A quick and easy pound cake but absolutely delicious! This recipe uses mini frozen blueberries, but also fresh fruit will work perfectly! The pound cake is very moist and refreshing thanks to the lemon flavor.

Pound cake:
~ 8 oz or 1 & 1/4 cup frozen blueberries (thawed out)
~ 2 Tbsp flour
~ 1 tsp lemon zest
~ 1 & 1/2 cup flour
~ 1/2 tsp salt
~ 1 tsp baking powder
~ 5 Tbsp (stick) melted butter
~ 1 cup sugar
~ 2 eggs
~ 1 tsp vanilla extract
~ 1 Tbsp lemon juice
~ 1/2 cup milk

Glaze:
~ 1 Tbsp melted butter
~ 1 Tbsp lemon juice
~ 1/2 cup powder sugar
~ 1 tsp milk

 
Prepare blueberries: Drain juices from frozen blueberries, then mix together blueberries with flour and lemon zest.
 
Flour mixture: In a bowl sift flour, salt, and baking powder.

Prepare batter:
In a mixer (paddle attachment) combine melted butter, sugar, eggs, vanilla extract and lemon juice. Mix all for 2-3 min.
Then start adding milk and flour mixture (alternating by first adding milk, then flour, then milk, and flour)
With a spatula fold in blueberries.
Place dough in the buttered loaf.
Bake at 350 for 60 min.
Once baked, let it cool off and then glaze it and decorate pound cake with lemon skin.

Prepare glaze: In a bowl whisk melted butter, lemon juice, powder sugar, and milk.

Drizzle the glaze on the top of the pound cake and serve.