Blueberry Lemon Pound Cake
CATEGORIES
INGREDIENTS
  • Cooking Time: 75
  • Servings: depends on slice size
  • Preparation Time: 10-15
  • 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
  1. Preheat oven to 325 degrees.
  2. Cream butter and sugar.
  3. Add eggs one at a time and beat until light and fluffy.
  4. Add vanilla.
  5. Sift 2 cups flour, salt and baking powder together.
  6. Add sifted ingredients to creamed mixture and beat.
  7. Dredge berries in remaining flour.
  8. Gently fold floured berries & lemon zest into the batter.
  9. Grease and dust a bundt pan with confectioners' sugar or flour; pour batter into it.
  10. Bake for 1 hour and 15 minutes.
RECIPE BACKSTORY
This was adapted from a friends plain pound cake after I had picked tons of blueberries.