Full of blueberries and bright flavors this Lemon Blueberry Pound Cake makes a great brunch (or anytime).
This lemon and blueberry cake makes a delicious brunch or anytime cake. It has a tender delicate crumb and the flavor is very lively thanks to lots of lemon zest fresh lime juice and a tangy lemon glaze.
You will need two large lemons for the entire recipe. Be sure to peel them off before juicing them because it’s almost impossible to do that afterwards. Also if you’re thinking about it I don’t recommend making this cake in a Bundt pan; It comes off easily from a loaf pan but tends to stick to a piece of bread.
*ingredients:
°1/3 cup melted butter
°1 cup of sugar
°3 tablespoons of lemon juice
°2 eggs
°1 1/2 cups all-purpose flour
°1 teaspoon baking powder
°1 teaspoon of salt
°1/2 cup of milk
°2 tsp of grated lemon peel
°1/2 c walnuts optional
°1 cup of fresh or frozen blueberries
+icing:
°2 tablespoons of lemon juice
°1 tablespoon of melted butter
°1 cup powdered sugar
Cooking (>)
*How to make Lemon and Raspberry Bread:
In a bowl mix the butter with a glass of sugar juice and eggs. Mixing flour with baking powder & salt. Adding egg mixture alternately with the milk. Add lemon zest nuts and berries. Pour the mix to a greased loaf pan. Cooking at 350 is about 61 to 71 minutes.
Enjoy !