Discover the authentic taste of Lemon and Blueberry Pound Cake: a soft dessert with selected ingredients, perfect for a touch of Italian tradition. Try it now!
Beat the eggs with the sugar until the mixture becomes light and frothy.
Add the lemon zest and juice, then the water and oil, and mix well.
Mix well and finally add the blueberries (leaving some aside).
Add the sifted flour with the baking powder.
Pour into a greased and floured loaf pan, sprinkle the surface with the remaining blueberries and some chopped almonds.
Bake in a preheated fan oven at 170 degrees for 45 minutes (always do the toothpick test).
In an airtight container, for a maximum of 4-5 days.
Italia, Liguria
| 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 |
