Blueberry Lemon Glazed Pound Cake

Blueberry Lemon Glazed Pound Cake

Ingredients

• 2 sticks butter (room temperature)
• 8 oz cream cheese (room temperature)
• 3 cups sugar
• 4 eggs (room temperature)
• 1 cup mayonnaise 
• 1 Tbsp vanilla
• 3 cups all purpose flour
• 1/4 cup cornstarch 
• 1 teaspoon salt
• 2 cups fresh or frozen blueberries 
• For lemon glaze
• 1 cup powdered sugar 
• 2 Tbsp lemon juice
• 1-2 Tbsp milk
• Zest of 1 lemon

Directions

• Preheat oven to 325 degrees F. and prepare a bundt pan by spraying with nonstick spray.
• Using a stand mixer fitted with paddle attachment, beat butter, cream cheese and sugar together until light and fluffy.
• Add eggs one at a time, mixing for a minute after each addition.
• Add mayonnaise and vanilla and mix for a minute.
• In a separate bowl, whisk together flour, cornstarch and salt until cornstarch is well distributed throughout the flour.
• Slowly add flour to batter and mix on medium-low speed until just combined.
• Fold in blueberries.
• Pour batter into prepared bundt pan and bake 90 minutes or until toothpick inserted comes out clean.
• Let cool in pan for 30 minutes then flip unto a plate to finish cooling.