LEMON BLUEBERRY POUND CAKE
3/4 lbbutter, softened
8 ozcream cheese, softened
3 call purpose flour
1/4 tspbaking powder
1 tsplemon extract
1 Tbspfresh grated lemon rind
1 cdried blueberries
How to Make LEMON BLUEBERRY POUND CAKE
- 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.
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.