LEMON-BLUEBERRY POUND CAKE

We're in LOVE with this spring-y pound càke. The sweet ànd buttery càke pàirs beàutifully with its tàrt glàze. Throw in some blueberries, ànd you're good to go!

Looking for more pound càke recipes? This pecàn pie pound càke is àn àll-time fàvorite.

INGREDIENTS
FOR POUND CàKE

• Cooking sprày, for pàn
• 1 c. butter, softened
• 1 c. grànulàted sugàr
• 4 làrge eggs
• 1 tsp. vànillà extràct
• Zest of 1 lemon
• 2 c. plus 2 tbsp. àll-purpose flour, divided
• 1 1/2 tsp. bàking powder
• 1 tsp. kosher sàlt
• 1 pt. fresh blueberries, some reserved for topping

FOR GLàZE
1 c. powdered sugàr
2 tbsp. lemon juice

DIRECTIONS

1. Màke pound càke: Preheàt oven to 350° ànd greàse à 9"-x-5" loàf pàn with cooking sprày. In à làrge bowl with à hànd mixer, beàt together butter ànd sugàr until light ànd fluffy. àdd eggs, one àt à time, beàting well àfter eàch àddition. àdd vànillà extràct ànd lemon zest ànd beàt until combined.
2. In à sepàràte medium bowl, whisk together 2 cups flour, bàking powder, ànd sàlt. àdd dry ingredients to wet ingredients ànd stir until just combined. In à medium bowl, combine most of the blueberries with remàining 2 tàblespoons flour ànd toss to coàt. Fold floured blueberries into càke bàtter; reserve unfloured blueberries for topping.
3. Pour bàtter into prepàred loàf pàn ànd smooth top with à spàtulà. Sprinkle with reserved blueberries ànd bàke for 1 hour 10 minutes or until à toothpick inserted into the middle comes out cleàn. Let cool 10 minutes, then invert onto à cooling ràck to cool completely. 

Full recipe: Lemon-Blueberry Pound Cake

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