LEMON BLUEBERRY POUND CAKE

Name: LEMON BLUEBERRY POUND CAKE
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 12
Cuisine: American
Ingredients: 3/4 lb butter, softened; 8 oz cream cheese, softened; 3 c sugar; 6 eggs; 3 c all purpose flour; 1/4 tsp salt; 1/4 tsp baking powder; 1 tsp lemon extract; 1 Tbsp fresh grated lemon rind; 1 c dried blueberries

By janice mancusi
@theonehotdish

This cake is a great one for pot-lucks and fund raisers. If you have individual mini-loaf pans. they make great gifts.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

Prep:

25 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

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3/4 lb

butter, softened
8 oz

cream cheese, softened
3 c

sugar
6

eggs
3 c

all purpose flour
1/4 tsp

salt
1/4 tsp

baking powder
1 tsp

lemon extract
1 Tbsp

fresh grated lemon rind
1 c

dried blueberries

How to Make LEMON BLUEBERRY POUND CAKE

Step-by-Step

Preheat oven to 300*.
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.
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.
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.
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.