Description
Lemon Blueberry Pound Cake is a refreshing and moist dessert that perfectly combines the zesty brightness of lemons with the sweet burst of blueberries. Ideal for any occasion, whether it’s a family gathering, brunch, or a cozy afternoon snack, this delightful cake promises to impress everyone. Its rich texture and vibrant flavors make it a must-try recipe that is simple enough for beginner bakers but delicious enough to satisfy any palate. Serve it plain, dusted with powdered sugar, or topped with whipped cream for an indulgent treat that’s sure to brighten your day.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/4 cup fresh lemon juice
- 1 cup fresh blueberries (or frozen)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your loaf pan or line it with parchment paper.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients along with the lemon juice until just combined.
- Gently fold in the blueberries and lemon zest.
- Pour batter into the prepared loaf pan and smooth out the top.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for about 15 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 80g)
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg