Blueberry Lemon Pound Cake
with Chantilly Cream
Lemon is my flavor of choice for the last weeks. It really isn’t random. I have a houseguest who’s into lemon cakes, breads and cookies. And I love to see someone enjoy a favorite. This recipe is a revision of James Beard’s Huckleberry Cake. First, huckleberries are hard to find and I’ve substituted blueberries, a similar berry. But most importantly I’ve added a big lemon taste!
Recipe
Preheat oven to 350 degrees F. Butter and flour a standard size loaf pan, 9″ by 5″. This cake will bake in approximately one hour depending on your oven heat and the composition of your bread pan. Begin checking the cake at 45 minutes, hopefully through your oven window. My oven took over one hour. Keep in mind your cake will continue baking after removing it from the oven. This is always a bit of a guessing game.
2 Cups all purpose four
2 Teaspoons baking powder
1/2 Teaspoon salt
1 Cup room temperature butter
1 Cup granulated sugar
3 Eggs
1 Teaspoon vanilla
1 Tablespoon fresh lemon juice
2 Teaspoons lemon zest
1 1/2 Cups fresh or frozen blueberries
Whisk together the first 3 ingredients and set aside.
Cream the butter until fluffy, about 5 minutes by electric beater.
Add the sugar and continue creaming the two until light in texture and color.
Add one egg at a time and cream after each.
Add the vanilla, lemon juice and lemon zest and mix through.
Stir in the flour and mix until just incorporated. More mixing creates dry texture when baked. The batter will be thick.
Fold in the berries carefully to avoid crushing with the heavy batter.
Spoon batter into prepared baking dish and even out the top.
Place into preheated oven and bake until a toothpick or wooden skewer comes out clean when inserted near center.
Remove from oven when done and let cool 10 minutes before removing from pan.
Chantilly Cream