Blueberry Pound Cake – 2 cups (240 g) all purpose flour – ½ tsp salt – ¼ teaspoon baking soda – 1 cup (200 g) granulated sugar – 2 lemons, zested – 1 cup (226 g) unsalted butter, softened – 3 large eggs (US), room temperature – 1 tsp (5 ml) vanilla extract – ½ cup (120 g) sour cream, room temperature – 1 cup (190 g) blueberries tossed in 1 tablespoon (8 g) flour Lemon Glaze – 1½ cups (180 g) powdered sugar – 1 tbsp (15 ml) lemon juice – 1 - 2 tbsp (15 - 30 ml) milk or heavy cream – 1 tsp (5 ml) vanilla extract
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