Description
Lemon Blueberry Pound Cake is a delightful fusion of zesty lemon and sweet blueberries that creates a mouthwatering dessert perfect for any occasion. This moist cake is not only easy to make, but its vibrant flavors will leave your taste buds dancing with joy. Whether you’re hosting a brunch, celebrating a birthday, or enjoying an afternoon treat, this recipe guarantees satisfaction with every slice. The addition of fresh blueberries enhances the cake’s texture and flavor, making it a standout dessert that everyone will adore. Serve it plain, with a drizzle of glaze, or paired with whipped cream for an indulgent experience.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup milk
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to the creamed mixture alternating with milk until combined.
- Gently fold in lemon zest and blueberries.
- Pour the batter into the loaf pan and bake for 60-70 minutes or until a toothpick comes out clean.
- Allow cooling for 10 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 (60g)
- Calories: 225
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 40mg