Blueberry Lemon Pound Cake

Here's a twist on a classic pound cake.  The lemon juice lightens the taste up and the blueberries make a great addition for a summery cake!

Blueberry Lemon Pound Cake

Ingredients

• 3 cups AP flour or cake flour
• 3 cups sugar
• 8 Tbsp. butter, softened
• 8 Tbsp. vegetable shortening
• 6 eggs
• 1 cup cream
• 1 tsp. vanilla
• 1/4 tsp. salt
• juice of 1 lemon, divided
• 3 cups blueberries
• 1 cup powdered sugar

Serves 10 - 12
Cook time: 1 hour and 30 minutes

Cream sugar, shortening, and butter with beater attachment in stand mixer (a hand mixer will work too).  Add eggs, one at a time, letting each on combining completely before adding the next.  Alternate adding flour and cream, mixing well after each addition.  Add vanilla and salt.  Add half the lemon juice and blueberries and gently stir to combine.  Pour into greased bundt pan.  
Do not preheat oven.  Put cake into cold oven and turn to 325 to bake for 1 1/2 hours.  When cake tester comes out clean of crumbs remove from oven and allow to cool on a wire rack for about 10 minutes, then invert onto wire rack and allow to cool.
Once cooled make the glaze: combine the remaining lemon juice with the powdered sugar - add more juice or sugar as needed (the consistency will largely depend on humidity).  Pour  glaze evenly over cake.  Garnish with lemon peel, if using.