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 – Joyofbaking.comIf the Blueberry Lemon PoundCake recipe was useful and interesting, you can share it with your friends or leave a comment.