Blueberry pound cake recipe

Blueberry season is approaching, and this blueberry pound cake is a wonderful way of enjoying them.

When not in season, use frozen blueberries (thawed) and bite into a pure piece of Spring flavors.

Ingredients

• 1 French pound cake baking mix My French Recipe
• 3 eggs
• 1 stick of unsalted butter
• 1 C + 1/2 C of fresh blueberries

Tools

• Mixing bowl
• Whisk
• Loaf pan (Around 9 x 4 x 2.75")
• Baking spray or parchment paper

Directions

1. Preheat your oven to 350 ° F. Pour the French pound cake baking mix into a medium bowl.
2. Add the eggs and beat vigorously until smooth. Melt the butter in the microwave or at low heat in a pan.
3. When the butter is melted, add it and mix until combined.
4. Add the blueberries, and mix gently to incorporate them without smashing them.
5. Spray the loaf pan with baking spray. Pour the batter in the pan. Bake 45min or until it is cracked down in the center and golden on the top.
6. Let cool and bon appétit!

PS: You can drizzle lemon icing in the top. Mix 1/2 C of powdered sugar and 1/3 C of lemon juice. Drizzle with a spoon and voila!