Blueberry Lemon Pound Cake - cooking recipe

Ingredients

6 Tbsp. butter or margarine
2 eggs
1 tsp. baking powder
pinch of salt
grated rind of 1 lemon
3 Tbsp. fresh lemon juice
1 1/3 c. sugar, divided
1 1/2 c. plus 2 tsp. all-purpose flour
1/2 c. milk
1 c. fresh blueberries

Preparation

Preheat oven to 350\u00b0.
Grease an 8 x 4-inch loaf pan and set aside. Cream the butter.
Gradually add 1 cup sugar, beating at medium speed until well blended.
Add eggs, one at a time, beating well after each addition.
In separate bowl, combine 1 1/2 cups flour, baking powder and salt.
Add to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in lemon rind.
Dredge blueberries in 2 teaspoons flour. Fold into batter. Pour batter into prepared loaf pan. Bake at 350\u00b0 for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Combine 1/3 cup sugar and lemon juice in a small saucepan.
Heat until sugar dissolves.
Pierce top of bread in several places with a wooden pick or long fork tines.
Pour lemon juice mixture over warm bread and let it soak in.
Cool bread in pan for 30 minutes. Makes 1 loaf.