Lemon Blueberry Poundcake

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Preheat oven to 325.

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• ⅓ pint blueberry

Wash and drain the fresh blueberries and toss in 1/4 cup of flour & set aside

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• 1 cups flour
• ⅓ tsp baking powder

In a small mixing bowl combine remaining flour and baking powder

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• ⅔ sticks Unsalted butter
• ⅔ cups Sugar

• hand mixer with beaters

In a large mixing bowl cream sugar and butter together using a hand mixer

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• 1⅓ Eggs

Add eggs one at a time beating well after each addition

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• ⅔ tbsp lemon juice

Add lemon juice

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Fold flour mixture until well blended

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Gently stir in blueberries

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Spoon batter into a greased Bundt pan.

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Bake cake for 1 hour and 15 minutes at 325 or until cake is golden.

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Let cake cool and then carefully remove from pan and cook for 30 minutes or until fully cooled

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• ⅓ cup confectioner’s sugar
• ⅔ tbsp lemon juice

• Whisk

In a small mixing bowl whisk together powdered sugar and lemon juice. For a thinner glaze add more lemon juice.

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Drizzle glaze over cooled cake.

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Enjoy!

Enjoy your meal!