Pineapple Blueberry Lemonade Pound Cake

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Step 1

Preheat oven to 325°F (163°C).

Step 2

Grease and flour a 10- or 12-cup Bundt pan.

Step 3

Pour the melted butter into the bottom of the pan and sprinkle the brown sugar evenly over it.

Step 4

Arrange the pineapple slices around the bottom of the pan, overlapping slightly if needed.

Step 5

Whisk together the flour, baking powder, and salt.

Step 6

Beat the butter, cream cheese, and sugar for 4–5 minutes until light and fluffy.

Step 7

Add the eggs one at a time, mixing well after each.

Step 8

Mix in the vanilla, lemon extract, lemonade concentrate, lemon juice, and lemon zest.

Step 9

Gradually add the dry ingredients until just combined.

Step 10

Fold in the crushed pineapple.

Step 11

Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.

Step 12

Spoon the batter carefully over the pineapple slices and smooth the top.

Step 13

Bake for 75–90 minutes, or until a toothpick inserted comes out clean.

Step 14

Cool in the pan for 15–20 minutes before inverting onto a serving platter.

Step 15

Whisk together the glaze ingredients and drizzle over the cooled cake