Moist Blueberry Lemon Pound Cake

By garciamoss

Ingredients

• 175 g or 3/4 cup softened butter
• 120 ml or 1/2 cup milk
• 290 g or 1 1/2 cups regular sugar
• 3 eggs (lightly beaten)
• zest of 1 lemon
• juice of 1 lemon
• 150 g or 1 cup Frozen Blueberries
• 225 g or 1 3/4 cups Plain / All purpose flour (sieved)
• 1 1/2 tsp baking powder
• 1/2 tsp salt

Details

Adapted from lovefoodies.com

Preparation

Step 1

1. Heat oven to 160C, Gas 3, 300F. Grease and line your baking tin.
** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
2. Get all your ingredients ready, i.e zest and juice the lemon, sieve the flour, and add the salt and baking powder to the flour etc.
3. Start with making the cake batter by creaming the butter and sugar until a pale light colour.
4. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
5. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the lemon juice, and zest, the rest of the milk and flour. Right at the end, fold in the blueberries.
6 Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 1hr and 20 minutes. Test if done by placing a skewer in the centre of the cake and make sure it comes out clean. Every oven is different so cook times will vary a little.
***** Please note, if using a Bundt tin, cook time is 1 Hour 10 minutes.
7. Have a cup of tea and wait!

Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn't usually last that long!

We'd be interested in your comments about this delicious recipe, and how you found the flavours. Did you use any other flavours?