Blueberry Swirl Lemon Pound Cake

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Ingredients

• 2½ cups all-purpose flour (300g)

• 1½ teaspoons baking powder

• 1 teaspoon salt

• 1 cup unsalted butter room temperature (227g)

• 3/4 cup granulated sugar (150g)

• 4 large eggs room temperature

• 3 tablespoons fresh lemon juice

• 1 tablespoon grated lemon zest

• ½ cup whole milk, room temperature (120mL)

• 1/3 cup blueberry jam (113g), or any jam you like

Instructions

1. Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with baking spray and line with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until light and fluffy, about 3 minutes. Gradually beat in the sugar until light and fluffy, about 2 minutes. Beat in the lemon juice and zest. Add the eggs one at a time, beating until well combined before adding the next one. Stop and scrape down the bowl as needed.

4. With the mixer on low, add in the flour mixture alternating with the milk.

5. Spoon most (~ 2/3) of the batter into the pan, followed by all of the blueberry jam preserves. Spread the remaining batter on top. Using a sharp knife, swirl the layers together.

6. Bake for 65 to 70 minutes, or until a toothpick inserted into the center comes out mostly clean.

7. Let the cake cool in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack.