Lemon Blueberry Pound Cake | Recipe Cart | Recipe Cart

Ingredients

• 1 1/2 cups (12 oz.) salted butter, softened
• 1 (8-oz.) pkg. cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 1 tablespoon lemon zest plus 2 Tbsp. fresh juice (from 2 lemons)
• 1 teaspoon vanilla extract
• 3 cups (about 11 1/4 oz.) bleached cake flour (such as Swans Down)
• 1 cup fresh blueberries
• 1/2 cup fresh blueberries
• 1/3 cup water
• 2 tablespoons granulated sugar
• 2 cups (about 8 oz.) unsifted powdered sugar
• 1 tablespoon fresh lemon juice (from 1 lemon)