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Sara Franco: "I love this recipe. I’ve even replaced the bluebe…" Read More
13Ingredients
70Minutes
260Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1 1/2 cups all purpose flour
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 8 Tbsp. unsalted butter (at room temperature)
- 1 cup sugar
- 2 large eggs
- 1/2 tsp. vanilla extract
- 2 Tbsp. juice
- 1 lemon
- 1 Tbsp. lemon (finely grated zest from 1)
- 1/4 cup buttermilk
- 1 1/2 cups blueberries (washed, dried, and tossed with 1 tablespoon flour)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories260Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol65mg22% |
Sodium180mg8% |
Potassium90mg3% |
Protein4g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate40g13% |
Dietary Fiber2g8% |
Sugars23g |
Vitamin A8% |
Vitamin C20% |
Calcium4% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Sara Franco 6 years ago
I love this recipe. I’ve even replaced the blueberries for other fruits. It’s delicious!
Suzanne Pilkington 6 years ago
Very moist, I used Meyer lemons. Went a little heavy with my zest, as I'm a big fan of lemon.
Danyell Z. 7 years ago
Just a lovely sweet bread. Perfect texture. Not too sweet so you can taste the berries. Great way to use up what i have left in freezer from my bushes last summer before picking season starts again.
TLBeYum 8 years ago
Deliciously moist and buttery pound cake! Make sure to coat blueberries with the flour mixture before adding them to the cake. It keeps them from all sinking to the bottom. Give this recipe a try. Yummy! Enjoy.