This cake is DELISH y’all! I made it to bring to the hostess of Brian’s play date but the poor little girl got sick so we were “stuck” with it at home. Brian Sr. tasted it when he got home from work and remarked, “This blows any other cake you’ve ever made out of the water”!
I highly recommend offering to bring the dessert at your next dinner party or luncheon and make this.
This recipe is adapted from Ina Garten’s Honey Vanilla Pound Cake:
Here is what you need:
1/2 pound (2 sticks) salted butter, at cool room temperature
1 1/4 cups sugar
4 extra-large eggs, at room temperature
2 tablespoons honey
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
2 cups sifted cake flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1 1/2 cups of fresh or frozen blueberries
Here is what you do:
Preheat the oven to 350 degrees. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, and lemon zest in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.
Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Next add the blueberries. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.
My next investment or DIY is going to be a bunch of pretty tea towels so I can wrap up baked goods like this and bring as a hostess gift.
