Wild Blueberry & Lemon Pound Cake

Name: Wild Blueberry & Lemon Pound Cake
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)

kiltedchef.ca

A Slice of Summer: Wild Blueberry & Lemon Pound Cake There’s something magical about the way wild blueberries and fresh lemons come together—bright, tangy, and

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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)