Peek: Mother's Day Blueberry Poundcake (Patreon)

It's Mother's Day, so I'll be too busy cooking to write up a proper peek. So, as has become tradition, I'll give you guys one of the recipes I'll be making today. It's a simple thing, but that just means the technique needs to be on point to really bring out the flavors. We'll need:

8 oz butter, room temp

15 oz sugar (plus a little extra)

15 oz flour

1 tsp baking powder

1/2 tsp salt

4 large eggs

1 tsp vanilla extract

10-12 oz blueberries. You can go higher, but much more than 12 makes it collapse

1 lemon, zested

Heat the over to 325F. Yes, rather low, I know, but it works. Smear a bit of butter inside a bunt pan, and sprinkle a bit of sugar inside, similar to oiling and flouring a cake pan. Just with butter and sugar.

Cream the 15oz sugar and the 2 sticks of butter until light and fluffy, a stand mixer with the paddle works great. Takes about 5 minutes.

Add the eggs one at a time, letting the mixer fully integrate them before adding the next. Then the vanilla. Sift in 10oz of flour, the baking powder, and the salt. I like to sift them into a bowl and just slowly spoon it in as the mixer goes on low, until it's all added.

In a different bowl, toss the blueberries with the rest of the flour and the lemon zest, and removing the mixing bowl from the mixer. We need to fold the berries in gently, and the machine will just pop them.

Once the blueberries are folded in, scoop the batter into the bunt and bake for 75 minutes. Yes, that long. That's why we set the temp so low in the oven. Once baked, let it cool, then set a large plate over the pan before turning the whole thing over. It might take s few whacks on the pan to get it to release, but the butter/sugar combo should make it easily slip out onto the plate.

The real challenge is making it last until after dinner. The poundcake vanishes quick around here.

I hope you all have a good Mother's Day :)