AUGUST 2008

Blueberry Lemon Pound Cake

In a small bowl whisk together milk, eggs, and vanilla. Into another bowl sift together 2 cups of the flour, baking powder and salt. In a large bowl with an electric mixer cream the butter with the granulated sugar, brown sugar and zest until the mixture is light and fluffy. Add the flour mixture alternately with the egg mixture, beginning and ending with the flour mixture and beating the batter after each addition until it is just combined. Toss the remaining flour with the blueberries and fold into the batter. Spoon into greased and floured 10" bundt pan, spreading it evenly and bake in the middle of a preheated 350 degree oven for 1 hour to l hour and 10 minutes, or until tester comes out clean.

Make the syrup while the cake is baking: In a small saucepan combine the lemon juice and the sugar. Bring the mixture to a boil, stirring until the sugar is dissolved, and remove from the heat.

Remove the cake from oven. After 10 minutes, poke the top of the cake with a wooden skewer and brush the top with the syrup. When cool, remove the cake from the pan.

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