Blueberry Pound Cake Muffins or Loaf

2 sticks (1 C) butter, softened

1 ½ C sugar

4 tsp grated lemon zest

4 large eggs

10 TB ( ½ C plus 2 TB) heavy cream

2 C flour and ½ tsp salt – mix together

1 C blueberries * can use frozen (see below in directions)


***Preheat oven to 350 degrees***


1.  Line muffin tins w/cupcake liners or spray loaf pan.

2.  Beat together:  butter, sugar, zest.  Once blended well, add eggs, one at a time.  Beat in cream.  Add flour ONLY UNTIL COMBINED.

3.  Gently stir in blueberries, OR use frozen and drop into muffins – it works well because you can sprinkle them into muffins individually and not make the batter turn all blue!




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