Blueberry-Lemon Pound Cake: fast, soft and good dessert
published on 24 April, 2018 at 16:35
Ingredients:
2 cups (300 gr) of all-purpose flour
2 teaspoons of baking powder
pinch of salt
225 gr unsalted butter, softned*
300 gr of sugar
4 eggs
1 teaspoon of vanilla extract
1 large lemon, grated zest and juice
125 ml of milk
280 gr of fresh blueberries, about two full cups
Glaze:
85 gr of powdered sugar
2 tablespoons of freshly squeezed lemon juice
zest of half lemon (optional)
2 teaspoons of baking powder
pinch of salt
225 gr unsalted butter, softned*
300 gr of sugar
4 eggs
1 teaspoon of vanilla extract
1 large lemon, grated zest and juice
125 ml of milk
280 gr of fresh blueberries, about two full cups
Glaze:
85 gr of powdered sugar
2 tablespoons of freshly squeezed lemon juice
zest of half lemon (optional)
Directions:
Beat the eggs with sugar and add all the ingredients gradually. Finally add blueberries. Bake at 350°F (170°) for 60 minutes.
Glaze: mix well sugar, lemon juice and lemon zest.
Cover and serve the cake.
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