Blueberry Pound Cake

Full of blueberries and bright flavor, this lemon and cranberry cake makes a great brunch (or anytime).
This lemon and cranberry cake makes a beautiful brunch or any time cake. It has soft, delicate crumbs, and the flavor is very bright thanks to plenty of lemon peel, fresh lime juice, and a citrus-lime glaze.
You will need two large lemons for the entire recipe. Make sure to grate it before squeezing it, because it is impossible to do after that. Also, if you think about it, I wouldn’t recommend making this cake in a Bundt pan; It releases easily from a loaf pan but tends to stick to a piece of bread.
* ingredients :
° 1/2 cup butter
° 3 eggs
° 3-1/2 cups all-purpose flour
° 2 tsp. baking powder
° 1/4 tsp. salt
° 2 cups of sugar
° 4 cups of fresh blueberries
° 1 cup milk
* Directions :
Let the butter and eggs sit at room temperature for 30 minutes.At the same time, oil a 10-inch tube coil; sit on the side.Sift flour, baking powder & salt to a large bowl. Sit apart .In a very large bowl, use a blender to beat the butter and sugar at medium speed until the mixture is well combined. Beat the eggs.Adding blueberries to flour mixture.Add the blueberry mixture to the oil mixture manually.Add milk until smooth.Put the mixture in the prepared pot.Bake in an oven at 325°F for 60-75 minutes, or until the skewer near the center is clean.Cooed  on a metal rack about 15 minutes. Loosen the cake from the edge of the pan with a narrow metal spatula. Remove cake from pan.Cool totally on metal rack.
Note: This is excellent on its own, but would be great with a little added lemon zest or a handful of white chocolate chips. Or maybe a mixture of blueberries and berries. Ooh, that would be nice.
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