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Ingredients
| granulated sugar: 3 cups |
| all-purpose flour (unsifted): 3 cups |
| eggs: 6 |
| lemon extract: 2 tsp |
| almond extract: 1 tsp |
| vanilla extract: 1 tsp |
| light whipping cream (fluid): 1 cup |
| salted butter: 1 cup (softened) |
| lemon peel: 2 Tbl (grated) |
| all-purpose flour (unsifted): 1 Tbl |
| unsweetened frozen blueberries (unthawed): 2 cups |
| powdered sugar (unsifted): 2 cups |
| lemon peel: 2 Tbl (grated) |
| lemon juice: 1/3 cup (fresh) |
Lemon Blueberry Pound Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
75 min -
Servings
1 serving(s)
Tags
- In separate bowl: Mix 1 Tbls. flour with 2 cups frozen Blueberries (set aside).
- Cream sugar & butter.
- Add eggs one at a time.
- Add 1 cup flour, 1/2 cup cream, 1 cup flour, 1/2 cup cream and 1 cup flour.
- Add lemon, vanilla & almond extract.
- Add lemon peel.
- Gently fold in berries.
- Spoon batter into greased & floured bundt pan.
- Bake at 350 for 15 minutes and reduce to 325 for app. 1 hour.
- GLAZE:.
- Mix powdered sugar, butter, lemon juice and grated lemon peel (save some lemon peel to sprinkle on top).