Name: Lemon Blueberry Pound Cake
Ingredients: ½ cup milk; 1 tablespoon lemon zest, (packed (see note)); 2 tablespoons fresh lemon juice; 2 cups + 1 teaspoon all-purpose flour, (spooned into measuring cup and leveled-off); ¼ teaspoon baking soda; ¼ teaspoon salt; 1 cup blueberries ((if using frozen blueberries, do not defrost)); 1/2 cup (1 stick) unsalted butter, softened; 1¼ cups granulated sugar; 2 large eggs; ¾ cup confectioners' sugar; ¼ teaspoon lemon zest, (packed); 1½ tablespoons fresh lemon juice

Nutrition Information

Recipe Image

Loaf of lemon blueberry pound cake with some slices removed.

%name

By %author

%attribution

[formatdescription]

Servings: %yield

%prepTime_str

%cookTime_str

%totalTime_str

Ingredients

%ingredients

Instructions

%instructions_ol

[pair_with] %nutrition [glutenfree]

Bursting with juicy blueberries and bright lemon flavor, this lemon blueberry pound cake is the perfect brunch treat or sweet pick-me-up any time of day.