Blueberry Lemon Pound Cake Recipe

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Ingredients

Directions

Step #1 If using frozen blueberries, thaw before using & drain thoroughly.
Step #2 Roll out pastry & use to line the base & sides of a 20cm round pie dish.
Step #3 Mix brown sugar, spice, lemon rind, cornflour, blueberries & apple together.
Step #4 Fill pastry base with blueberry mixture.
Step #5 Defrost lattice topping for 5 mins.
Step #6 Working from the middle, carefully separate lattice topping.
Step #7 Ease lattice topping over filling, trimming to neaten edge.
Step #8 Sprinkle top surface with raw sugar.
Step #9 bake this at 200 C for 10 mins.
Step #10 Reduce oven temperature to 180 C and bake a further 40 mins or until pastry is golden & cooked.
Step #11 Serve warm or cold.
Step #12 --.
Enjoy the Blueberry Lemon Pound Cake recipe

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