Blueberry Lemon Pound Cake
Ingredients
For the Cake:
1 cup butter room temperature
6 large eggs
1 cup sour cream room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 cups sugar
1 teaspoon vanilla
2 cups fresh blueberries
Zest and juice of 2 lemons
For the Glaze:
1 cup confectioner’s sugar
2 tablespoons lemon juice
Directions
Preheat oven to 325 degrees F. Grease and lightly flour a 12 inch bundt pan; set aside. In a medium bowl stir together flour, baking powder, and baking soda; set aside.
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating on medium speed about 10 minutes or until light and fluffy. Add vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping side of bowl frequently. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined.
Fold in berries, zest and juice until combined.
Pour batter into prepared pan, spreading evenly. Bake for 1 hour and 15-25 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack.
For the Glaze:
Stir together confectioner’s sugar and lemon juice until combined and drizzle over top of cooled cake then serve.