Blueberry-Lemon Pound Cake
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
44
Sourness
37
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 cups
Butter (softened)3 cups
White Sugar1 cup
Milk (room temperature)6
Eggs1 tbsp
Baking Powder4 cups
Unbleached All-Purpose Flour1 tsp
Lemon Zest (grated)2 cups
Blueberry (fresh)Directions:
1
Preheat the oven to 350 degrees F (175 degrees C)
2
Grease and flour a 10 inch Bundt pan
3
In a large bowl, cream together the butter and sugar until light and fluffy
4
Beat in the eggs one at a time, then stir in the lemon extract
5
Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk
6
I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed
7
Be sure to scrape the bottom and sides of the bowl often
8
Fold in the blueberries
9
Spoon the batter into the prepared pan
10
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean
11
Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely