Amber & Brooks In The Kitchen: Lemon-Blueberry Poundcake

Blueberries are in season so, Amber and Brooks from KVOO's morning show are cooking up some lemon blueberry pound cake.

1 C BUTTER, SOFTENED

½ C SHORTENING

3 C SUGAR

5 EGGS

3 C ALL PURPOSE FLOUR

1 tsp BAKING POWDER

1 C ALMOND MILK

1 tsp VANILLA EXTRACT

1 tsp FRESH LEMON JUICE

ZEST OF ½ LEMON

1 C BLUEBERRIES

LEMON GLAZE:

2 C CONFECTIONER’S SUGAR

1/3 C FRESH LEMON JUICE

ZEST OF ONE LEMON

PINCH OF SALT

Preheat oven to 350 degrees. Cream butter and shortening. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. In separate bowl, combine flour and baking powder. Add to creamed mixture, alternating with almond milk, mixing well after each addition. Stir in vanilla, lemon juice, and zest, then fold in blueberries. Spray tube pan with non stick baking spray and pour in batter. Bake at 350 degrees for 1 hour 15 minutes or until cake tests done. Cool in pan for 10-15 minutes before flipping and removing from tube pan. While cake is cooling slightly, combine all ingredients for the lemon glaze. Drizzle over cake and serve.