BLUEBERRY LEMON POUND CAKE

INGREDIENTS

2 3/4 CUPS FLOUR

1 1/2 TEASPOON BAKING POWDER

1/4 TEASPOON BAKING SODA

1/4 TEASPOON SALT

1 3/4 CUPS SUGAR

1 CUP BUTTER SOFTENED

4 EGGS

2 TABLESPOONS OF LEMON JUICE

2 TEASPOONS LEMON ZEST

2 TEASPOONS OF VANILLA

1 CUP BUTTERMILK

1 1/4 CUP OF FRESH FROZEN BLUEBERRY

PREPARATION

HEAT OVEN TO 350 DEGREES AND GREASE BUNDT PAN .

COMBINE FLOUR BAKING POWDER, BAKING SODA, AND SALT, AND SET ASIDE .

IN A MIXING BOWL BEAT SUGAR,AND BUTTERMILK UNTIL FLUFFY .ADD EGGS ONE AT A TIME MIX WELL AFTER EACH EGG .

ADD LEMON JUICE AND LEMON ZEST ,AND VANILLA , BEAT WELL.

ALTERNATE FLOUR MIX AND BUTTERMILK FOLD IN BLUEBERRIES IN BATTER BAKE FOR 45 TO 50 MINUTES .

LEMON GLAZE

COMBINE 1 1/2 C UPS POWDER SUGAR , 2 TABLESPOONS LEMON JUICE AND 1 TABLESPOON LIGHT COLORED CORN SYRUP

BEFORE ADDING BLUEBERRIES TO BATTER ,MIX ONE TABLESPOON FLOUR THIS WILL WILL HELP THE BLUEBERRIES FROM SINKING TO THE BOTTOM OF THE CAKE

THIS POUND CAKE IS DELICIOUS