Lemon Blueberry Pound Cake/Muffins

Lemon Blueberry Pound Cake/Muffins do NOT last very long around here!

They are super awesome!

Have made these with both frozen and fresh berries and fresh is definitely better but in the winter season frozen will be just fine!

This was originally a pound cake that I have turned into muffins.  Works well either way :)  Makes one loaf or about 22 muffins.

1 cup butter or margerine - soft

1 cup sugar

mix these together

4 eggs - I use 1 cup of applesauce (about 3 sm apples processed in the blender) and 2 tbsp water, 2 tbsp oil & 1 tsp baking powder instead of eggs

3 tbsp milk

the zest of one lemon

1 tsp vanilla

add these to the butter/sugar.  mix well until creamy

Add:

2 cups flour

1 tsp baking powder

1/2 tsp salt

mix well

Fold in 1 cup blueberries (you will need another 1/2 cup).  Put aprox 1 large tbsp of batter in each muffin cup and top with remaining blueberries - 4 or 5 each muffin.

If doing a loaf - fold in 1 cup blueberries and fill loaf pan then top with remaining blueberries.

Bake @ 350 aprox 20-25 min for muffins and 1 1/2 hrs for a loaf.

Prepare Lemon Syrup:

1/4 cup sugar

juice of one lemon

mix together - microwave for aprox 30 sec until sugar is dissolved. 

Remove muffins/loaf from oven.  Poke holes in tops.  Brush with Lemon syrup.  Let stand until cool, eat, enjoy :)