lemon blueberry pound cake

How To Make lemon blueberry pound cake

• 1

  Preheat oven to 350 degrees. Grease a bundt pan very well and lightly dust with flour.
• 2

  Cream together the sugar, cream cheese, butter and vanilla well. Add the eggs one at a time, beating well after each addition.
• 3

  Sift together the flour and baking powder. Gently fold dry ingredients into the creamed mixture until the flour is almost fully incorporated. At that point fold in the blueberries.
• 4

  Bake for about 1 hour or until toothpick inserted comes out clean. Baking times may vary considerable, especially if you are using frozen berries which can add 15 - 20 minutes. Watch cake closely and rely on the toothpick test to make sure that it is completely baked.
• 5

  Cool on a wire rack for 15 minutes before turning out of pan onto the rack to cool completely.
• 6

  Whisk together the powdered sugar and lemon juice until smooth. Use only enough lemon juice to bring the glaze to a thick, but still pourable consistency.
• 7

  Drizzle with the glaze before serving.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card