Blueberry Lemon Pound Cake

Name: Blueberry Lemon Pound Cake
Total time: 4200 s
Yield: 10-12 servings
Cuisine: American
Ingredients: 1/2 c milk; 1/2 c plain yogurt; 1 TBS lemon zest packed; 2 TBS lemon juice; 2 cups + 1tsp All Purpose Flour set aside the 1tsp; 1/4 tsp Baking soda; 1/4 tsp Salt; 1 cup blueberries; 1 stick butter. Room temperature; 1 1/4 sugar; 2 eggs; 3/4 cup powder sugar; 1/4 tsp lemon zest; 11/2 TBS lemon juice

cook 1 @LinaMadeThis_

CT NY

I made this for my grandmas 98th birthday. Perfect start to the Spring!!🦋☀️

cook 1 @LinaMadeThis_

CT NY

I made this for my grandmas 98th birthday. Perfect start to the Spring!!🦋☀️

Saved

Ingredients

60-70mins

10-12 servings

Pound Cake
1/2 cmilk
1/2 cplain yogurt
1 TBSlemon zest packed
2 TBSlemon juice
2 cups+ 1tsp All Purpose Flour set aside the 1tsp
1/4 tspBaking soda
1/4 tspSalt
1 cupblueberries
1 stickbutter. Room temperature
1 1/4sugar
2eggs
Lemon Glaze
3/4 cuppowder sugar
1/4 tsplemon zest
11/2 TBSlemon juice

Saved

Steps

60-70mins

1

Preheat oven 350F
2

Whisk together yogurt lemon zest and lemon juice. Let sit for 10 minutes. Curdling is OK.
3

Whisk together, flour, baking soda, and salt
With that extra 1 teaspoon of flour, toss berries
4

In a stand mixer, cream, butter, sugar about three minutes
Next Add eggs, one at a time
5

Add half of the milk mixture followed by some of the flour mix then add the other half of the milk mix followed by remaining flour mix
Fold in the berries
Bake 50-60 mins. Rotate after about 45 mins and bake another 10 mins if needed