Blueberry Lemon Pound Cake
Blueberry Lemon Pound Cake is an moderately easy dinner. Made with 6 tbsp. margarine, 1 1/3 c. sugar, divided, 2 eggs, 1 1/2 c. flour and pinch of salt, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Cream margarine.
Add 1 cup sugar and eggs.
Combine 1 1/2 cups flour, baking powder and salt.
Add to creamed mixture, alternately with milk, beginning and ending with dry ingredients.
Stir in lemon rind.
Dredge blueberries in 2 teaspoons of flour.
Fold into batter.
Bake at 350Β° for 55 to 60 minutes in 8 x 4-inch loaf pan.
π· Perfect Pairings
Complete your meal with these
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