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Blueberry Lemon Pound Cake recipe

For a real treat, top a slice of this sumptuouspound cake with a generous scoop of BlueberrySorbet.

Recipe: Blueberry Lemon PoundCake

1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs, separated
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups blueberries, lightly rinsed and dried

  • Preheat oven to 350°F (175°C).Grease a 9 x 5 x 2 3/4-inch loaf pan. Line the bottom with apiece of parchment or waxed paper and grease the paper. Lightlydust the pan with flour, shaking out the excess.
  • In a mixing bowl, cream 1 cup of butterand the sugar with an electric mixer until light and fluffy.Add the egg yolks, lemon zest and vanilla extract; beat untilsmooth. Add the sour cream and beat to combine.
  • Sift the flour, baking powder and salttogether, add to the butter mixture in three batches, stirringwith a wooden spoon until just combined.
  • Beat the egg whites in a bowl until theyhold soft peaks. Stir a third of the whites in to the batterto combine. Fold the remaining whites into the batter with arubber spatula until just combined. Do not over mix.
  • Fold the blueberries into the batter.Scrape into the prepared pan. Bake for 35 minutes. Reduce theoven temperature to 325°F (160°C) and bake 45 minuteslonger or until pound cake is golden brown and a wooden pickcomes out clean when inserted in the center. Let the loaf restin the pan on a rack for an hour before turning it out of thepan. Then place it back on the rack and allow it to cool completely.

    Makes 1 loaf.

    Lemon Blueberry Bread Recipe Demonstration –

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