Blueberry Lemon Pound Cake

Name: Blueberry Lemon Pound Cake
Ingredients: 1 1/2 cups (7.5 ounces) all purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 8 tablespoons (1 stick) unsalted butter, at room temperature; 1 cup (7 ounces) sugar; 2 large eggs; 1/2 teaspoon vanilla extract; 2 tablespoons fresh juice from 1 lemon; 1 tablespoon finely grated zest from 1 lemon; 1/4 cup plus 1 tablespoon buttermilk; 1 1/2 cups blueberries, washed, dried, and tossed with 1 tablespoon flour

Blueberry Lemon Pound Cake was pinched from <a href="http://www.seriouseats.com/recipes/2012/07/blueberry-lemon-pound-cake-recipe.html" target="_blank">www.seriouseats.com.</a>

"[Photograph: Carrie Vasios] While blueberries are in season, use them in this buttery lemon pound cake. It's great for breakfast but topped with a scoop of ice cream, it can double as dessert. adapted from Ina Garten About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios..."

INGREDIENTS

•

1 1/2 cups (7.5 ounces) all purpose flour

•

1/4 teaspoon baking powder

•

1/4 teaspoon baking soda

•

1/2 teaspoon salt

•

8 tablespoons (1 stick) unsalted butter, at room temperature

•

1 cup (7 ounces) sugar

•

2 large eggs

•

1/2 teaspoon vanilla extract

•

2 tablespoons fresh juice from 1 lemon

•

1 tablespoon finely grated zest from 1 lemon

•

1/4 cup plus 1 tablespoon buttermilk

•

1 1/2 cups blueberries, washed, dried, and tossed with 1 tablespoon flour

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes