Description
A delightful dessert that balances sweet blueberries with zesty lemon in a moist, dense pound cake.
Ingredients
- 2 cups cake flour (+ 2 tablespoons, separated)
- 1 teaspoon fine sea salt
- 3 large eggs (at room temperature)
- 3 egg yolks (at room temperature)
- 1 cup unsalted butter (room temperature)
- 1-1/4 cups granulated sugar
- 1-1/2 teaspoons pure vanilla extract
- 2 tablespoons freshly squeezed lemon juice (+ 1 teaspoon lemon zest)
- 1-1/2 cups fresh blueberries
Instructions
- Preheat the oven to 325ยฐF and grease a 9″x5″ loaf pan. Coat it with 1 tablespoon of flour.
- Whisk together the flour and salt in a bowl. In a separate bowl, toss the blueberries with 1 tablespoon of flour.
- Beat the butter in a stand mixer for 1 minute. Gradually add sugar and mix until fluffy.
- Add the eggs, vanilla, zest, and lemon juice, mixing until combined.
- Stir in the dry ingredients until just combined, then fold in the blueberries.
- Pour batter into the prepared pan and tap it on the counter. Bake for 1 hour and 10 minutes, tenting with foil for the last 15-20 minutes.
- Cool in the pan for 15-20 minutes, then invert onto a platter to cool completely.
Notes
For best results, use room temperature ingredients and don’t overmix the batter. Fresh blueberries enhance the flavor.
- Prep Time: 20
- Cook Time: 70
- Category: Dessert
- Method: Baking
- Cuisine: American