Lemon and Blueberry Poundcake

The Lemon and Blueberry Pound Cake is an exquisite dessert that can bring a touch of freshness and flavor to your table. Here’s the recipe with an Italian twist, perhaps using extra virgin olive oil instead of butter for a more Mediterranean version.

Ingredients

• 200 g of sugar
• 190 g of all-purpose flour
• 3 large eggs
• 100 ml of extra virgin olive oil (or 170 g of soft butter if you prefer the traditional version)
• 120 ml of whole milk
• Grated zest of 1 lemon
• 1 tablespoon of lemon juice
• 1 packet of baking powder
• 1 pinch of salt
• 150 g of fresh blueberries
• Powdered sugar for decoration (optional)

Preparation

1. Preheat the oven to 180 °C and prepare a loaf pan by greasing and flouring it, or lining it with parchment paper.
2. In a large bowl, beat the eggs with the sugar until the mixture is fluffy and light in color.
3. Add the lemon zest and lemon juice and blend well.
4. Pour in the extra virgin olive oil (or melted butter, if you have chosen this option) and keep beating.
5. Fold in the sifted flour with the baking powder and a pinch of salt, alternating with the milk, until you get a smooth batter.
6. Finally, gently fold in the blueberries, which can be dusted in flour to prevent them from settling at the bottom during baking.
7. Pour the batter into the prepared pan and bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Remove from the oven and let cool before unmolding.
9. If desired, dust the Lemon and Blueberry Pound Cake with powdered sugar before serving.

Curiosity

The Pound Cake gets its name from the English tradition of using a pound of each main ingredient: flour, butter, sugar, and eggs. In this version, we have a different balance of ingredients, but the result is still a soft and fragrant cake!