I have to admit that I made this particular cake four times before I improve it. I started with a pound of packed pounds enriched with sour cream and then I continued to try new flavors. I started with a vanilla taste cake and then went to lemon. I ended up creating the cake twice more with the addition of fruit.
Since blueberries are always available fresh and frozen, I decided to include them in my cake. Each of these variants was delicious, but I decided to share this pound cake for blueberry blueberries on the blog. If I use Frozen, look for wild blueberries that have more than an intense flavor, but regular blueberries work perfectly. If you use Frozen, do not defrost before, but simply mix in the cake batter just before cooking.
The cake is very humid with a delicate and tender crumb. I also included a little lemon aroma to improve blueberries. I use an extract from the flour of King Arthur called Fiori di Sicilia which is a combination of lemon and vanilla but in its place you could use vanilla or lemon extract.
This cake is not too sweet and I did not feel it needed a glaze or glaze, but a simple lemon flavor glaze would be delicious if you prefer. The cake is held well, but it is so humid that I wrap it well and I would keep it in the refrigerator. The cake may be appreciated for breakfast, an afternoon snack or even dessert with a ball of ice cream or a spoonful of whipped cream.
Enjoy your meal!
Deborah Mele
Ingredients
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1 cup of non -salted butter, at room temperature
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3 cups of sugar
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6 large eggs at room temperature
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1 teaspoon of Sicilian flower teaspoon (or 1/2 teaspoon of vanilla extract and 1/2 teaspoon of lemon extract)
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Zest and 1 large lemon juice
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1/2 teaspoon of sodium bicarbonate
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1/2 teaspoon of salt
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3 cups of flour for all uses
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1 cup of sour cream
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2 1/2 cups of fresh or frozen blueberries thrown with 2 teaspoons of flour
Finally:
Instructions
- Preheat the oven to 325 degrees F.
- Spray a 10 cups pan with oven spray.
- In a large bowl, using a medium -speed electrical mixer, beat the butter and sugar together until they read about 5 minutes.
- Add the eggs, one at a time, beating between each.
- Add the extract, the zest and the lemon juice and beat until it is mixed.
- Transform the low -speed mixer and add half of the flour together with sodium bicarbonate and salt.
- Then add half of the sour cream and then repeat, beating until it is mixed.
- Fold the blueberries and then collect in the bundt pan.
- Cook for 1 hour and 10-15 minutes or until a cake tester inserted in the center is clean.
- Cool 20 minutes and then loosen the sides of the cake by sliding a knife around the edges.
- Remove the cake on a plate and cool completely.
- Powder cake with icing sugar, slice and have fun.
Nutrition information:
Product: 12
Portion size: 1
Amount for portion:
Calories: 586Total fat: 22gSaturated fat: 12gTrans fat: 0gFatty fat: 8gCholesterol: 145mgSodium: 198mgCarbohydrates: 92gFiber: 2gSugar: 66gProtein: 7g
