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13Ingredients
90Minutes
340Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1/2 cup milk
- 1 Tbsp. grated lemon zest (packed, see note)
- 2 Tbsp. fresh lemon juice
- 2 cups all purpose flour (spooned into measuring cup and leveled-off with a knife)
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 cup blueberries (if using frozen blueberries, do not defrost)
- 1/2 cup unsalted butter (softened)
- 1 1/4 cups granulated sugar
- 2 large eggs
- 3/4 cup confectioners sugar
- 1/4 tsp. lemon zest (packed)
- 1 1/2 Tbsp. fresh lemon juice
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol70mg23% |
Sodium115mg5% |
Potassium90mg3% |
Protein5g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate57g19% |
Dietary Fiber1g4% |
Sugars37g |
Vitamin A8% |
Vitamin C10% |
Calcium4% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(4)
Patti 8 months ago
This pound cake is delicious!!! Love making it when the fresh wild blueberries are in season in Canada. The lemon and blueberry with a pound cake texture is the best. This is a keeper recipe. I sprayed the pan and used parchment paper in the bottom. No sticking
Sarah Mitchell 5 years ago
Delicious! Very moist. Great lemon flavor. Next time I need to grease the pan better as it did stick a little. I will definitely make again.
Betty H. 8 years ago
This is the most delicious lemon cake I've ever eaten. It was labor intensive, but it was definitely worth the effort. The cake is not too sweet and not too tart. It's just melt in your mouth goodness. It went F-A-S-T!