Blueberry Honey Pound Cake Recipe

Name: Blueberry Honey Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. butter; 3 eggs; 1/2 c. honey; 1/2 c. sugar; 1 tbsp. vanilla; 1 tbsp. grated lemon peel; 2 c. flour; 1 tsp. baking powder; 1/4 tsp. salt; 1/4 tsp. baking soda; 1 c. frozen blueberries, in 1 tbsp. flour; 1/2 c. chopped pecans (opt)

Servings: persons

1 c. butter
3 eggs
1/2 c. honey
1/2 c. sugar
1 tbsp. vanilla
1 tbsp. grated lemon peel
2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1 c. frozen blueberries, in 1 tbsp. flour
1/2 c. chopped pecans (opt)

1
Beat butter for 1 min. Add honey and sugar. Beat for 5-7 minutes. Add vanilla and lemon peel. Add eggs and beat well. Combine dry ingredients and add to butter mixture. Beat only to blend. Fold in floured blueberries and pecans.
2
Pour into 9x5x3 greased and floured loaf pan. Bake at 325F for 60 minutes.
3
While still hot in the pan, spread with Lemon Glaze.
4
Lemon Glaze: 1 c. icing sugar, 2-4 tbsp. lemon juice. Place icing sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.

1436

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. butter, 3 eggs, 1/2 c. honey, 1/2 c. sugar, and more.

Yes, Blueberry Honey Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Honey Pound Cake

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