Description
A delightful and moist Lemon Blueberry Pound Cake that melts in your mouth, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened (2 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 1/2 cups fresh blueberries
- Optional: Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan.
- Cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in vanilla, lemon zest, and lemon juice.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing until just combined.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, checking for doneness with a toothpick.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room temperature ingredients for better mixing.
- Do not overmix the batter to avoid a dense cake.
- Fresh blueberries are preferred for the best flavor.
- Check for doneness a few minutes before the suggested baking time.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Lemon Blueberry Pound Cake, dessert, baking, cake recipe