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Lemon Blueberry Pound Cake
Ingredients
  • 1 ¼ cups (2 ½ sticks / 284 g) salted butter, room temperature
  • 3 cups (600 g) granulated sugar
  • 6 large eggs, room temperature
  • 3 cups (375 g) cake flour
  • ¼ cup (60 g) buttermilk, room temperature
  • 2 teaspoons lemon extract
  • 1 teaspoon lemon zest
  • 2 cups (296 g) fresh blueberries
  • subheading: Glaze:
  • 2 cups (250 g) confectioners’ sugar
  • ¼ cup (61 g) lemon juice
Steps
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