Blueberry Pound Cake with Icing
This simple blueberry pound cake dessert is perfect for the perfect celebration.
Recommended Products
loaf pan
spatula
hand mixer or stand mixer
Ingredients
- ⅓ cup milk
- 1 tablespoon lemon extract
- 1 tablespoon lemon juice
- 1 ½ cups white sugar
- 1 ½ cups butter
- 3 eggs
- 2 cups flour
- ¼ teaspoon baking soda
- dash salt
- 1 cup blueberries
- 4 tablespoon icing flavor of choice
Instructions
- In a measuring cup, measure out the milk. Dump in the lemon extract and lemon juice. Set aside.
- In a mixer, beat together butter and sugar until fluffy. Add in eggs and continue to mix until well combined. Add flour, baking soda, and salt and stir. Pour in milk/lemon mixture and stir until mixed throughout. Gently fold in the blueberries.
- Prepare loaf pan by spraying it with nonstick spray. Cut rectangle square of parchment paper and place in loaf pan. Make sure there is enough parchment paper on the edges so you can lift it out later. Spray parchment paper with nonstick spray.
- Pour batter into parchment paper in the loaf pan. Bake for 50 minutes at 325 degrees. Bake an additional 10 minutes at 350 degrees.
- To check if the blueberry pound cake is done, insert a toothpick into the cake. If it comes out clean, then it is done. If not, allow a few extra minute to bake and then test again.
- To serve, lift pound cake out of pan by pulling up the parchment paper. Place on a plate. Cut and serve with your favorite icing.
Nutrition
Calories: 503kcalCarbohydrates: 55.2gProtein: 4.9gSodium: 277mg
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.
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