LEMON BLUEBERRY POUND CAKE

Sweet and perfectly dense, with lots of lemon flavor and bursting with juicy blueberries that don't sink to the bottom!

YIELD:

10 servings

PREP TIME:

20 minutes

COOLING TIME:

1 hour

BAKING TIME:

45 minutes

Lemon Blueberry Loaf Cake

INGREDIENTS

– Lemon zest  – Lemon juice – Blueberries – Cream cheese – Butter – Eggs – Flour – Salt – Baking powder – Vanilla

Beat soft butter with sugar until light and fluffy.

Add eggs one at a time, mixing well.

Add vanilla, lemon zest, and lemon juice. Mix well.

Sift flour over the batter and incorporate without beating much.

Alternate with the cream cheese and mix lightly.

Add the blueberries and incorporate with a spatula. Don't beat.

Pour into the prepared loaf pan and bake for 45 minutes.

For the glaze: mix powdered sugar with lemon juice

Spread on top of the cooled cake and let it drip down the sides.

Let the glaze dry, cut into slices, and enjoy!

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