You’ll Need (for the cake):
1 cup of softened butter.
3 cups of plain flour, divided.
1 tsp of baking powder.
2 cups of sugar.
1 tsp of vanilla.
½ tsp of salt.
2 cups of fresh blueberries.
You’ll Need (for the glaze):
⅔ cup of confectioners’ sugar.
1-2 tbsps of real lemon juice.
Preheat the oven to 350°, butter a 10” bundt pan and sprinkle it with sugar.
In a bowl, beat together the butter and sugar until creamy then beat in the eggs one at a time and mix in the vanilla.
In a separate bowl, mix together 2 cups of the flour, salt and baking powder then add the mixture to the creamy mixture and mix until well combined. Mix the blueberries with 1 cup of flour then fold into the cake mixture.
Pour the batter in the pan and bake for 1 hour and 15 minutes.
Mix together the glaze and pour over the cake while it’s still hot.
Simple, easy and delicious! This fresh blueberry pound cake is worth your time! I’ve made this before with bananas and other fruits, but I can assure you that blueberries brought the best of it!