Hello friends, how are you? Today, I baked a blueberry cake. I loved how it turned out. It was delicious. I also shared the book series that I am currently reading this week. I am in love with the Chestnut Springs series by Elsie Silver. I am on book 3, Powerless. I enjoyed it and I can highly recommend it. My goal is to finish the series this month. Follow me @chymecindy_reads on TikTok if you’re into books.

Please watch the full video on my YouTube channel- Blooming Wonder.

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BLUEBERRY POUND CAKE

Ingredients:

1 3/4 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup granulated sugar
2 tsp lemon zest
1/2 cup unsalted butter
2 large eggs
1 cup yoghurt
1 tsp vanilla extract
1 cup blueberries

Instructions:

1. Preheat oven to 175’c. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
3. In a large bowl, beat the butter and sugar until light and fluffy. Blend in eggs, lemon zest, vanilla and yoghurt until soft.
4. Add the dry ingredients, mix slowly. Add the blueberries.
5. Bake for 45-55 minutes or until a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
6. Make the lemon glaze. Whisk the powdered sugar and lemon juice until smooth.
7. Drizzle the glaze over the cake, letting it drip down the sides. Slice and enjoy!