Blueberry Pound Cake

INGREDIENTS
• 1 pint blueberries, washed and well drained
• 14 oz unbleached all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ pound (1 cup or 2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 eggs
• 1 ½ teaspoons pure vanilla extract
• Juice of 1 lemon

GLAZE INGREDIENTS
• 1 cup powdered sugar
• 3 tablespoons unsalted butter (melted)
• 2 tablespoons whole milk
• ¼ teaspoon vanilla extract
• 1 pinch salt

DIRECTIONS
• Position the rack in lower third of oven and preheat to 325 degrees F. Butter and flour 10-inch tube pan or two 9-inch loaf pans. Dust berries with ¼ cup flour. In separate bowl, whisk together remaining flour, baking powder, and salt.
• With mixer fitted with paddle or rotary beaters, cream butter until fluffy. Gradually add sugar, creaming at medium speed until fluffy and very light. Beat in eggs one at a time, beating well after each addition, then beat in vanilla and lemon juice.
• Fold flour into batter a little at a time until well blended and gently stir in berries. Pour into prepared pan(s), run a table or palette knife through and tap firmly on the counter a couple of times to take out any large air bubbles.
• Bake in lower third of oven for about 1 hour and 10 minutes. Do not open oven during first hour. Cool cake in pan on a wire rack for 10 minutes, then remove from pan
• Once cooled, mix the glaze ingredients together and drizzle on the cake.

COOKING TIPS
You can add more milk to make the glaze thinner if needed!

FEEDBACK
If you decide to make this, we’d love to get your feedback and see photos of your dish! If you need any help or have any questions about this recipe, feel free to respond to this email. And if you have any recipe requests, let us know! We love hearing from our readers :)

PRESENTED BY SAVANNAH SWEET TEA COMPANY