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Delicious Lemon Blueberry Pound Cake

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SHARING IS CARING!

 

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Unbelievably thick and wet. This is how a traditional pound cake should taste like! The same as the ones I used to get at my grandmother’s house and at bake sales.

Used both the lemon’s rind and juice together with fresh blueberries.

I plan on using this recipe all blueberry season long. We appreciate the wonderful, time-tested formula that yielded such rich, satisfying flavor and velvety consistency.

The colonists were awestruck by the variety and quality of the wild berries. According to Captain John Smith, “the Indians treated us to a feast of strawberries, mulberries, bread, fish, and other country goods.”

Blueberry pound cake is a dense and buttery confection studded with juicy blueberries and flavored with a touch of vanilla. This dish is a tried-and-true classic and a cinch to make.

This blueberry poundcake is a staple in any conversation about excellent, accessible cake recipes. As kids, my siblings and I devoured these that my mother prepared, and now I make them for my own children, and they love them just as much.

It’s no secret that I have a serious addiction to traditional American food. Made from simple, on-hand ingredients, it’s a breeze to put together.

 

Ingredients :

 

1/2 a cup of butter

3 eggs

3 and a half cups of all-purpose flour

Two Tablespoons of Baking Soda or Powder

One-fourth of a teaspoon of salt

1 pound of sugar

Blueberries, enough for four cups

One-and-a-half cups of milk

 

Instructions:

 

Wait 30 minutes for butter and eggs to soften at room temperature. Prepare a 10-inch tube pan with butter and set aside.

Sift the flour, baking powder, and salt into a large bowl.

Use a medium-speed electric mixer to thoroughly blend the butter and sugar in a large mixing dish.

Blend in some eggs.

Blend the blueberries with the flour.

Add the blueberry mixture to the butter and whisk by hand until combined.

Blend in the milk until it is almost incorporated.

A pan of batter was spread out.

A wooden skewer inserted in the middle should come out clean after 60–75 minutes in an oven preheated to 325 degrees F.

Allow to cool for 15 minutes on wire rack.

The cake can be released from the pan’s edge by loosening it with a narrow metal spatula.

Take cake out of pan and let it cool on wire rack.

This is fantastic as is, but I think it would be even better with some freshly grated lemon zest or a few handfuls of white chocolate chips. Alternatively, you might use a combination of blueberries and raspberries.

 

 

 

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