Description
Lemon Blueberry Pound Cake is a luscious dessert that perfectly balances the tartness of fresh lemon with the sweetness of juicy blueberries. This moist, buttery cake is not only a delightful treat but also a versatile addition to any gathering, from casual brunches to elegant celebrations. With simple ingredients and straightforward steps, baking this delectable treat becomes an enjoyable experience for everyone.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 3 large eggs
- ½ cup milk
- Zest and juice of 2 fresh lemons
- 1 cup blueberries (fresh or frozen)
- 1 tsp baking powder
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add lemon juice and zest.
- In another bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, alternating with milk until just combined.
- Gently fold in blueberries without crushing them.
- Pour batter into the prepared pan and bake for 60-70 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 14g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg