Use fresh blueberries in this traditional pound cake. Prepare and bake the cake the day before it is to be served for best results.

Fresh Blueberry Pound Cake

Ingredients

• 1 pound butter, softened
• 2 cups granulated sugar
• 8 eggs
• 4 cups all-purpose flour, divided
• 4 cups fresh blueberries
• 4 tablespoons fresh lemon zest

Procedure

1. Grease and flour a 10" tube pan or large loaf pan well. Preheat oven to 300 degrees F.
2. Cream butter and sugar over low speed until very light. Beat in the eggs one at a time. Gently fold in all but 3 tablespoons of the flour into the creamed mixture, about 1/4 at a time.
3. Toss the blueberries and the lemon zest with the reserved 3 tablespoons flour, and fold this into the batter.
4. Transfer the batter into prepared pan and bake until golden browned on top and cake tests done. Let cool in pan completely before turning out, then let stand overnight, covered, before serving.

Notes

 

Content by Renee Shelton. Recipe from a clipping from FoodDay section, from The Oregonian, early '90s. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 12, 2020.