Lemon Blueberry Pound Cake

It finally got warm here! Spring has arrived! After months and months of freezing snowy weather, it got warm! Happy day!

Lemon is obviously the best way invite spring back. 

I had been craving blueberries and lemon, so I decided to make a moist lemon-blueberry pound cake. 

What I thought of when I made this was the time I discovered lemon zest. I was using recipe that called for lemon zest. I asked my dad what that meant and he said, "It's the outside of the lemon grated." 

I didn't understand. Why would anyone want to eat the peel? Isn't that like eating a banana peel?

I was disgusted.

BUT... I have learned to really love lemon zest. It adds texture and taste to lemony recipes that can't be created any other way! So, I encourage you to leave the lemon zest in this recipe! Don't skip out on it!

Lemon-Blueberry Pound Cake 

Yields: 1 loaf

1 1/3 cup flour
1/4 tsp baking soda
pinch of salt
1 stick of butter, softened
3/4 cup sugar
1 tbsp lemon zest
2 eggs
1/2 sour cream
2 tbsp milk
3 tbsp lemon juice
1/2 cup blueberries

1 cup powdered sugar
3 tbsp lemon juice

1. Preheat oven to 350 degrees fahrenheit. Grease and lightly flour a 9x5 or 8x4 loaf pan.

2. Mix the flour, baking soda, and salt in a small bowl. In a separate medium bowl, cream butter, sugar, and lemon zest for about 4 minutes on a high speed until it's light and fluffy. Add the eggs, one at a time, beating for about 30 seconds after each egg.

3. In a small bowl, mix the sour cream and milk. To the butter mixture, add the flour and the sour cream mixtures, alternating between the two while mixing. Add the lemon juice and beat for 1 minute so it's well incorporated.

4. Bake at 350 for 40-45 minutes for an 8x4 or 45-50 minutes for a 9x5.

5. Whisk together the powdered sugar and lemon juice and glaze over the pound cake when it's still warm.

6. Enjoy!

Bon appétit!