Blueberry Lemon Pound Cake
- 1 1/2 cups (7.5 ounces) all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 cup (7 ounces) sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 tablespoons fresh juice from 1 lemon
- 1 tablespoon finely grated zest from 1 lemon
- 1/4 cup plus 1 tablespoon buttermilk
- 1 1/2 cups blueberries, washed, dried, and tossed with 1 tablespoon flour
- This recipe is vegetarian
- Produce
- 1 lemon, fresh juice from (2 tablespoons)
- 1 lemon, zest from (1 tablespoon)
- Blueberries (1 1/2 cups)
- Cooking & Baking
- All purpose flour (1 1/2 cups)
- Baking powder (1/4 teaspoon)
- Baking soda (1/4 teaspoon)
- Salt (1/2 teaspoon)
- Sugar (1 cup)
- Vanilla extract (1/2 teaspoon)
- Dairy
- Butter, unsalted (8 tablespoons)
- Buttermilk (5/16 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published July 17, 2012 (7 months ago).
78 people saved this recipe.
