blueberry pound cake
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This is a great cake to make early in the day to serve later, since it needs to sit at room temperature for 8 hours. This is also great for breakfast with coffee!
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yield
1 10" cake
prep time
20 Min
cook time
1 Hr 45 Min
method
Bake
Ingredients For blueberry pound cake
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2 cbutter, softened
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2 csugar
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8 lgeggs
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3 3/4 call-purpose flour
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4 cfresh blueberries
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1/4 cgrated lemon rind
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1/4 call-purpose flour
How To Make blueberry pound cake
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1Beat the butter at medium speed of an electric mixer for about 2 minutes or until it is soft and creamy. Gradually add the sugar, beating at medium speed for 5 to 7 minutes. Add the eggs, one at a time, beating just until the yellow disappears.
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2Gradually add 3 3/4 cups flour to the creamed mixture, mixing at low speed just until blended after each addition.
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3Toss the blueberries and lemon rind with 1/4 cup flour. Fold into the batter. Pour into a greased 10-inch tube pan.
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4Bake at 300° for 1 hour and 45 minutes or until a wooden pick inserted in the middle comes out clean. Cool completely on a wire rack. Remove from the pan. Cover and let stand 8 hours at room temperature before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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