lemon blueberry pound cake

How To Make lemon blueberry pound cake

• 1

  Preheat oven to 300*.
• 2

  In a small saucepan, mix blueberries and one cup of water. Bring liquid to a boil and allow berries to reconstitute. Drain well and save.
• 3

  In a large bowl, mix butter and cream cheese. Add sugar 1 cup at a time, mixing well in between each addition. Add eggs, one at a time mixing well. Mix flour, baking powder and salt. Add flour mixture, one cup at a time. Mix well and then add the lemon peel, extract, and blueberries. Blend with spatula.
• 4

  In a bundt pan that has been sprayed with PAM pour in batter evenly. Bake the cake at 300, for 1 ½ hours. Remove pan from oven and cool for 20 minutes. Remove cake from pan and finish cooling on a wire rack.
• 5

  Drizzle with vanilla glaze if desired. Glaze: 2 c. powdered sugar 5 Tbsp. warm milk 1 tsp. vanilla Mix all ingredients together in a small bowl. While warm drizzle the glaze over the cake.
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