Blueberry Lemon Pound Cake

Instructions

1. Prepare the baking pan
   Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or two 9x5-inch loaf pans, making sure to coat all surfaces thoroughly to prevent sticking.
2. Mix the dry ingredients
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream butter and sugar
   In a large mixing bowl using an electric mixer, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. This is an important step for achieving a light texture, so don't rush it.
4. Add eggs and flavorings
   Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract, lemon zest, and lemon juice until well combined.
5. Combine wet and dry ingredients
   Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix, as this can make the cake dense.
6. Prepare and add blueberries
   In a small bowl, toss the blueberries with 1 tablespoon of flour until lightly coated (this helps prevent them from sinking). Gently fold the coated blueberries into the batter using a spatula.
7. Bake the cake
   Pour the batter into the prepared pan(s) and smooth the top. Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover loosely with aluminum foil.
8. Prepare glaze and finish cake
   Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake, allowing it to run down the sides. Let the glaze set before slicing and serving.