Lemon Blueberry Pound Cake
Indulge in the delightful experience of our Lemon Blueberry Pound Cake, a perfect fusion of zesty lemon and sweet blueberries that creates an irresistible dessert. This moist, buttery cake is incredibly easy to make, making it an ideal choice for any gathering or a cozy afternoon treat. Whether you choose to serve it plain, adorned with whipped cream, or drizzled with a tangy lemon glaze, this cake promises to brighten up your table and your taste buds. Enjoy the refreshing flavors and tender crumb that make this dessert a standout option for summer picnics, brunches, or simply a sweet moment at home.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: About 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C).
- Grease a loaf pan with butter or non-stick spray.
- In a bowl, cream together softened butter and sugar using an electric mixer until light and fluffy.
- Add eggs one at a time, mixing well after each addition; stir in lemon zest and juice.
- In another bowl, whisk together flour, baking powder, and salt; gradually mix into the wet ingredients until just combined.
- Carefully fold in fresh blueberries using a rubber spatula.
- Pour batter into the prepared loaf pan and bake for about 60 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 295
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
Find it online: https://recipetastenow.com/lemon-blueberry-pound-cake/