This blueberry pound cake has zested orange and makes a light delicious cake.
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Preheat oven to 350 degrees F.
Lightly grease and flour a 9 by 5-inch loaf pan. Set aside.
Rinse the blueberries and set aside to air dry.
In a medium mixing bowl, whisk together the flour and baking powder and set aside.
In a large mixing bowl, cream together the orange zest, butter and sugar until fluffy.
Add in the eggs, one at a time, mixing thoroughly before adding the next egg. Add in the vanilla and orange juice when adding the last egg.
Gradually and slowly add in the flour, just a little at a time, until the batter is smooth.
Pour about 2/3 of the batter into the pan. Top with 2/3 of the blueberries, followed by the rest of the batter and finally, sprinkle the remaining blueberries on top. Smooth with a spatula.
Bake for about an hour, or until the cake is golden brown and an inserted toothpick comes out clean. Place pan on cooking wrack for about 15 minutes and then remove from pan to finish cooling.
Serve once cooled completely.