lemon blueberry pound cake

How To Make lemon blueberry pound cake

• Step 1
  Preheat oven to 350 degrees. Grease a bundt pan very well and lightly dust with flour.
• Step 2
  Cream together the sugar, cream cheese, butter and vanilla well. Add the eggs one at a time, beating well after each addition.
• Step 3
  Sift together the flour and baking powder. Gently fold dry ingredients into the creamed mixture until the flour is almost fully incorporated. At that point fold in the blueberries.
• Step 4
  Bake for about 1 hour or until toothpick inserted comes out clean. Baking times may vary considerable, especially if you are using frozen berries which can add 15 - 20 minutes. Watch cake closely and rely on the toothpick test to make sure that it is completely baked.
• Step 5
  Cool on a wire rack for 15 minutes before turning out of pan onto the rack to cool completely.
• Step 6
  Whisk together the powdered sugar and lemon juice until smooth. Use only enough lemon juice to bring the glaze to a thick, but still pourable consistency.
• Step 7
  Drizzle with the glaze before serving.
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