Wild Blueberry & Lemon Pound Cake

1. Preheat oven to 350°F (175°C).
2. Grease and line a 9×5″ loaf pan with parchment paper, leaving overhang on the sides.
3. Cream Butter & Sugar: Beat butter and sugar together until light and fluffy (3–5 min on medium).
4. Add eggs one at a time, beating well after each.
5. Mix in lemon zest, lemon juice, and vanilla extract.
6. Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
7. Toss blueberries with 1 tbsp flour (helps prevent sinking).
8. Combine: Add dry ingredients to the wet mixture gradually, mixing just until combined.
9. Gently fold in the floured wild blueberries.
10. Bake: Pour batter into the loaf pan and smooth the top.
11. Bake for 50–60 minutes, or until a toothpick comes out clean (check at 50 mins).
12. Cool in the pan for 10 minutes, then lift out using parchment and transfer to a rack.

Blueberry-Lemon Glaze
How to Make It:
In a bowl, combine:

• 1 cup icing sugar
• 1 tbsp lemon juice
• 1–2 tsp blueberry juice, until you get a pale purple hue and pourable consistency.

Drizzle over the cooled cake. Let it set for 15–30 minutes.

Notes

1. Frozen blueberries work fine — don’t thaw them, just toss in flour and fold in straight from the freezer.
2. For extra lemon kick, add ½ tsp lemon extract to the batter.
3. Want a stronger purple glaze? Add a drop of natural blueberry powder or mash a few extra berries and strain them for more juice.