July 17, 2012
[Photograph: Carrie Vasios]
While blueberries are in season, use them in this buttery lemon pound cake. It's great for breakfast but topped with a scoop of ice cream, it can double as dessert.
adapted from Ina Garten
About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
Special equipment: electric beater, 8 1/2 by 4 1/2- inch loaf pan
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