Lemon Blueberry Pound Cake (Bread Machine) • Robyn's Southern Nest

Ingredients:

For the Lemon Blueberry Pound Cake:

3 large eggs, beaten
1 tablespoon baking powder
1 stick salted grass fed butter, melted and cooled
1 cup granulated sugar
1/3 cup whole milk
2 tablespoons lemon zest (from 2 lemons)
2 tablespoons lemon juice
1 cup fresh or frozen blueberries
2 cups all-purpose flour
1 tablespoon cornstarch

For the Lemon Glaze:
1/2 cup powdered sugar
1 tablespoon lemon juice

Add all of the ingredients for the pound cake into your bread machine in the order listed, except for the blueberries and cornstarch. They’ll get added later.

Select the appropriate setting on your bread machine for non-yeasted breads. For my Cuisinart it’s the cake setting.

While the bread maker is mixing the ingredients, toss the blueberries in the cornstarch. This will keep the blueberries from sinking to the bottom of the cake. If you’re using frozen blueberries, it’ll also minimize color bleed, so your pound cake doesn’t turn out purple.

Listen for the “add ingredients” beep. When it goes off, open the lid, and use a rubber spatula to incorporate any ingredients that may have gotten stuck to the sides of the pan. Then, toss the blueberries in; close the lid; and press “start” to resume mixing.

When the cake is finished baking, carefully remove the pan from the bread machine with pot holders.

Let the cake cool in its pan for 10 minutes. Then, turn it out on a cooling rack, or plate, and cool completely.

To make the lemon glaze for your pound cake, simply stir the powdered sugar and lemon juice together. Then, drizzle it over the cake.

Enjoy!!

Watch the Reel