Blueberry Lemon Pound Cake

By Alison Kent and The Test Kitchen

96 people added this to their Recipe Box

Blueberry Lemon Pound CakeSmall fresh wild blueberries are perfect for this dense lemony cake. However, you can use frozen (unthawed) blueberries if fresh are not in season.3 user reviews.

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Blueberry Lemon Pound Cake
Photography by Yvonne Duivenvoorden

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	331331 cal
pro	5 g5g pro
total fat	17 g17g total fat
sat. fat	10 g10g sat. fat
carb	40 g40g carb
fibre	1 g1g fibre
chol	103 mg103mg chol
sodium	145 mg145mg sodium
potassium	75 mg75mg potassium
% RDI:	-
calcium	33 calcium
iron	99 iron
vit A	1616 vit A
vit C	77 vit C
folate	2424 folate

Preparation time: 20 mins
Total time : 1-1/2 hours

Small fresh wild blueberries are perfect for this dense lemony cake. However, you can use frozen (unthawed) blueberries if fresh are not in season.

Ingredients

1 cup unsalted butter , softened1 1cup cupunsalted butter, softened
1 cup granulated sugar 1 1cup cupgranulated sugar
4 eggs 4 4eggeggs
3 tbsp milk 3 3tbsp tbspmilk
2 tbsp finely grated lemon zest 2 2tbsp tbspfinely grated lemon zest
1 tsp vanilla 1 1tsp tspvanilla
2 cups all-purpose flour 2 2cups cupsall-purpose flour
1 tsp baking powder 1 1tsp tspbaking powder
1/2 tsp salt 1/2 1/2tsp tspsalt
1-1/2 cups fresh wild blueberries 1-1/2 1-1/2cups cupsfresh wild blueberries
Lemon Syrup:
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
3 tbsp lemon juice 3 3tbsp tbsplemon juice

Preparation

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 sa< 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