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Dessert for 8

Lemon Blueberry Pound Cake

This buttery pound cake folds blueberries into lemon-scented batter and finishes with a simple lemon glaze.

$0.56per serving $
80 minstart to table
8servings

AmericanVegetarianBudgetDessertsSummer

Ingredients

  • 1/2 cup milk
  • 2 tbsp fresh lemon juice
  • 2 cups + 1 teaspoon all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup blueberries
  • 1/2 cup unsalted butter
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 3/4 cup confectioners' sugar
  • 1/4 tsp lemon zest
  • 1 1/2 tbsp fresh lemon juice

Steps

  1. Heat the oven to 350 F and grease a 9-by-5-inch loaf pan.
  2. Whisk 2 cups flour, baking soda, and salt in a bowl, then toss the blueberries with the remaining teaspoon of flour.
  3. Beat the butter and granulated sugar until light, then beat in the eggs one at a time.
  4. Stir in the lemon zest, lemon juice, and milk, then gradually stir in the flour mixture.
  5. Fold in the blueberries, spread the batter in the pan, and bake for 55 to 65 minutes, until a tester comes out clean.
  6. Cool the cake for 20 minutes, whisk the confectioners' sugar with the remaining lemon zest and juice, and spread the glaze over the cake.

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