Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake

175

Ingredients

  • 11/2 cups all purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 8 tbsps unsalted butter (room temperature)
  • 1 cup sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 2 tbsps juice (fresh, 1 lemon)
  • 1 tbsp lemon (finely grated zest)
  • 1/4 cup buttermilk (1 tablespoon)
  • 11/2 cups blueberries (washed dried and tossed with 1 tablespoon flour)
Total Time
1 hr 15 min

Preparation

1. Adjust oven rack to middle position and preheat oven to 350°F. Butter and flour loaf pan. In a small bowl, whisk together flour, baking powder, baking soda, and salt; set aside.

2. In a large bowl, beat together butter and sugar with a wooden spoon until light and creamy, about 4 minutes. Beat in eggs, one at a time, then vanilla extract, lemon juice, and lemon zest. Add buttermilk and beat until just combined. Add flour mixture to the bowl and beat until incorporated. Gently fold blueberries into the batter.

3. Pour batter into prepared loaf pan and bake until golden and a cake tester inserted into the middle comes out clean, about 50 minutes. Let cool 10 minutes in the pan, then turn out to a wire rack to complete cooling.

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Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy
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