lemon blueberry pound cake

 Lemon Blueberry Cake

1 cup butter, room temperature

1 3/4 cups granulated sugar

2 tablespoons fresh lemon zest

3 eggs

1/2 teaspoon vanilla extract

3/4 cup buttermilk (yes, you can cheat- 3/4 cup milk with 1 tablespoon white vinegar stirred in)

3 cups fresh blueberries, washed, drained and dried

2 1/2 cups flour

2 teaspoons baking powder

1 teaspoon salt

In mixing bowl, cream butter, sugar and lemon zest until light and fluffy.  Add eggs one at a time, continuing to beat.  Add vanilla.

In separate bowl, combine dry ingredients.  While mixing at low speed, add dry ingredients to butter mixture, alternating with buttermilk.  Lightly fold in blueberries.

Spray two loaf pans or one bundt pan with pan release.  Pour batter into pan(s), smoothing top lightly.  Bake in 350 degree oven for 55 minutes until set and peaked in center.

Lemon Glaze

1 tablespoon fresh lemon juice

1 tablespoon lemon zest

1 tablespoon milk

1/4 teaspoon vanilla

1-1 1/2 cups powdered sugar

In small bowl, mix together all gaze ingredients until smooth.  Allow cake(s) to cool before spreading top with glaze.

enjoy xo