blueberry pound cake
No Image
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!
yield
1 10" cake
prep time
20 Min
cook time
1 Hr 45 Min
method
Bake
Ingredients For blueberry pound cake
-
2 cbutter, softened
-
2 csugar
-
8 lgeggs
-
3 3/4 call-purpose flour
-
4 cfresh blueberries
-
1/4 cgrated lemon rind
-
1/4 call-purpose flour
How To Make blueberry pound cake
-
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.
-
2Gradually add 3 3/4 cups flour to the creamed mixture, mixing at low speed just until blended after each addition.
-
3Toss the blueberries and lemon rind with 1/4 cup flour. Fold into the batter. Pour into a greased 10-inch tube pan.
-
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!
ADVERTISEMENT