Yuzu Blueberry Pound Cake
If you are a citrus lover but have yet to experience yuzu, then you are in for a treat. It is sour and bracing, bright and vibrant. Like tangerine and lemon and some otherworldly citrus all rolled up in one fruit. Here Nicole Bermensolo uses yuzu juice along with blueberries in a light pound cake to great effect. This recipe and her Chocolate Chunk Cookies featuring roasted soybean flour are from her book Kyotofu. Don’t miss our interview with Nicole for more tips
Reprinted with permission from Kyotofu
This is pound cake done the Japanese way: light as air, subtly flavored, and gently sweet. You’ll get the tenderest results if you let the butter, eggs, and sour cream warm to room temperature before use. Cold ingredients can mean a denser finished product.
- ½ cup (1 stick) / 113 g unsalted butter, softened
- ⅔ cup / 135 g granulated sugar
- 2 large eggs, at room temperature
- 11/2 tablespoons lemon zest, from one lemon
- 1 tablespoon yuzu juice
- ¼ cup / 57 g sour cream, at room temperature
- 2 tablespoons vegetable oil
- 11/4 cups / 150 g all-purpose flour
- 11/2 teaspoons baking powder
- ¾ teaspoon salt
- 11/2 cups / 255 g fresh or frozen blueberries
- Preheat the oven to 350° F / 177°C. Grease and flour a 9 x 5-inch / 23 x 13 cm loaf pan.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on medium speed, add the eggs one at a time, followed by the lemon zest. Add the yuzu juice, sour cream, and vegetable oil, and mix until well combined.
- In a medium bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the bowl of the electric mixer and mix until just combined, scraping down the sides of the bowl at least once. Stir in the blueberries by hand.
- Scrape the batter into the loaf pan, smoothing its surface with a spatula. Bake for 45 minutes, or until a cake tester comes out clean.
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