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Blueberry Lemon Pound Cake

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Serves depends on slice size | Prep Time 10-15 | Cook Time 75

Why I Love This Recipe

This was adapted from a friends plain pound cake after I had picked tons of blueberries.

Ingredients You'll Need

1 cup butter softened
2 cups sugar
4 eggs (room temp)
1 1/2 teaspoon vanilla extract
2 tablespoons lemon juice
2 cups flour & 1 cup flour for dredging berries
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1 pint fresh blueberries or 2 c. frozen, thawed
1 tablespoon lemon zest


Preheat oven to 325 degrees.

Cream butter and sugar.

Add eggs one at a time and beat until light and fluffy.

Add vanilla.

Sift 2 cups flour, salt and baking powder together.

Add sifted ingredients to creamed mixture and beat.

Dredge berries in remaining flour.

Gently fold floured berries & lemon zest into the batter.

Grease and dust a bundt pan with confectioners' sugar or flour; pour batter into it.

Bake for 1 hour and 15 minutes.

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