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Lemon Blueberry Pound Cake

Name: Lemon Blueberry Pound Cake
Yield: One 9x5-inch loaf cake (8 to 10 servings)
Ingredients: For the Cake:; ½ cup milk; 1 tablespoon grated lemon zest, packed (see note); 2 tablespoons fresh lemon juice; 2 cups + 1 teaspoon all-purpose flour, spooned into measuring cup and leveled-off with a knife; ¼ teaspoon baking soda; ¼ teaspoon salt; 1 cup blueberries (if using frozen blueberries, do not defrost); 1 stick (½ cup) unsalted butter, softened; 1¼ cups granulated sugar; 2 large eggs; For the Glaze:; ¾ cup confectioners' sugar; ¼ teaspoon lemon zest, packed; 1½ tablespoons fresh lemon juice

This Lemon Blueberry Pound Cake is a deliciously moist and zesty dessert. Packed with fresh lemon zest and juice, this cake is bursting with citrus flavor, while the blueberries add a sweet and juicy burst in every bite. Topped with a tangy lemon glaze, it's the perfect treat for any occasion.