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Blueberry Lemon Poundcake Recipe

   
 

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     Blueberry Lemon Poundcake

Category   Desserts - Breads
Sub Category   None

Ingredients
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup sugar
1 cup sour cream
juice of 1 lemon
2 cups all purpose flour - 1 tablespoon extra for tossing with blueberries
2 teaspoons baking powder
1/ 2 teaspoon salt
 
1 1/4 cups blueberries
GLAZE
1 1/2 cups confectioners sugar
lemon juice

Instructions
Set oven to 350 degrees Lightly spray a standard 9 x 5 loaf pan. Wisk together oil, eggs, vanilla, sugar sour cream and lemon juice. Add flour, baking powder, salt and blend. Toss blueberries with 1 tablespoon flour and fold into batter. Turn batter into pan and bake 50- 60 minutes or until risen and done in center. Check with toothpick Let cake cool before glazing
To make glaze, mix lemon juice with sugar to make a spreadable consistency - start with 3 tablespoons. Use more lemon juice to thin or more sugar to thicken.


Originally Submitted
12/2/2017





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