Blueberry Honey Pound Cake

• 1 c. butter
• 3 eggs
• 1/2 c. honey
• 1/2 c. sugar
• 1 tbsp. vanilla
• 1 tbsp. grated lemon peel
• 2 c. flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/4 tsp. baking soda
• 1 c. frozen blueberries, in 1 tbsp. flour
• 1/2 c. chopped pecans (opt)

1. Beat butter for 1 min. Add honey and sugar. Beat for 5-7 minutes. Add vanilla and lemon peel. Add eggs and beat well. Combine dry ingredients and add to butter mixture. Beat only to blend. Fold in floured blueberries and pecans.
2. Pour into 9x5x3 greased and floured loaf pan. Bake at 325F for 60 minutes.
3. While still hot in the pan, spread with Lemon Glaze.
4. Lemon Glaze: 1 c. icing sugar, 2-4 tbsp. lemon juice. Place icing sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.

butter, eggs, honey, sugar, vanilla, flour, baking powder, salt, baking soda, frozen blueberries, pecans

Taken from www.epicurious.com/recipes/member/views/blueberry-honey-pound-cake-50050439 (may not work)