Blueberry Lemon Pound Cake
- Preparation time: 20 mins
- Total time : 1-1/2 hours
- Portion size: 12
This recipe makes 12 servings
|Per serving: about||-|
|total fat||17 g|
|sat. fat||10 g|
Small fresh wild blueberries are perfect for this dense lemony cake. However, you can use frozen (unthawed) blueberries if fresh are not in season.
- 1 cup 1cupunsalted butter, softened
- 1 cup 1cupgranulated sugar
- 4 4eggeggs
- 3 tbsp 3tbspmilk
- 2 tbsp 2tbspfinely grated lemon zest
- 1 tsp 1tspvanilla
- 2 cups 2cupsall-purpose flour
- 1 tsp 1tspbaking powder
- 1/2 tsp 1/2tspsalt
- 1-1/2 cups 1-1/2cupsfresh wild blueberries Lemon Syrup:
- 1/4 cup 1/4cupgranulated sugar
- 3 tbsp 3tbsplemon juice
In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time, until light and creamy. Beat in milk, lemon zest and vanilla.
In separate bowl, whisk together all but 1 tbsp of the flour, baking powder and salt; stir into butter mixture until smooth and blended.
Toss blueberries with remaining flour; fold half into batter. Scrape half of the batter into 9- x 5-inch (2 L) parchment paper-lined loaf pan. Sprinkle with remaining blueberries. Scrape remaining batter over berries, smoothing top. Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, about 1-1/2 hours.
Lemon syrup: In microwaveable bowl, microwave sugar with lemon juice at high, stirring once, until hot and sugar is dissolved, 30 seconds. With skewer, poke holes all over top of cake; brush or pour syrup evenly over top. Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely. (Make-ahead: Wrap in waxed paper and store for up to 2 days or overwrap in foil and freeze for up to 1 month.)
Source : Canadian Living Magazine: June 2011