Blueberry Lemon Pound Cake

Stanstead Journal - - NEWS - By Ali­son Kent and The Test Kitchen Source: Cana­dian Liv­ing Mag­a­zine: June 2011

Small fresh wild blue­ber­ries are per­fect for this dense lemony cake. How­ever, you can use frozen (un­thawed) blue­ber­ries if fresh are not in sea­son.

Prep time : 20 mins To­tal time1 hour 30 min­utes

Por­tion size12

In­gre­di­ents

1 cup 1cup (250 mL) (250 mL) un­salted

but­ter, soft­ened 1 cup 1cup (250 mL) (250 mL)

gran­u­lated sugar 4 eggs 3 tbsp 3tbsp (45 mL) (45 mL) milk 2 tbsp 2tbsp (30 mL) (30 mL) finely

grated lemon zest 1 tsp 1tsp (5 mL) (5 mL) vanilla 2 cups 2cups (500 mL) (500 mL)

all-pur­pose flour 1 tsp 1tsp (5 mL) (5 mL) bak­ing pow­der 1/2 tsp 1/2tsp (2 mL) (2 mL) salt 1-1/2 cups 1-1/2cups (375 mL) (375 mL)

fresh wild blue­ber­ries

Lemon Syrup:

1/4 cup 1/4cup (60 mL) (60 mL) gran­u­lated sugar 3 tbsp 3tbsp (45 mL) (45 mL) lemon juice

Prepa­ra­tion

In large bowl, beat but­ter with sugar un­til light and fluffy. Beat in eggs, 1 at a time, un­til light and creamy. Beat in milk, lemon zest and vanilla. In sep­a­rate bowl, whisk to­gether all but 1 tbsp of the flour, bak­ing pow­der and salt; stir into but­ter mix­ture un­til smooth and blended. Toss blue­ber­ries with re­main­ing flour; fold half into bat­ter. Scrape half of the bat­ter into 9- x 5-inch (2 L) parch­ment pa­per­lined loaf pan. Sprin­kle with re­main­ing blue­ber­ries. Scrape re­main­ing bat­ter over berries, smooth­ing top. Bake in 350ºF (180ºC) oven un­til cake tester in­serted in cen­tre comes out clean, about 1-1/2 hours. Lemon syrup: In mi­crowave­able bowl, mi­crowave sugar with lemon juice at high, stir­ring once, un­til hot and sugar is dis­solved, 30 sec­onds. With skewer, poke holes all over top of cake; brush or pour syrup evenly over top. Let cool in pan on rack for 10 min­utes. Re­move from pan; let cool com­pletely. (Make-ahead: Wrap in waxed pa­per and store for up to 2 days or over­wrap in foil and freeze for up to 1 month.)

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