Blueberry Lemon Pound Cake

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		July 1990	1	Servings

INGREDIENTS

1/3	c	Milk
6		Eggs
1 1/2	T	Vanilla
2 2/3	c	All-purpose flour
1	t	Double-acting baking powder
1 1/4	t	Salt
3		Sticks unsalted butter
		softened 1 1/2
		cups
1/2	c	Granulated sugar
3/4	c	Firmly packed light brown
		sugar
1/4	c	Freshly grated lemon zest
3	c	Picked over blueberries
		tossed with 1 1/2
		tablespoons flour
1/3	c	Fresh lemon juice
1/2	c	Granulated sugar

INSTRUCTIONS

Make the cake:  In a small bowl whisk together the milk, the eggs, and
the vanilla.  Into a bowl sift together the flour, the baking powder,
and the salt.  In a large bowl with an electric mixer cream the butter
with the  granulated sugar, the brown sugar, and the 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, and
fold in 1  1/2 cups of the blueberries. Spoon one third of the batter
into a  greased and floured 10-inch (3-quart) bundt pan, spreading it
evenly,  and sprinkle 1/2 cup of the remaining blueberries over it.
Spoon half  the remaining batter into the pan, spreading it evenly, and
sprinkle  1/2 cup of the remaining blueberries over it. Spoon the
remaining  batter into the pan, spreading it evenly, sprinkle the
remaining  blueberries over it, and bake the cake in the middle of a
preheated  350Â°F. oven for 1 hour to 1 hour and 10 minutes, or until
it is  golden and a tester comes out clean.  Remove the cake from the
oven, poke the top immediately all over with  a wooden skewer, and
brush it with half the syrup. Let the cake cool  in the pan on a rack
for 10 minutes, invert it onto the rack, and  poke it all over with the
skewer. Brush the cake with the remaining  syrup.  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  the pan from the heat.  One 10-inch bundt cake.
Gourmet July 1990  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4752 Calories From Fat: 1148 Total Fat: 130.2g Cholesterol: 1366.5mg Sodium: 3894.5mg Potassium: 1737.7mg Carbohydrates: 777.3g Fiber: 30.7g Sugar: 257.6g Protein: 111.9g