Saturday, August 3, 2013


Today was a baking day - -

Lemon Blueberry Pound Cake

Recipe: Lemon Blueberry Pound Cake from The Sweet Biscuit Inn, Asheville, NC

1 lb butter, salted
3 cups sugar
6 eggs

1 cup milk
2 tsps lemon extract
1 tsp fresh lemon rind, grated
1 Tbsp baking powder
4 cups all-purpose flour
2 cups fresh or frozen blueberries

Preheat oven 350 degrees. Cream butter and sugar with an electric mixer. Add eggs, one at a time mixing on medium speed. Combine milk and lemon extract in a separate bowl. Combine baking powder and three cups of flour in a separate bowl. While running the mixer on low speed alternately add the wet and dry ingredients. Mix until smooth and well combined. Fold in lemon rind. Toss the blueberries with the remaining 1 cup of flour and gently fold into the batter. Pour into a greased and floured bundt pan. Bake for approximately one and a half hour, cool for 10 minutes, then turn out onto a platter. This makes a delicious breakfast bread or a mid afternoon treat with tea or coffee.

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