This Lemon Blueberry Pound Cake boasts a cheery combination of sweet and tart, buttery and bright! With this foolproof recipe, you're guaranteed a beautiful finely-textured pound cake deliciously speckled with juicy blueberries!
Preheat the oven to 325°F and have a rack situated in the center of the oven. Generously grease a 9"x5" loaf pan and add 1 tablespoon of flour to the pan. Shake it around until well-coated and knock out the excess. Set aside until ready to use.
In a medium-sized mixing bowl, whisk together the flour and salt, and set aside until ready to use. Add the blueberries to a separate bowl, gently toss with 1 tablespoon of flour, and set aside. Also, whisk together the eggs and egg yolks in a separate bowl and set aside until ready to use.
Add the butter to a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large bowl and a handheld mixer. Beat on medium-high for 1 minute. Then, slowly stream in the granulated sugar, mixing all the while. Beat until light and fluffy, 4-6 minutes more.
Scrape down the sides of the bowl and with the mixer on medium speed, beat in the eggs. Scrape down the sides of the bowl again, add the vanilla and lemon juice, and mix until combined.
Add the dry ingredients and mix on low. Stop mixing the moment you no longer see flour. Scrape down the sides of the bowl, add the blueberries, and gently fold them in until evenly distributed throughout the batter.
Transfer the batter to the prepared loaf pan, smooth over the top, and gently tap on the counter a few times to release any air bubbles. Bake for 1 hour and 10 minutes, rotating the pan half-way through this cook time. Then, tent with aluminum foil and continue baking for 15-20 minutes.
Set aside to cool on a wire rack for 15-20 minutes. After the cooling time is up, invert the cake onto a serving platter and allow to cool completely.
The Anthony Kitchen