Lemon Blueberry Pound Cake Julie's Coco And Cocoa. baking soda, salt, powdered sugar, fresh blueberries, sugar, vanilla extract and 10 more. Stir together powdered sugar, lemon juice, and 2 tablespoons of the strained blueberry juice in a medium bowl, adding additional blueberry juice 1 tablespoon at a … Pour batter into prepared pan, spreading evenly. Bake for 75 to 85 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. If desired, mix confectioner's sugar and lemon juice to make lemon glaze. Drizzle on top and serve. May 07, 2020 · What You’ll Need To Make Lemon Blueberry Pound Cake. Step-By-Step Instructions. Begin by zesting the lemons. In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that’s okay.) In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. Advertisement. Step 2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. Aug 02, 2021 · This Lemon Blueberry Pound Cake is moist, fruity and has hints of lemon throughout the cake as well as the glaze. This is a wonderful summer cake since it takes advantage of this abundant and juicy summer fruit! Jun 16, 2020 · Make pound cake: Preheat oven to 350° and grease a 9"-x-5" loaf pan with cooking spray. In a large bowl with a hand mixer, beat together butter … Jun 06, 2021 · Blueberry Lemon Pound Cake is a pound cake made lighter by using greek yogurt, and is loaded up with lemon flavor thanks to zest and fresh lemon juice! Juicy blueberries are baked right in, then drizzled with a luscious lemon glaze. I love adding blueberries to baked goods, they add a nice sweet juicy pop of flavor. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Toss blueberries with 2 tablespoons flour. Get all your ingredients ready, i.e zest and juice the lemon, sieve the flour, and add the salt and baking powder to the flour etc. 3. Start with making the cake batter by creaming the butter and sugar until a pale light colour. Place the blueberries in a …