Lemon Blueberry Pound Cake |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 1 |
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This cake is so good. I shared this recipe with my friend, Sheila, and she takes it everywhere. I think of this as her recipe!!!! She has made it alot more than I have. I'm glad you like it Sheila!!! Ingredients:
3 cups sugar |
3 cups flour |
6 eggs |
2 teaspoons lemon extract |
1 teaspoon almond extract |
1 teaspoon vanilla |
1 cup whipping cream |
1 cup butter, softened |
2 tablespoons lemon peel, grated |
1 tablespoon flour |
2 cups frozen blueberries |
2 cups powdered sugar |
2 tablespoons lemon peel, grated |
1/3 cup fresh lemon juice |
Directions:
1. In separate bowl: Mix 1 Tbls. flour with 2 cups frozen Blueberries (set aside).
2. Cream sugar & butter.
3. Add eggs one at a time.
4. Add 1 cup flour, 1/2 cup cream, 1 cup flour, 1/2 cup cream and 1 cup flour.
5. Add lemon, vanilla & almond extract.
6. Add lemon peel.
7. Gently fold in berries.
8. Spoon batter into greased & floured bundt pan.
9. Bake at 350 for 15 minutes and reduce to 325 for app. 1 hour.
10. GLAZE:.
11. Mix powdered sugar, butter, lemon juice and grated lemon peel (save some lemon peel to sprinkle on top).
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