Lemon & Blueberry Pound Cake

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Lemon & Blueberry Pound Cake

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This cake is moist and delicious, and will keep well for days, wrapped in cling film.

Ingredients

  • 225g butter, softened
  • 225g caster sugar
  • 4 eggs
  • 3 tbsp milk
  • Zest of 1 lemon
  • 1 tsp vanilla extract
  • 300g flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 100g fresh or frozen blueberries
  • For the drizzle:
  • 110g sugar
  • Juice of 1 lemon

Instructions

  1. Grease and line a loaf tin and preheat the oven to 180C/350F/gas mark 4. In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time and the milk, lemon zest and vanilla.
  2. Sift all but 1 tablespoon of flour, the baking powder and the salt into the mixture and fold in. Toss the blueberries in the flour and stir half into the mixture. Scrape half the mixture into the loaf tin and sprinkle the remaining blueberries on top. Scrap the rest of the mixture into the tin, level off and bake for 1 hour and 10 minutes, or until a skewer inserted into the middle of the cake comes out clean.
  3. While the cake is cooling in its tin, make the syrup by heating the sugar and lemon juice together until the sugar dissolves. Prick holes in the cake and pour over the still warm syrup. Allow to cool completely in its tin before slicing and serving.
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