Blueberry-Lemon Pound Cake

For best enjoyment , eat cake the same day it's baked

Ingredients:

1/2 cup unsalted butter, plus extra for pan, room temperature
1 cup (7 oz) granulated sugar
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups (6 oz) cake flour
½ cup quality heavy whipping cream
1 lemon, zested and juiced
1 cup fresh blueberries
1 cup powdered sugar


Directions
Preheat oven to 350 degrees F. Grease a 9×5 loaf pan with butter and dust with flour, set aside.
Cream the butter and sugar on medium-high speed for five minutes, until light, creamy and fluffy. Add eggs one at a time, mixing well after each. Mix in the vanilla. Sift in half of the flour, beat on low until blended, then add the cream and blend again until mix. Sift in the remaining flour and mix just until blended. Add the lemon zest and mix on low until incorporated and batter is smooth. Fold in the blueberries and spread batter into prepared pan.
Bake in preheated oven for 55-60 minutes, or until a tester inserted in the center comes out clean. Remove from pan and cool completely on a wire rack.
Once cool, whisk together 1 tablespoon of the fresh lemon juice and the powdered sugar until smooth. Drizzle over the cake and let it set for half an hour before serving. Best served same day.


Awesome pound cake; take a well deserved break and put your feet up.