This recipe is so easy and sure to become a family favorite. The unique combination of fresh blueberries, Georgia pecans, and hand squeezed lemon juice come together creating a delicious last course for tonight's dinner menu, or the headliner for your weekend breakfast line up. However you choose to enjoy this Blueberry Pecan Pound Cake, we promise you'll be thanking us....

CAKE INGREDIENTS:

1/2 cup butter

3 eggs

3-1/2 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

2 cups sugar

4 cups fresh blueberries

1 cup milk

1 cup Pearson Farm Large Chopped Pecans

GLAZE INGREDIENTS:

2 cups powdered sugar

6 Tbsp fresh squeezed lemon juice

DIRECTIONS:

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan; set aside.

In a large bowl sift together the flour, baking powder, and salt; set aside.

In a very large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until mixture is well combined.

Beat in eggs.

Stir blueberries into the flour mixture.

By hand, stir blueberry mixture into the butter mixture.

Stir in milk just until combined.

Spread batter into prepared pan.

Evenly sprinkle over and lightly press the Pearson Farm Pecan Pieces into the cake batter. (lightly pressing will ensure the pecans bake into the cake)

Bake in a 300 degree F (convection) oven for 70 minutes or until a wooden skewer inserted near the center comes out clean.

Cool on wire rack for 15 minutes. Loosen cake from edge of pan with metal spatula. Remove cake from pan; cool completely on wire rack.

While the cake is cooling, mix the powdered sugar with the lemon juice in a small bowl and set aside.

Place cooled cake on plate and drizzle with lemon glaze. Enjoy!