I’ll admit I’ve made this explicit cake 4 occasions earlier than I perfected it. I began out with a fundamental pound cake enhanced with bitter cream after which saved making an attempt out new flavors. I started with a vanilla-flavored cake, after which switched to lemon. I ended up creating the cake twice extra with the addition of fruit.
Since blueberries are at all times obtainable recent and frozen, I made a decision to incorporate them in my cake. Each certainly one of these variations was scrumptious, however I made a decision to share this last blueberry studded pound cake on the weblog. If utilizing frozen, I search for wild blueberries which have extra of an intense taste, however common blueberries work simply advantageous. If utilizing frozen, don’t thaw first, however merely stir into the cake batter simply earlier than baking.
The cake could be very moist with a fragile, tender crumb. I additionally included some lemon flavoring to boost the blueberries. I take advantage of an extract from King Arthur Flour known as Fiori di Sicilia that could be a mixture of lemon and vanilla however you possibly can use vanilla or lemon extract as a replacement.
This cake shouldn’t be too candy, and I didn’t really feel it wanted a glaze or icing, however a easy lemon-flavored glaze can be scrumptious in case you choose. The cake retains effectively, however it’s so moist I might wrap it effectively and retailer it within the fridge. The cake could possibly be loved for breakfast, a day snack, and even dessert with a scoop of ice cream or a dollop of whipped cream.
Buon Appetito!
Deborah Mele
Elements
- 1 Cup Unsalted Butter, At Room Temperature
- 3 Cups Sugar
- 6 Massive Eggs At Room Temperature
- 1 Teaspoon Fiori di Sicilia (Or 1/2 Teaspoon Vanilla Extract and 1/2 Teaspoon Lemon Extract)
- Zest & Juice Of 1 Massive Lemon
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 3 Cups All-purpose Flour
- 1 Cup Bitter Cream
- 2 1/2 Cups Recent or Frozen Blueberries Tossed With 2 Teaspoons Flour
To End:
Directions
- Preheat oven to 325 levels F.
- Spray a 10-cup Bundt pan with baking spray.
- In a big bowl, utilizing an electrical hand mixer at medium pace, beat collectively the butter and sugar till mild, about 5 minutes.
- Add the eggs, separately, beating between every.
- Add the extract, zest, and juice of the lemon and beat till blended.
- Flip the mixer to low pace and add half the flour together with the baking soda and salt.
- Subsequent add half the bitter cream after which repeat, beating simply till blended.
- Fold within the blueberries after which scoop into the Bundt pan.
- Bake for 1 hour and 10 to fifteen minutes or till a cake tester inserted into the middle comes out cleanly.
- Cool 20 minutes after which loosen the edges of the cake by operating a knife across the edges.
- Take away the cake onto a plate, and funky fully.
- Mud cake with powdered sugar, slice and luxuriate in.
Diet Info:
Yield: 12
Serving Dimension: 1
Quantity Per Serving:
Energy: 586Complete Fats: 22gSaturated Fats: 12gTrans Fats: 0gUnsaturated Fats: 8gLdl cholesterol: 145mgSodium: 198mgCarbohydrates: 92gFiber: 2gSugar: 66gProtein: 7g
