Lemon Blueberry Poppy Seed Pound Cake

I have a thing for lemon tasting baked goods.

I also have a thing for Justin Bieber, silver nail polish, and the smell of rose water.

Yes, I know. I’m too old for Justin Bieber.

If you like Justin Bieber, or at least for lemon poppy seed, then you’ll probably love this pound cake. The recipe called for wild blueberries, but I only had standard sized blueberries. Next time if I use standard sized blueberries, I will probably up the amount of blueberries by 50%.

Lemon Blueberry Poppy Seed Pound Cake

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup sugar
4 large eggs at room temperature
1 teaspoon vanilla extract
1 tablespoon poppy seeds
1 tablespoon lemon zest
1/3 cup frozen wild blueberries
Directions:

Center a rack in the oven and preheat the oven to 325 degrees F.  Butter a 9-x-5-inch loaf pan.  Put the pan on an insulated backing sheet, or on two regular baking sheets stacked on on top of the other.

Whisk together the flour, baking powder, salt, and poppy seeds.

Rub the lemon zest into the granulated sugar until sugar is slightly tinted yellow and is fragrant.

Working with a stand mixer, preferably fit with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar mixture on high speed until pale and fluffy, a full 5 minutes.  Scrape down the bowl and beater and reduce the mixer speed to medium.  Add the eggs one at a time, beating for 1 to 2 minutes after each addition.  As you’re  working, scrape down the bowl and beater often.  Mix in the vanilla extract.  Reduce the mixer speed to low and add the flour and poppyseeds, mixing only until incorporated.  Take the bowl off the stand mixer, and use a spoon to fold in the frozen blueberries.  Scrape the batter into the buttered pan and smooth the top.

Put the cake in the oven to bake, and check on it after about 45 minutes.  It it’s browning too quickly, cover it loosely with a foil tent.  Bake the cake for about 70 to 75 minutes.  The cake is properly baked when a thin knife inserted deep into the center comes out clean

Remove cake from the oven, transfer the pan to a rack and let it rest for 30 minutes.

Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.

Wrapped well, the cake cake keep for 5-7 days at room temperature.

Source: Joy the Baker

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Posted by The Little Spork on February 18, 2011

https://thelittlespork.wordpress.com/2011/02/18/lemon-blueberry-poppy-seed-pound-cake/