Blueberry Poundcakes with Lemongrass, Fresh Basil and Lime

3 Loaves (eat one, freeze one and give the third to a friend!)

Loaves:

• 12 ounces unsalted butter, room temperature

• 3 cups white sugar

• 6 large eggs, room temperature

• 4 ½ cups all-purpose flour

• 1 Tbsp baking powder

• 1 Tbsp kosher salt

• Zest of two medium limes

• 1 ½ cups buttermilk

• 2 tsp vanilla paste

• 2 Tbsp freshly grated lemongrass (I actually use the pre-grated lemongrass now available in stores)

• ½ cup finely chopped fresh basil

• 3 cups of fresh blueberries

Lime Syrup:

• 1 cup water

• 1 cup white sugar

• Juice of the 2 zested limes

1)  Preheat the oven to 325 degrees

2)  Spray three 8-9” loaf pans with cooking spray and line with parchment paper

3)  Whisk together the flour, baking powder, salt and lime zest.

4)  Stir the vanilla into the buttermilk.

5)  Cream the butter and sugar in a standing mixer 1-2 minutes until butter is light and fluffy. Mix in the lemongrass and basil. Reduce the speed to low and add the eggs, 1 egg at a time.

6)  On low, add 1/3 of the dry mix, then half of the buttermilk, 1/3 of the dry mix, remaining buttermilk and finish with the final 1/3 of the dry mix.

7)  Off the mixer, fold in the blueberries.

8)  Divide the batter between the three pans and bake 50-60 minutes until golden and set and an inserted wooden skewer comes out clean.

9)  While the cakes bakes, stir together the water, white sugar and lime juice in a small pan and bring to a simmer on low heat to melt the sugar.  Take off the heat and let cool to room temperature.

10) When the cakes have cooled for 15 minutes, lightly brush the syrup over the cakes (while they are still warm in their pans).