Blueberry Lemon Pound Cake

Ingredients

• 1 1/2 cups all purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, at room temperature
• 1 cup sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 2 tablespoons fresh juice from 1 lemon
• 1 tablespoon finely grated zest from 1 lemon
• 1/4 cup plus 1 tablespoon buttermilk
• 1 1/2 cups blueberries, washed, dried, and tossed with 1 tablespoon flour

Directions

1. Set a rack in the center of the oven and heat it to 350 degrees F. Coat a loaf pan with butter, then dust it with flour. In a small bowl, combine the flour, baking powder, baking soda, and salt with a whisk, and put it aside.
2. In a large bowl, use a wooden spoon to cream the butter and sugar until the mixture looks pale and smooth, about 4 minutes. Mix in the eggs one at a time, then stir in the vanilla extract, lemon juice, and lemon zest. Add the buttermilk and mix only until it disappears into the batter.
3. Add the flour mixture to the large bowl and stir until it is worked in. Fold in the blueberries gently, so you do not mash them.
4. Transfer the batter to the prepared loaf pan. Bake until the top is golden and a tester poked into the center comes out clean, about 50 minutes. Cool the cake in the pan for 10 minutes, then remove it to a wire rack and let it finish cooling.