Grease a 10-inch tube pan with 2 tablespoons butter. My oven cooks quite hot so I baked at 340 degrees. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Do you happen to know would all the measurements be the same if I used gluten free flour? Hi, Made this blueberry lemon pound cake yesterday, followed the recipe as written, and it came out perfect! I made this last night and it turned out SO beautifully. I was just thinking about trying that as I love anything baked with buttermilk! Va bien aller It’s going to be OK Warmest thoughts Yvonne. Still tasted great, and mine needed less time. It's a very straightforward recipe to follow and the combination of blueberries and lemon gives a lovely flavor. . It has a tender, delicate crumb, and the flavor is extra bright thanks to lots of lemon zest, freshly squeezed lemon juice, and a tart lemon glaze. Hi Jenn, I made this cake today and love the flavor. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. It turned out wonderfully. Oh my goodness! I’ve made this recipe twice now., and everyone I gave a some of the cake too, loved it….My fruit did not fall as some have written. They were hopelessly stuck. Set aside. I made this cake today and it was fabulous. The flavor was Amazing! Bravo, brava, Bravissimo. Thanks Jenn. Hi Jenn – I would like to add poppy seeds to this recipe. Then I kind of twisted on the frozen muffins, one by one, and they came out, not perfectly, but good enough to give away. This review is so late in coming but by making this lemony blueberry cake I feel I’ve come full circle. They are fabulously good, lemony and full of blueberries! I have told friends, family and strangers about your recipes and many (including me) have bought your fabulous book! I've used frozen blueberries, of course, fresh will also work. Nutrient information is not available for all ingredients. I had picked fresh blueberries this weekend and was looking for another way to cook them other than muffins or in pancakes. How many tablespoons would you recommend? Every oven is different so cook times will vary a little. Blueberry Coconut Pound Cake, a deliciously soft coconut cake with a sprinkling of juicy blueberries. Save my name, email, and website in this browser for the next time I comment. Every oven is different so cook times will vary a little. Dear Jen Lemon blueberry pound cake was a success. A few readers mentioned that their blueberries sunk to the bottom, which can cause sticking. Thanks so much for sharing your lovely recipes! (Add the glaze after the cake is thawed.). Heat oven to 170c, 325F. Hi Katherine, Sorry you had a problem with this! My wife wants it glazed but I prefer it without so that all of the flavors of the cake can be enjoyed without the sweetness of the sugar masking them. I served it with blueberry compote. Step 1, Beat the butter and sugar until creamy. At 60 minutes, checked with toothpick and while more light brown was still wet. They did not sink and I think he enjoyed the loaf as much as your blueberry muffun recipe. Lovely recipe, will definitely use again. Easy and delicious! I usually use King Arthur Flour, but can’t get it at this time. Excellent! Yummy. Turned out delicious! Yes, me too. Sprinkle pan with 1/4 cup sugar. of lemon juice; adding more lemon zest is fine and will also help to boost the lemon flavor. They were rather large berries and I had to mix them in quite a bit to get them in the batter, not on the batter. I mix them with the flour first and as I am preparing the recipe I stir them several times so they are well coated. I coated them with flour like you said. Hi Phyllis, Unfortunately, this won’t work in a paper cup – sorry! Please LMK how it turns out if you try it. Hello Jen, I made this cake for my mother for Mother’s day, she loves lemon and blueberries. Spray a 9 x 5 loaf pan with cooking spray and bake in preheated 350 degree oven for 60 … The texture of this blueberry coconut pound loaf cake is a fine crumb and very moist. In a small bowl, toss the blueberries with the remaining teaspoon of flour. I'm thinking that I must have done something wrong because I didn't really like this!! Next time, muffin liners! Looks luscious. I had to extend the cooking time. Walfos Nonstick Silicone Bread and Loaf Pan Set of 2, BPA Free ! I wish I could help but I’ve never worked with sugar substitutes so I can’t say for sure how it would impact the recipe. Hi Jennifer, For the best results, I’d stick to the recipe – sorry! Thanks for your comment regarding the buttermilk! Hey I am making the cake now and I am having the same issue. Soft, moist and perfect with a morning coffee or to take to friends! Could I have over mixed the batter? Had a hard time taking it out of the pan. Why? In a small bowl, combine the confectioners’ sugar, lemon zest, and lemon juice. Hi Patricia, Sorry you had a problem wth this! Bake in a loaf or bundt pan. Step 3, Add the milk, alternately with the sifted flour and baking powder. I cooked for 50mins and was still raw, put in for 10 minutes more and a little well for me. Perfect flavors. A few readers mentioned that they had this issue so I made a few minor tweaks to the recipe that I think will help. Can I substitute the milk with half and half cream? Place in the oven for 1 hr to 1 hr and 5 minutes, check after 1 hour. What brand of flour did you use? Used buttermilk in lieu of regular milk since that’s what I had on hand. Add comma separated list of ingredients to exclude from recipe. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. The only thing I did wrong was that I used a smaller pan, but I don’t think this influenced the fact that the cake got stuck in the pan. The flavour is great and the blueberries didn’t sink. My pan is metal and it’s going on 80 mins of baking on 350 and the middle is still doughy in the middle. Turned out delicious. I just made this today and it came out amazing. Thanks for the recipe. Right at the end, fold in the blueberries. Easy Cranberry and Orange Carrot Cake! If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. While it’s not a cure-all, I love King Arthur flour (it’s got a slightly higher protein content which makes the crumb a little sturdier) and when I’ve used it in this recipe, the berries don’t sink. And with kids being at home at this time we all discover new foods that we love tomorrow we will be making this delicious cake!!! This was a lovely flavoured cake, just a quick question; there seemed to be a large quantity of sugar to butter and when tried to beat it to light and fluffy it didn’t have the same texture as other sponge cakes, so the mixture seemed heavier, is this right? Delicious cake texture and flavor! Cake is moist & delicious! You see, I found your website about 5 years ago when I was looking for the perfect blueberry muffins and yours absolutely hooked me on your other cooking & baking. ***** Please note, if using a Bundt tin, cook time is 45 minutes. Do you think it would be ok? Can that really make that much of difference? Thank so much Jen for sharing this wonderful recipe. Thank you so much for sharing and creating these amazing recipes. I know it is going to taste so good. My husband loves blueberries and this loaf did not disappoint. Thanks so much for posting it. Your thoughts would be appreciated. Oh my goodness! If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. ** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin. (And thank you for catching that typo; it has been corrected!). May I know can I bake this in a paper cup? Also used almost double the blueberries. They went straight to the bottom. This will stop them going too mushy before baking! Let the glaze set for 10 to 15 minutes before serving. You can use them with no adjustments (just don’t defrost them or the batter will turn purple). May I use salted butter instead of unsalted butter? add the juice and rind of one lemon or orange and replace blueberries with cranberries for a nice variation! UPDATE: I have now made and "taken" this cake many times. It was just too many steps that needed separate bowls to prepare. Be sure to zest them before you juice them. What's the difference between Baking Powder and Baking Soda? How much oil should I use. Transfer the batter into the prepared pan and smooth the top. I haven’t made this in mini loaf pans so I’m not certain how long they’ll take to bake, but I would start checking them at about 35 minutes (just keep a close eye on them). Please enjoy! Your blueberry cake looked just delicious, spongy, moist & scattered with blueberries. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap. I used less sugar (3/4 cup) and it’s just right for our family. Give it a toss so the blueberries are coated. I can only hope the problem was with my lemons. Thank you for your awesome recipes! My friends asked if they could each take a slice home! My entire family loved it! I googled about the blueberries sinking and apparently that’s just due to gravity. As with all of her recipes, they are easy to follow, not a ton of ingredients or steps, and great. The first time I made it I thought I had not measured correctly but the same thing happened today so I was very careful. Ça. If I can, do I need to make any juice adjustment (such as adding 1 or 2 more tbsp of juice). And a few times I have used a small portion of the glaze when the cake comes out of the oven and poked a few toothpick holes in the cake to put a light coating till it cools more. Another plus, it was easy to make with not too many ingredients. You could also make ahead if you wanted to prepare for a pot luck or a party. Read more…, Plus free email series "5 of a Classically Trained Chef". Another 10 minutes and it looked done and toothpick inserted came out clean. I have been remiss in writing reviews for other recipes of yours that I have tried. I made a lemon glaze with cream cheese that I have used in the past and sprinkled slightly toasted sliced almonds. What brand of flour did you use? So glad to hear my blog is your go-to! Jenn told me to use muffins liners, but I just sprayed the pan. Spoon the glaze over the top of the cake, letting it drip down the sides. . It doesn’t sound like you overmixed it. I do not have unsalted butter only salted, and we only have almond milk. Made this cake today. Forgot to rate it earlier. https://www.allrecipes.com/recipe/25969/blueberry-pound-cake If so, yes, that would work — I’d just chop them before adding. The toothpick came out clean after 55 minutes. Hi Jack, It’s possible that the additional sugar caused the cake to crack, but it’s normal for a pound cake to crack a little (you can see mine is a bit cracked in the center too). It's so delicious! Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Start with making the cake batter by creaming the butter and sugar until a pale light colour. Please LMK how they turn out if you try them!
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