LEMON POUND CAKE WITH BLUEBERRIES RECIPES

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.

Steps:

• In a large mixing bowl, whisk together cake mix and pudding mix. Keep aside.
• In another mixing bowl, add eggs, oil, water, sour cream, lemon zest, lemon extract and mix until smooth.
• Dump the dry mixture into the wet mixture and mix until just combined. 
• Pour batter in a greased and floured loaf pan (Dimensions: 9x5). You can also use 2 smaller loaf pans or even a 10-12 cup bundt pan. 
• Spread batter evenly with a spatula. 
• Bake at 350 degrees for 50-55 minutes or until an inserted toothpick in the center comes out clean. Enjoy!