LEMON
BLUEBERRY POUND CAKE
Serves 8-10
Write a reviewSave RecipePrint
Prep Time20 min Cook Time1 hr 15 min Total Time1 hr 45 min
INGREDIENTS
- 14 tablespoons (1 package) unsalted Finlandia butter, softened, plus more for greasing the pan
- 1 1/4 cups plus 2 tablespoons sugar, divided
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 1/4 cups plus 1/4 cup all purpose flour, divided
- 1/2 teaspoon salt
- 1 pint fresh blueberries
- Fresh whipped cream, for serving (optional)
INSTRUCTIONS
1.
Preheat the oven to 325 degrees.
2.
Generously butter the bottom and sides of a
9”x5” loaf pan, then sprinkle with two tablespoons sugar. Swirl the pan around
to coat, then tap out any excess.
3.
Use an electric mixer to beat unsalted Finlandia
butter with 1 1/4 cups sugar until light and fluffy, about 4 minutes. Add the
eggs, one at a time, being sure to fully incorporate each one before adding the
next. Continue beating until the mixture is very light, about 3 minutes, then
mix in vanilla extract, lemon zest, and lemon juice.
4.
Add 1 1/4 cups flour, a little bit at a time,
along with the salt, and mix until just combined.
5.
In a separate bowl, add the blueberries with the
remaining 1/4 cup of flour and toss to coat. Add blueberries and all of the
flour to the batter, then gently mix until just incorporated, being very
careful not to break the blueberries apart.
6.
Transfer batter to the prepared loaf pan and
smooth out the top. Bake for about 60-75 minutes or until a toothpick inserted
into the center comes out clean.
7.
Allow the cake to cool completely, then slice
and serve with dollops of fresh whipped cream.
source : https://coleycooks.com/lbpc/
0 Response to "LEMON BLUEBERRY POUND CAKE"
Posting Komentar