Use fresh blueberries
in this traditional pound cake. Prepare and bake the cake the day
before it is to be served.
lb. butter (4 cubes)
c flour, divided
T fresh lemon zest
to 300°F. Grease a tube pan or large loaf pan.
and sugar until light and fluffy. Beat in eggs one at a time. Gently
fold in all but 3 Tablespoons of the flour into the creamed mixture,
about 1/4 at a time. Toss the blueberries with the reserved flour
and lemon zest, and fold this into the batter. Pour into prepared
pan and bake for about 1 hour 20 minutes, or until cake tests done.
Let cool in pan before turning out, then let pound cake stand overnight
very buttery and rich cake.
egg yolks, room temperature
egg, room temperature
oz. Unsalted butter, melted and cooled (14 T)
oven to 350°F. Butter and line bottom of 8” square pan, then
stand-up mixer, whisk the yolks and the whole egg with sugar at
medium speed until pale yellow in color and light and fluffy, about
15 minutes. Sift dry ingredients. Gradually add into the yolk mixture
on low speed, by tablespoons, and adding more when the previous
addition is thoroughly blended. Increase speed to medium and pour
in butter in 3 batches. After second is added and mixed in, turn
off machine and remove bowl from mixer. Fold in last addition of
butter by hand. Pour the batter into pan. Wrap the pan completely
with two sheets of foil. Fold loosely at top to allow for expansion.
Bake for 40 minutes or until cake has risen and springs back. Remove
from oven and immediately unmold onto plate. Peel off parchment
and turn cake right-side up. Cool to room temperature and serve.
© 2004-2005 Beach Cuisine™, Inc.