Lemon Blueberry Pound Cake
Ingredients
-
1
cup
blueberries (fresh or frozen)
-
½
tablespoon
cornstarch
-
2
cups
all-purpose flour
-
2
teaspoons
baking powder
-
1
tablespoon
lemon zest
-
8
ounces
unsalted butter
-
1½
cups
granulated sugar
-
4
large
eggs (separated)
-
1
cup
yogurt (2% Greek yogurt)
-
1
teaspoon
vanilla extract
-
½
lemon
juiced (about 2 tablespoons)
Instructions
- Dust the blueberries with cornstarch.
- Preheat the oven to 350°F (160°C) and grease a 10-inch springform pan.
- Mix flour, baking powder, and lemon zest in a small bowl.
- Cream the butter and sugar at high speed for 2-3 minutes.
- Add egg yolks one at a time and mix for an additional 2 minutes.
- Add yogurt and mix well.
- Sift the flour mixture into the batter, then add vanilla extract and lemon juice, mixing gently.
- In a separate bowl, beat egg whites until soft peaks form, then fold into the batter gently.
- Pour half of the batter into the pan, spread evenly, and top with half of the blueberries.
- Pour in the remaining batter and top with the rest of the blueberries.
- Tap the pan to eliminate air bubbles.
- Bake for 50-55 minutes until a tester comes out clean.
- Cool in the pan for about 20 minutes before removing the ring and letting it cool completely.
- Dust with powdered sugar before serving.
Nutrition Facts (estimated)
Servings
8
Calories
678
Total fat
27g
Total carbohydrates
100g
Total protein
11g
Sodium
56mg
Cholesterol
158mg
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