Blueberry Lemon Pound Cake is the variation of basic Pound Cake recipe with the additions of lemon and blueberry which makes it even moister, juicy and oh so summery ;)
Sift together the dry ingredients; flour, baking powder and salt. Keep aside.
Cream the butter, sugar and vanilla until light, creamy and fluffy (would take approximately 13 to 15 mins). Add the warmed eggs in 4 to 5 stages until incorporated scrapping the bowl before each addition. Tip: Add a tbsp of flour along with the last addition of eggs in order to avoid curdling.
Add the sifted flour in two stages, reserving about 2 tbsp of flour. Fold it using the cut and fold method. Also, add the lemon zest at this stage and fold.
To the reserved flour, mix in the blueberries well (this is done so that they do not sink to the base) and add to the batter. Again combine using the cut and fold method.
Next goes in the milk. Mix and add the lemon juice and mix batter until clear.
Pour the batter into the prepared baking tin and gently tap to even out the batter.
Bake it using the double tray method at 170° celsius for 25-30 mins; until a knife inserted in the middle comes out clean.
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