Blueberry Lemon Pound Cake: A brilliant blend of fresh summer blueberries and citrus, suspended in a tender vanilla pound cake. This is the perfect treat to take to summer parties. It’s bold and sweet in flavor, yet sturdy enough to travel.
Blueberry Pound Cake Recipe
Nothing compares to summer berry picking… Filling up a baskets of blueberries and snacking on them along the way. Or hiking up a mountain trail, eating a handful of fresh wild blueberries found along the path.
But what do you do with all of the blueberries that you’ve picked?
The Original Pound Cake
Pound cake has been around for a very long time.
Pound cake originated as a British recipe in the 1700’s… With equal “one pound portions” of butter, sugar, eggs, and flour.
However, it wasn’t until the 1800’s that bakers started experimenting with the recipe a bit, to make it lighter. In 1881 a pound cake recipe was first published in the United States, despite already being a popular Southern dessert recipe.
Artificial leaveners were introduced to pound cake recipes to produce a lighter cake. Today, bakers add in a variety of different fruits, nuts, and chocolate to create a bit of excitement in their classic Pound Cake recipes.
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