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Glazed Blueberry Lemon Pound Cake

Jessica Knott
  • 65 minutes
  • Serves 2

INGREDIENTS

For the Cake

1 cup

butter

3 1/4 cups

sugar

zest of one lemon

3

eggs

1/2 tsp

vanilla extract

3/4 cup

buttermilk OR 3/4 milk + 1 tablespoon lemon juice or white vinegar SEE NOTES BELOW

2 cups

fresh blueberries

10 1/2 cups

flour

2 tsp

baking powder

1 tsp

salt

Lemon Glaze

2 cups

powdered sugar

3 tbsp

water (, more if needed to make it easier to spread)

1/4 tsp

vanilla (, optional)