Do you like lemon flavored desserts with lots of lemon flavor? Sometimes when I bake lemon desserts the lemon flavor isn’t as strong as I think I should be. And if it gets a lemon glaze, the lemon flavor’s a little too tart. I like to have a balanced flavor.
With blueberries getting ripe here in Pennsylvania, I started looking for some new recipes to use the blueberries. I make the Raspberry Coffeecake Muffins using blueberries which is my favorite muffin recipe and the Blueberry Snack Cake. I pinned a version of the blueberry pound cake from chef-in-training.com. I read through the recipe and it sounded like a flavorful and moist pound cake.
I did double the lemon zest and I skipped the lemon glaze. And make sure to flour the blueberries before you put them in the batter whether they are fresh or frozen. Blueberries tend to sink to bottom during the baking process. The flour will help to keep the blueberries throughout the pound cake. The first time I made it I forgot to flour them and they were all at the bottom. It still tasted good.
What a refreshing pound cake! And don’t forget to make extra to put in the freezer for another day. You can even make muffins out of the batter instead of mini loaves!
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