Lemon Blueberry Pound Cake Loaf

I couldn’t stop baking during quarantine! I wanted to create a lemon pound cake (similar to Starbucks!) but I had some blueberries that were going to go bad— that’s when the lemon blueberry pound cake loaf was born. It’s dense and decedent just like a pound cake, but the lemon blueberry flavor gives this cake a unique freshness that is perfect for the spring and summer months!

Ingredients:

Pound cake loaf

• 2 c AP flour

• 1 tsp baking powder

• 1 tsp salt

• 2 sticks butter, room temperature

• 1 c sugar

• 1/4 c plain Greek yogurt or sour cream

• 3 eggs, room temperature

• Zest + juice from 1 lemon

• 1 tsp vanilla

• 1 c fresh blueberries

Lemon glaze

• 1 c confectioners sugar

• zest + juice from 1/2 lemon

• 1 Tbsp milk

Instructions:

1. Preheat the oven to 350 F. Grease a loaf pan and set aside. In a large bowl, mix flour, baking powder, and salt. Set aside. In an electric mixer beat butter. Then add sugar and beat for 2 mins. Add eggs, one at a time. Add greek yogurt, vanilla, lemon juice and lemon zest And mix until combined. Slowly add the flour mixture and mix until combined. Using a rubber spatula, lightly fold in blueberries. Pour batter into a greased loaf pan. Bake at 350F for 45 mins. Make glaze and set aside. When the cake is finished, allow to cool for at least 15 minutes. Transfer the loaf to a cooling rack with parchment paper under the cooling rack. Poke a few holes in the loaf cake. Drizzle the glaze over the cake, slice, and enjoy. This pound cake is delicious warm with a cup of espresso!