Description
A moist and buttery Lemon Blueberry Pound Cake combining the bright flavors of lemon with juicy blueberries. Perfect for breakfast, dessert, or entertaining guests.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1/2 cup whole milk or buttermilk
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1 tbsp flour (for coating blueberries)
- Optional: 1/2 cup powdered sugar and 1-2 tbsp lemon juice for glaze
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan or bundt pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in lemon juice, lemon zest, vanilla extract, and milk.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Toss the blueberries in 1 tablespoon of flour and gently fold them into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- If desired, mix powdered sugar with lemon juice and drizzle over the cooled cake for glaze.
Notes
- Tossing blueberries in flour prevents them from sinking.
- Do not thaw frozen blueberries to avoid streaking the batter.
- Use a bundt pan or mini loaf pans as alternatives to a loaf pan.
- The cake can be made a day in advance for enhanced flavor.
- The glaze is optional but adds extra lemony sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
