Ripe, juicy blueberries pop in this classic pound cake drizzled with a simple lemony glaze. 

~Ingredients:  

8 oz Cream Cheese, room temperature.

1 1/2 Cups Unsalted Butter, room temperature.

1 Cup Margarine, room temperature.

3 Cups Granulated Sugar.

3 Cups Cake Flour.*

6 Eggs.

2 Cups Fresh Blueberries.

-Glaze:

Juice of 1 Lemon.

2 Cups Confectioners Sugar.

-Topping:

Lemon Zest

~Directions:

Step 1: Preheat oven to 300 degrees Fahrenheit.

Step 2: In a large mixing bowl, combine the cream cheese, butter and margarine. 

Step 3: Beat on medium-high for 3-5 minutes or until light and well blended. 

Step 4: Add the granulated sugar and whip on medium - high until light and fluffy. 

Step 5: Alternate adding the cake flour and eggs. 

Step 6: Beat just until the flour is incorporated and the egg yolks disappear before adding the next round. 

Step 7: Grease and flour a 12 cup Bundt cake pan or two large loaf pans.

 Step 8: Add 2 tablespoons of cake flour to the blueberries and toss to coat. 

Step 9: Pour about half the batter to the pan and sprinkle with 1/3 of the blueberries. 

Step 10: Cover with more batter, then more blueberries and repeat.

Step 11: Bake for 1 hour 45 minutes at 300 degrees Fahrenheit.

Step 12: Cool for half hour then remove to a platter and cool completely.

-Making the Glaze:   

Step 13: Combine 2 cups confectioners sugar with the juice of 1 lemon or more until desired consistency. 

Step 14: Drizzle over the cooled cake. 

Step 15: Garnish with lemon zest.

~Recipe Notes:  

*How to make your own Cake Flour: 

-Ingredients:

1 Cup All Purpose Flour.

2 Tablespoons Corn Starch.

-Directions:

Step 1: Remove 2 tablespoons from one level cup of all-purpose flour, then add in 2 tablespoons of corn starch.

Step 2: Sift together very well before using.

  Substituting cake flour with a mix of all-purpose flour and cornstarch works because the cornstarch helps inhibit the formation of some of the gluten in the all-purpose flour. The result? A cake that's just as tender as it would be if you used store-bought cake flour. Just be sure to sift your the flour well: you want the cornstarch to be thoroughly combined with the flour and the mix to be light and airy.

1) You can use 2 large loaf pans instead of a bundt cake pan.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hannah and Hailey :)