Wild Blueberry Lemon Marble Pound Cake

by Chef Dany Duguay

Now this recipe is a bit of a guilty pleasure, but it’s one you won’t regret! The delicate yellow marbling and the lemon zest make a delicious and visually appealing addition to the sweetness of the wild blueberry puree. It’s sweet without being too rich. A great after-dinner treat, or an excellent tea-time snack.

Prep & Cook time: 1 hour 15 minutes

Serves: 6

Ingredients:

1/2 cup butter, melted

1 cup white sugar

zest and juice of 1 lemon

2 eggs

1/2 tsp vanilla

1/2 tsp salt

1 and 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 cup buttermilk

1/2 cup Healthy Berries Superfruit Wild Blueberry Purée

Method:

Preheat oven to 350’F.

In the bowl of a stand mixer, place butter and sugar. Mix at low speed until well combined. Add lemon zest and juice, turn mixer back on to low speed, add eggs, one at a time, add vanilla, mix until well incorporated.

In a small bowl, whisk together flour, salt, baking powder and baking soda until combined. Turn mixer back on to low speed, add half of flour mixture, add buttermilk, add remaining flour mixture and mix just until incorporated.

Remove 1/2 cup of batter and place in a small bowl. Add Wild Blueberry Purée to this batter, stirring until combined.

Pour 1/2 of lemon batter into a greased and parchment-lined loaf pan, dollop half of wild blueberry batter over top. Add remaining lemon batter. Dollop with remaining wild blueberry batter.

Using a butter knife, gently swirl batters together, just until marbled, not combined.

Bake for 40 minutes to 1 hour until toothpick inserted into centre of loaf comes out clean. Allow to cool 5 minutes. Run knife along edges of loaf, remove from pan, cool on wire rack until cooled completely.

Store in airtight container, in fridge up to 3 days. Enjoy!