While blueberries are in season, use them in this buttery lemon pound cake. It's great for breakfast but topped with a scoop of ice cream, it can double as dessert.
Adapted from Ina Garten.
- 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
Adjust oven rack to middle position and preheat oven to 350°F. Butter and flour loaf pan. In a small bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a large bowl, beat together butter and sugar with a wooden spoon until light and creamy, about 4 minutes. Beat in eggs, one at a time, then vanilla extract, lemon juice, and lemon zest. Add buttermilk and beat until just combined. Add flour mixture to the bowl and beat until incorporated. Gently fold blueberries into the batter.
Pour batter into prepared loaf pan and bake until golden and a cake tester inserted into the middle comes out clean, about 50 minutes. Let cool 10 minutes in the pan, then turn out to a wire rack to complete cooling.
Electric beater, 8 1/2 by 4 1/2- inch loaf pan