This delicious dessert has the perfect amount of fresh lemons and blueberries; they compliment each other perfectly! If you don’t feel like baking it, I’ll bake it for you… just place your order
Blueberry Lemon Pound Cake
1 cup Granulated Sugar
1 tablespoon Lemon Zest
1-1/2 cup Flour
1/4 teaspoon Himalayan Salt
2 teaspoons Baking Powder
1 cup Greek Yogurt
1/2 teaspoon Vanilla
1 tablespoon Lemon Juice
1/2 cup Vegetable Oil
1 cup Blueberries (tossed in flour)
1 teaspoon Lemon Zest
1 cup Powdered Sugar
2 tablespoons Lemon Juice
Preheat oven 350*. Grease loaf pan.
Combine lemon zest and sugar, mix together until it smells like lemons. Add flour, Himalayan salt, baking powder, whisk together.
In another bowl beat eggs, add Greek yogurt, vanilla, lemon juice, vegetable oil, and whisk until combined.
Add wet ingredients to the dry ingredients, mix well. Toss blueberries with flour, and mix into batter.
Pour batter into loaf pan, and spread evenly. Bake for 60 minutes. Toothpick will come out clean when done. Cool on a wire rack.
Combine powdered sugar, lemon zest, and lemon juice. Mix until smooth.
Pour glaze over top of cooled pound cake. Serve and enjoy!