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| LEMON BLUEBERRY POUND CAKE | |
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1/2 c. butter, softened 1 c. sugar 2 eggs, well beaten 1 tbsp. lemon juice 2 tbsp. lemon peel 1 1/2 c. sifted flour 1/2 tsp. salt 1 tbsp. baking powder 1/2 c. milk 1 c. blueberries Cream butter in 1 cup sugar. Add eggs and 1 tablespoon of lemon juice. Mix well. Sift flour, salt and baking powder. Add alternately with milk to creamed mixture. Stir in lemon peel and blueberries. Bake in well greased loaf pan at 325 degrees for 1 hour or until golden brown. GLAZE: 1/3 c. lemon juice 1/4 c. sugar Mix lemon juice and sugar - use a toothpick to make holes in top of cake and drizzle lemon glaze over warm cake. | |
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recipe reviews #70108
Michele Mirabal (South Carolina) says:
This is a great recipe! Very tasty and easy to make.
#98622
Kymberly (New York) says:
I have been using this recipe for 3 years now and it comes out perfectly tasty every time. It's heavy but very rich and sweet, my family and friends love it when I make it!
#129124
Cathy (Pennsylvania) says:
Fabulous recipe! My first time making anything with blueberries. I added 1 extra tablespoon of lemon juice (reconstituted) and used orange rind instead of lemon as I didn't have lemons in the house. Baked in 2 8.5 inch round baking pans. It took approx 45 mins and was brown on top.
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