Do you like lemon flavored desserts with lots of lemon flavor? Sometimes when I bake lemon desserts the lemon flavor isn’t as strong as I think I should be. And if it gets a lemon glaze, the lemon flavor’s a little too tart. I like to have a balanced flavor.
With blueberries getting ripe here in Pennsylvania, I started looking for some new recipes to use the blueberries. I make the Raspberry Coffeecake Muffins using blueberries which is my favorite muffin recipe and the Blueberry Snack Cake. I pinned a version of the blueberry pound cake from chef-in-training.com. I read through the recipe and it sounded like a flavorful and moist pound cake.
I did double the lemon zest and I skipped the lemon glaze. And make sure to flour the blueberries before you put them in the batter whether they are fresh or frozen. Blueberries tend to sink to bottom during the baking process. The flour will help to keep the blueberries throughout the pound cake. The first time I made it I forgot to flour them and they were all at the bottom. It still tasted good.
What a refreshing pound cake! And don’t forget to make extra to put in the freezer for another day. You can even make muffins out of the batter instead of mini loaves!
Blueberry Lemon Pound Cake
This refreshing summer cake combined blueberry and lemon flavors. It works well as a loaf cake or muffins.
- 1 cup softened butter
- 1 3/4 cups sugar
- zest of two medium lemons
- 3 eggs
- 1/2 teaspoon vanilla
- 3/4 cup buttermilk
- 3 cups of fresh or frozen blueberries (do not thaw if frozen)
- 2 1/2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- Preheat oven to 350.
- Cream together butter, sugar and lemon zest in a large bowl for about 3 minutes.
- Add eggs one at a time and beat well.
- Mix the dry ingredients together in a separate bowl.
- Alternately add the dry ingredients and the buttermilk until everything is mixed in.
- Before folding in the blueberries sprinkle about 2 tablespoons of flour over them. This will prevent them from sinking to the bottom.
- Fold the blueberries into the batter.
- Grease and flour 2- 8" x 4" or 4 - 4" x 2" loaf pans.
- Pour batter into the pans and bake at 350 for 45-55 minutes or until a toothpick when inserted comes out clean. Baking time will depend on the size pan you use.
- Remove from the oven and cool for about 15 minutes then remove from pans to cool completely.
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Sharon is a co-founder here at The PinterTest Kitchen. She works part-time at a local winery and is also very involved in running her husband’s wrought iron business.