Wild Blueberry & Lemon Pound Cake – Kilted Chef

Ingredients

• For the Cake: 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 4 large eggs, room temp
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• 1 ½ cups (190g) all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup wild blueberries (fresh or frozen)
• 1 tbsp flour (for tossing berries)
• ½ tsp vanilla extract
• For the Glaze: 1 cup (120g) icing sugar, sifted
• 1–2 tbsp fresh lemon juice
• 1–2 tsp wild blueberry juice (press a few berries through a sieve or thaw and strain frozen ones)