RICHMOND, Va. – Pastry Chef Extraordinaire Leanne Fletcher, from Big Herm’s Kitchen and Catering, was back in the kitchen to teach us how to create her signature homemade pound cake using fresh blueberries. For more information you can visit http://www.bighermskitchenrva.com
Leanne’s Blueberry Pound Cake
2- sticks unsalted butter (room temp.)
1 1/4- cups sugar
4- eggs (room temp.)
1- tsp. vanilla
1-tsp. lemon extract
1 3/4-cups of all purpose flour
1- tsp kosher salt
1/4- tsp cinnamon
1 1/2- cups of blueberries (rinsed and dried)
Cream together Butter and Sugar until fluffy. Add in one egg at a time. Add in Vanilla & Lemon, scrapping the sides after.
In small bowl mix Flour, Salt and Cinnamon.
Slowly add in dry mix to wet. Do not over beat.
Fold in Blueberries.
Pour into your favorite baking pan. Bake on 325F
3 Mini Loaf Pans- 40-50 mins
1 Bundt Pan – 1hr and 10 mins