Blueberry Lemon Pound Cake

Instructions

Preheat the oven to 350F (180C). Grease and line with parchment paper a 9x5in (23x13cm) loaf pan.

In a large bowl whisk flour with salt and baking powder. Set aside.

In another bowl add sugar and lemon zest.

Mix with a spatula to release the lemon oils.

Add the butter and vegetable oil.

Mix until creamy.

Incorporate eggs one at a time.

Add vanilla extract and mix to combine.

With the mixer on low, gradually incorporate the flour mixture.

Alternate with buttermilk, until all is well incorporated.

In a medium bowl add the blueberries and a tablespoon of flour and toss to coat evenly.

Add the blueberries to the cake batter and gently fold them in.

Pour the batter into the prepared pan and smooth the top.

Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.

Let the bread cool slightly.

Dust with powdered sugar before serving and enjoy!

Dessert