LEMON BLUEBERRY POUND CAKE

• 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

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. In a separate large bowl, mix and combine dry ingredients together.
5. Add dry ingredients alternatively with the buttermilk to the butter/sugar/lemon zest/egg mixture. Fold in blueberries.
6. Grease and flour either 2 large bread pans or 3 small bread pans.
7. Pour batter and bake at 350 degrees F for 55 to 60 min.
8. Let loaves cool and pour glaze over them.

Lemon Glaze

1. Whisk glaze ingredients together until smooth.