Pineapple Blueberry Lemonade Pound Cake

Pineapple Blueberry Lemonade Pound Cake Ingredients For the Pineapple Layer 6–8 pineapple slices (enough to fit around the Bundt pan) ¼ cup melted butter ½ cup light brown sugar For the Pound Cake 3 cups all-purpose flour 1 tsp baking powder ½ tsp salt 1 cup unsalted butter, softened 8 oz cream cheese, softened 2½ cups granulated sugar 5 large eggs 2 tsp vanilla extract 1 tsp lemon extract (optional, for extra lemonade flavor) ¼ cup thawed frozen lemonade concentrate 2 tbsp fresh lemon juice 1 tbsp lemon zest ½ cup crushed pineapple, well drained 1½ cups fresh blueberries 1 tbsp flour (to coat blueberries) Lemonade Glaze 2 cups powdered sugar 3–4 tbsp thawed frozen lemonade concentrate 1 tbsp pineapple juice 1 tsp vanilla extract Instructions Preheat oven to 325°F (163°C). Grease and flour a 10- or 12-cup Bundt pan. Pour the melted butter into the bottom of the pan and sprinkle the brown sugar evenly over it. Arrange the pineapple slices around the bottom of the pan, overlapping slightly if needed. Whisk together the flour, baking powder, and salt. Beat the butter, cream cheese, and sugar for 4–5 minutes until light and fluffy. Add the eggs one at a time, mixing well after each. Mix in the vanilla, lemon extract, lemonade concentrate, lemon juice, and lemon zest. Gradually add the dry ingredients until just combined. Fold in the crushed pineapple. Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter. Spoon the batter carefully over the pineapple slices and smooth the top. Bake for 75–90 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 15–20 minutes before inverting onto a serving platter. Whisk together the glaze ingredients and drizzle over the cooled cake. #Poundcake #Homemade #BakingFromScratch #Foodie #EasyRecipe