Lemon Blueberry Pound Cake with Lemon Icing
Serves 1230 mins prep60 mins cook
This is the dessert you never knew you needed. The tanginess of the lemons and wild blueberries beautifully complements the cake's richness.
0 servings
What you need
Instructions
Cake: 1. Preheat oven to 350°F (175°C). Spray cooking oil on a 10-12 cup bundt pan. 2. Whisk 2 1/2 cups flour, baking powder, baking soda, and salt. Set aside. 3. Cream butter and sugar until fluffy (4-5 mins). Add eggs one at a time, then lemon zest, juice, and vanilla. 4. On low, add flour mix and sour cream in three parts, starting and ending with flour. Mix until just combined. 5. Toss blueberries with flour and fold into batter. Pour into pan, smooth top. Tap to release air. 6. Bake for 60-70 mins or until the skewer is clean. Cool in pan for 20 mins, then invert to cool completely. Lemon Icing: 1. Whisk powdered sugar and lemon juice until smooth. Adjust for pourable consistency. 2. Drizzle over cooled cake and garnish with lemon zest.View original recipe