Recipe - Blueberry Lemon Pound Cake

FOR THE CAKE
1/3 cup Milk
6 lg Eggs
1 One half tablespoon Vanilla
2 2/3 cup Allpurpose flour
1 teaspoon Doubleacting baking powder
1 One fourth teaspoon Salt
3 Sticks unsalted butter;
softened (1 1/2
; cups)
One half cup Granulated sugar
Three fourths cup Firmly packed light brown
sugar
One fourth cup Freshly grated lemon zest
3 cup Picked over blueberries;
tossed with 1 1/2
; tablespoons flour

FOR THE SYRUP
1/3 cup Fresh lemon juice
One half cup Granulated sugar

Make the cake:

In a small bowl whisk together the milk, the eggs, and the vanilla.
Into a bowl sift together the flour, the baking powder, and the salt.
In a large bowl with an electric mixer cream the butter with the
granulated sugar, the brown sugar, and the zest until the mixture is
light and fluffy, add the flour mixture alternately with the egg
mixture, beginning and ending with the flour mixture and beating the
batter after each addition until it is just combined, and fold in 1
One half cups of the blueberries. Spoon one third of the batter into a
greased and floured 10inch (3quart) bundt pan, spreading it evenly,
and sprinkle One half cup of the remaining blueberries over it. Spoon half
the remaining batter into the pan, spreading it evenly, and sprinkle
One half cup of the remaining blueberries over it. Spoon the remaining
batter into the pan, spreading it evenly, sprinkle the remaining
blueberries over it, and bake the cake in the middle of a preheated
350°F. oven for 1 hour to 1 hour and 10 minutes, or until it is
golden and a tester comes out clean.

Remove the cake from the oven, poke the top immediately all over with
a wooden skewer, and brush it with half the syrup. Let the cake cool
in the pan on a rack for 10 minutes, invert it onto the rack, and
poke it all over with the skewer. Brush the cake with the remaining
syrup.

Make the syrup while the cake is baking:

In a small saucepan combine the lemon juice and the sugar, bring the
mixture to a boil, stirring until the sugar is dissolved, and remove
the pan from the heat.

One 10inch bundt cake.

Gourmet July 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.