Blueberry Lemon Pound Cake
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
Preheat oven to 325 degrees.
Cream butter and sugar.
Add eggs one at a time and beat until light and fluffy.
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.
Pairs Well With
This was adapted from a friends plain pound cake after I had picked tons of blueberries.