Description
Lemon Blueberry Pound Cake is a delightful blend of zesty lemon and sweet blueberries, resulting in a moist, flavorful treat perfect for any gathering or cozy afternoon snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3 eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup fresh blueberries
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (180°C) and grease a 9×5-inch loaf pan.
- In a large bowl, cream softened butter and sugar together until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk flour, baking powder, and salt. Gradually incorporate the dry mixture into the wet ingredients, alternating with lemon juice.
- Gently fold in lemon zest and blueberries until evenly distributed.
- Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Let the cake cool before serving.
Notes
- Substitute Greek yogurt for a moist texture or add vanilla extract for extra flavor.
- Feel free to mix in other berries like raspberries or blackberries for variety.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 260
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg