BLUEBERRY LEMON POUND CAKE

 

  • Cooking Time: 75
  • Servings: depends on slice size
  • Preparation Time: 10-15

Ingredients

  • 1 cup butter softened
  • 2 cups sugar
  • 4 eggs (room temp)
  • 1 1/2 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 2 cups flour & 1 cup flour for dredging berries
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1 pint fresh blueberries or 2 c. frozen, thawed
  • 1 tablespoon lemon zest

Directions

  • Preheat oven to 325 degrees.
  • Cream butter and sugar.
  • Add eggs one at a time and beat until light and fluffy.
  • Add vanilla.
  • Sift 2 cups flour, salt and baking powder together.
  • Add sifted ingredients to creamed mixture and beat.
  • Dredge berries in remaining flour.
  • Gently fold floured berries & lemon zest into the batter.
  • Grease and dust a bundt pan with confectioners' sugar or flour; pour batter into it.
  • Bake for 1 hour and 15 minutes.

Notes

This was adapted from a friends plain pound cake after I had picked tons of blueberries.

Categories: Cake  Fruit 

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