The Best Lemon-Blueberry Poundcake
This is my top favorite summertime recipe. Majority of the time, I don’t eat sugar. But this is the perfect dessert to make for a little bit of sweetness, it’s the perfect balance of fruity and lemony, andddd definitely worth it.
Ingredients:
2 sticks unsalted butter, 1⅓ cup sugar, 4 eggs + 1 white, 2 cups all-purpose flour, ½ tsp salt, 1 tsp vanilla, ¼ whipped cottage cheese or ricotta, 3 tbsp cream, 1 lemon and blueberries.
Directions:
Let your butter & eggs get to room temp. Set oven to 350 F. Generously butter loaf pan. With a food processor, whip the cottage cheese.
With a mixer, mix butter & sugar till light and fluffy. Add vanilla, eggs + egg white one at a time, mix in between. 1 cup of flour, mix. Add whipped cottage cheese & cream, mix. Add the 2nd cup of flour, mix. (do not over mix)
Mix in blueberries, the zest of one lemon, and lemon juice (I added the juice of half the lemon, but feel free to personalize this)
Bake 45 min to an hour. Loaf is done when knife comes out clean!
Top with whip cream, a raw local honey, or fresh fruit & enjoy!
Wrap in parchment paper, twine, and makes for the perfect gift!
