or until the cake is golden brown and set. Let cool for 15 minutes, then remove from pan and continue cooling on wire rack.

5. For the glaze: In a medium bowl, combine 1 cup of powdered sugar with lemon juice, vanilla extract, and lemon extract. Drizzle over cooled pound cake and ENJOY!

Breakfast, Dessert