This pound cake recipe from chef Jeremy Sewall (of Row 34 and Island Creek Oyster Bar) is both easy and comforting: just what we need during these crazy times. It makes enough for two loaves, and pound cake freezes wonderfully—just wrap it tightly in foil or place it in a freezer bag.

Ingredients
8 eggs
2 pints wild blueberries
2 2/3 cups sugar
3 ½ cups cake flour
5 ½ ounces butter, melted and cooled
½ cup heavy cream
½ cup buttermilk
1 teaspoon baking powder
1 teaspoon salt 
Zest of 6 lemons
Juice of 4 lemons 

Instructions

►Heat oven to 325 degrees Fahrenheit.

►Grease 2 standard (9-inch) loaf pans using non-stick spray.

►Whisk the eggs with the sugar and salt to combine; add lemon juice and zest.

►Sift dry ingredients into the egg-sugar mixture in a couple of batches, then whisk in the heavy cream and buttermilk. Fold in the melted butter and blueberries. Pour into greased loaf pans.

►Bake for about 30 minutes or until a knife inserted in the middle of the cakes comes out clean.

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