#this is lemon blueberry pound cake

[dreamofbecoming]

my mom got me a sourdough discard cookbook for christmas and i am Going Overboard

[sweetoothgirl]

Blueberry Lemon Pound Cake

[yumcorez]

[fatty-food]

Lemon Blueberry Pound Cake (recipe)

[daily-deliciousness]

Lightened up blueberry lemon pound cake

[morethansalad]

Vegan Lemon Blueberry Pound Cake

[ryeisenberg]

Lemon-Blueberry Pound Cake | The Practical Kitchen

The addition of sour cream makes the cake so soft and tender, but what truly sets this lemon-blueberry pound cake recipe apart is the crackly lemon sugar top. It's such a special finishing touch, adding an irresistible sweet-tart crunch I just know you're going to love!

[gobbluthbutagirl]

haters WILL see what i baked yesterday & today

[execusweets]

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[quo-usque-tandem]

Lemon blueberry pound cake

[dabbertcustomblades]

Baked a lemon blueberry pound cake, and it turned out pretty tasty.

[sweetoothgirl]

Lemon Blueberry Pound Cake

[jackandersonphotog]

Blueberry-Lemon Pound Cake This is a tangy variation of an old recipe. Blueberry pound cake with the added spark of lemon. I love it and so do my kids. 1 cup milk room temperature, 1 tablespoon baking powder, 1 teaspoon grated lemon zest, 2 cups butter softened, 6 eggs, 4 cups unbleached all-purpose flour, 2 teaspoons lemon extract, 2 cups fresh blueberries, 3 cups white sugar

[somewheretokeepmyrecipes]

Lemon blueberry pound cake

Ingredients

For the Cake

3/4 cup (170 g) unsalted butter, room temperature

1 cup (200 g) granulated sugar

2 tablespoons lemon zest

4 large eggs, room temperature

1 teaspoon vanilla extract

2 cups plus 2 tablespoons (265g) all-purpose flour, divided

teaspoon baking powder

1/2 teaspoon salt

1/3 cup whole milk, room temperature

1/4 cup sour cream, room temperature (or full-fat Greek yogurt)

1 cup blueberries

For the glaze

1 1/2 cups (195 g) confectioners sugar, sifted

5-6 tablespoons whole milk or heavy cream

1/2 teaspoon vanilla

1/2 tablespoon Greek yogurt, to thicken the glaze (optional)

Preheat oven to 350°F. Grease the bottom and line a 9 x 5 inch loaf pan with parchment paper, allowing the short sides to extend two inches past the sides for easy removal of the loaf once baked. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and lemon zest. Use your hands to massage the zest and sugar together so that the oils from the lemon coat the sugar. Add the butter then mix together with the sugar and lemon zest until light and fluffy, about 2 minutes.

Add one egg at a time, scraping down bowl in between each addition. Add the vanilla and mix until well combined.

In a medium bowl, whisk together 2 cups of the flour, baking powder and salt.

Add the flour mixture, alternating with the whole milk and sour cream, beginning and ending with the flour mixture. Combine on low speed until just a few streaks of flour remain.

Combine the blueberries with the remaining 2 tablespoons of flour. Gently fold in the blueberries to the batter using a spatula or wooden spoon. Do not over mix.

Transfer the batter to the prepared loaf pan.

Bake at 350 degrees for 50-55 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few crumbs remaining. If the cake is browning too quickly on top, loosely tent the top with a piece of aluminum foil.

Remove the cake from the oven and allow to cool in the pan for 10-15 minutes. Use the parchment paper sling to remove the loaf and cool completely on a wire rack before adding the glaze

Making the glaze

In a medium bowl, whisk together the confectioners sugar, milk and vanilla until smooth and pourable.

To thicken the glaze, add a tablespoon of Greek yogurt. If the glaze is too thick, add more milk. If too thin, add more confectioners sugar.

Drizzle over the cooled cake.

[hoval-official]

Recipe for Blueberry Lemon Cake with Buttercream Frosting Made with fresh fruit and buttermilk, this blueberry lemon cake with buttercream frosting is perfect for a party. 1 cup buttermilk, 1/2 teaspoon pure vanilla extract, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 cup salted butter softened, 3 cups all-purpose flour, 3/4 cup salted butter softened, 2 cups white sugar, 2.5 cups fresh blueberries, 1 package confectioners' sugar, 1/2 cup freshly squeezed lemon juice, 1/2 teaspoon baking soda, 2 tablespoons milk, 4 eggs

[turnerolsen]

Fruit Desserts - Blueberry-Lemon Pound Cake This recipe is an old one with a tangy twist. Lemon zest is added to the blueberry pound cake. My children and I both adore it.