"Then followed that beautiful season...
LEMON BLUEBERRY POUND CAKE
~ A keeper from Gourmet (July 1990)
1/3 cup milk
6 large eggs
1 1/2 Tbsp. vanilla
2 2/3 cups flour
1 tsp. double-acting baking powder
1 1/4 tsp. salt
3 sticks (1 /2 cups) soft unsalted butter
1/2 cup sugar
3/4 cups firmly packed brown sugar
1/4 cup freshly grated lemon zest
3 hefty cups blueberries, tossed with 1 1/2 Tbsp. flour
1/3 cup fresh lemon juice
1/2 cup granulated sugar
- CAKE: In a small bowl whisk together milk, eggs, and vanilla. Into a bowl sift together flour, baking powder and salt. In large bowl with an electric mixer cream butter with granulated sugar, brown sugar and zest until mixture is light and fluffy. Add flour mixture alternately with egg mixture, beginning and ending with flour mixture and beating batter after each addition until just combined. Fold in 1 1/2 cups of the blueberries. Spoon 1/3 of batter int a greased and floured 10-inch (3 quart) bundt pan, spreading it evenly . Sprinkle 1/2 cup of the remaining blueberries over it. Spoon remaining batter into the pan, spreading evenly. Sprinkle remaining blueberries over it and bake cake in the middle of a preheated 350-degree oven for 1 hour to 1 hour and 10 minutes or until golden and a tester comes out clean. Remove cake from oven, poke top immediately all over with a wooden skewer and brush with 1/2 the syrup. Let cake cool in pan on rack for 10 minutes, invert onto rack, and poke all over with skewer. Brush cake with remaining syrup.
- SYRUP: In small saucepan combine lemon juice and sugar. Bring mixture to boil, stirring until sugar is dissolved. Remove pan from heat.