Lemon Blueberry Pound Cake

MAKES 3 loaves ACTIVE TIME 20 min. SAVE RECIPE

Lemon Blueberry Pound Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups (4 sticks) butter, at room temperature

  • 3

    cups granulated white sugar

  • 6

    large eggs

  • 2

    tsp lemon extract

  • 1

    tsp finely grated lemon zest

  • 4

    cups all-purpose flour

  • 1

    Tbsp baking powder

  • 1

    cup whole milk

  • 3

    cups fresh blueberries

Directions

Preheat the oven to 350 degrees F. Grease and flour three 8x5-inch loaf pans (or spray with baking spray). In a large bowl, use an electric mixer to combine the butter and sugar. Beat until light and fluffy. Beat in the eggs, one at a time, then beat in the lemon extract and zest. In a medium bowl, whisk together the flour and baking powder. Beat the dry mixture in a little at a time, alternating with splashes of the milk, until all is well-combined. Stir in the blueberries. Divide the batter between the three prepared pans. Bake for 40 to 50 minutes, or until a toothpick inserted into the middle comes out clean. Let the cake cool in the pans, then slide a knife around the edge and coax them out of the pans onto a cutting board. Cut and serve, or wrap and save or freeze for later.


Nutrition

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