Blueberry Lemon Pound Cake
A moist and flavorful Blueberry Lemon Pound Cake that combines the sweetness of blueberries with a hint of bright lemon zest, making it a delightful dessert for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter (softened)
- 3 large eggs
- ½ cup milk
- 1 ½ cups fresh blueberries
- 1 tablespoon zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x5 inch loaf pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
- One at a time, beat in the eggs until well incorporated.
- Mix in the lemon zest and juice along with the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed butter mixture, alternating with the milk. Start and end with dry ingredients.
- Gently fold in the blueberries with a spatula.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure your butter and eggs are at room temperature for best results. Do not overmix the batter to avoid a tough texture. Store wrapped in plastic wrap or an airtight container.