Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake- Printable Version

Ingredients:

Cake
1 cup butter
6 eggs
1 cup sour cream
3 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
2 cups sugar
1 tsp. vanilla
2 cups fresh blueberries
2 lemons (zest and juice)

Glaze
1 cup confectioner’s sugar
2 tbsp. lemon juice

Directions:

  1. Preheat oven to 325 degrees.
  2. Grease a Bundt pan and set aside
  3. Mix together flour, baking soda, and baking powder. Set aside.
  4. Beat butter and add sugar. Beat for about 10 minutes, or until light and fluffy.
  5. Add vanilla. Add eggs one at a time.
  6. Alternate adding flour mixture and sour cream to the butter mixture.
  7. Fold in blueberries, lemon zest, and lemon juice.
  8. Pour into the Bundt pan a bake for about 1 hour and 15 minutes.
  9. Cool completely and top with the glaze.

Notes:

This cake is delicious! It is light and fresh. We thought it was better for breakfast!! Not too sweet.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s