Lemon Blueberry Pound Cake

This pregnancy is wrapping up fast. The, I only have a week left, kind of fast. I am just wondering when he will decide to make his big debut! I have been the biggest procrastinator getting things ready for this baby boy of mine. I finally got around to washing his clothes LAST night.  As the time is drawing near to delivery, it makes me a both excited and sad all at the same time. Sad you ask? Yes, because I am one of those women that seriously LOVES being pregnant. I love feeling the baby move inside me, I love watching my tummy grow and I love the anticipation of the arrival of the new little one. I also LOVE eating and feel I can get away with it a lot more when pregnant ;) Food baby=the real baby haha!

Ingredients

• 1 cup butter
• 1¾ cups sugar
• zest of one lemon
• 3 eggs
• ½ teaspoon vanilla
• ¾ cup buttermilk
• 3 cups fresh blueberries
• 2½ cups flour
• 2 teaspoon baking powder
• 1 teaspoon salt

LEMON GLAZE

• 1½ cup powdered sugar
• 1 Tablespoon lemon juice
• 1 Tablespoon lemon zest
• 1 Tablespoon milk
• ¼ teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream butter, sugar, and lemon zest together for 3 to 5 minutes.
3. Add eggs one at a time and beat an addition minute per egg.
4. Add vanilla and mix in.
5. In a separate large bowl, mix and combine dry ingredients together.
6. Add dry ingredients alternatively with the buttermilk to the butter/sugar/lemon zest/egg mixture. Fold in blueberries.
7. Grease and flour either 2 large bread pans or 3 small bread pans.

Full Reading: https://www.chef-in-training.com/lemon-blueberry-pound-cake/

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