For the CAKE

Cooking spray, for pan

1 c. (2 sticks) butter, softened (1600)

1 c. granulated sugar (720)

4 large eggs, room temp. (280)

1 tsp. pure vanilla extract

Zest of 1 lemon

2 c. plus 2 tbsp. all-purpose flour, divided (880)

1 1/2 tsp. baking powder

1 tsp. kosher salt

1 pt. fresh blueberries, some reserved for topping (120)

Preheat oven to 350°.

Grease a 9″-x-5″ loaf pan with cooking spray & press in parchment.

Beat together butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. Add vanilla extract & lemon zest and beat until combined.

Whisk together 2 cups flour, baking powder, and salt.

Add dry ingredients to wet ingredients and stir until just combined.

Combine most of the blueberries with remaining 2 tablespoons flour and toss to coat.

Fold 2/3 floured blueberries into cake batter.

Pour batter into prepared loaf pan and smooth top with a spatula.

Sprinkle with remaining blueberries.

Bake for 1 hour 10 minutes or until a toothpick inserted into the middle comes out clean.

Let cool 10 minutes, then invert onto a cooling rack to cool completely. 

FOR the GLAZE

1 c. powdered sugar (480)

2 tbsp. lemon juice

In a medium bowl, whisk together powdered sugar and lemon juice.

Drizzle over cooled pound cake and serve.

Total CAL: 4080 / 16 = 255 CAL per serving