Name: Lemon and Blueberry Pound Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Cuisine: Italia
Ingredients: 3 units Eggs; 220 g Sugar; to taste Grated lemon zest; 80 ml Lemon juice; 80 ml Water; 120 ml Sunflower oil; 100 g Cornstarch; 300 g All-purpose flour; 1 unit Baking powder; 125 g Blueberries; to taste Almonds

Preparation

STEP 1 OF 6
Beat the eggs with the sugar until the mixture becomes light and frothy.
STEP 2 OF 6
Add the lemon zest and juice, then the water and oil, and mix well.
STEP 3 OF 6
Mix well and finally add the blueberries (leaving some aside).
STEP 4 OF 6
Add the sifted flour with the baking powder.
STEP 5 OF 6
Pour into a greased and floured loaf pan, sprinkle the surface with the remaining blueberries and some chopped almonds.
STEP 6 OF 6
Bake in a preheated fan oven at 170 degrees for 45 minutes (always do the toothpick test).

General Information

Storage notes

In an airtight container, for a maximum of 4-5 days.

Origin

Italia, Liguria

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	269.86
Carbohydrates (g)	40.75
of which Sugars (g)	17.39
Fat (g)	10.43
of which Saturates (g)	1.64
Protein (g)	5.41
Fiber (g)	0.75
Sale (g)	0.86

Lemon and Blueberry Pound Cake

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Ingredients

Preparation

General Information

Storage notes

Origin

Analysis

Macronutrients (100 gr)

Attention

Attention

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