This Blueberry Lemon Pound Cake is so delicious and bursting with fresh blueberries and lemon! You can serve this pound cake at breakfast, brunch, for a snack, with afternoon tea, or even dessert! It is light, moist, and the lemon glaze is the perfect drizzle! This loaf recipe is definitely a family favorite!
Ingredients:
-2 cups flour
-1/2 teaspoon baking soda
-1/2 cup salted butter (softened)
-1 1/4 cup granulated sugar
-2 1/2 tablespoon fresh squeezed lemon juice
-3/4 tablespoon lemon zest
-1/2 cup oat milk
-1/4 tsp vanilla extract
-2 eggs
-pinch of salt
-1 1/2 cup of fresh blueberries
Lemon Glaze:
-1 cup powdered sugar
-2 1/2 tablespoons oat milk
-2 tablespoons butter (melted)
-1 tablespoon fresh squeezed lemon juice
Next Step:
-Preheat oven to 350 F and line a 9x5 loaf pan with parchment paper.
-In a small bowl combine the flour and baking soda. Set aside.
-In a large mixing bowl add the butter and sugar. Using a hand or stand mixer, mix until combined.
-Add in the eggs and mix.
-Then add in the lemon juice, lemon zest, oat milk, vanilla extract, and a pinch of salt. Mix until combined.
-Slowly pour the dry ingredients into the wet ingredients and mix until your batter comes together.
-Gently fold in the blueberries.
-Add the batter to the loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean. (I baked this loaf for 55 minutes).
-Take out and let cool completely.
-To make the lemon glaze, combine the powdered sugar, oat milk, butter, and lemon juice. Using a hand mixer, beat until combined.
-Drizzle the glaze all over your loaf!
-Serve and ENJOY!! *For additional recipes please follow me on Instagram @a.sprinkle.of.sweet
