Description
This moist and zesty lemon blueberry pound cake is bursting with fresh flavors. It’s the perfect dessert for tea parties, birthdays, or just indulging yourself on a quiet evening. 🍋
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ¾ cups sugar
- 1 cup butter (softened)
- 4 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 ½ cups fresh blueberries
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
- In a medium bowl, mix the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time, then add lemon juice and zest.
- Gradually mix in the dry ingredients, alternating with milk, until just combined.
- Toss the blueberries in a tablespoon of flour to prevent sinking, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes before transferring it to a wire rack.
Notes
- Make it Seasonal: Substitute blueberries with other seasonal fruits like blackberries or cranberries.
- Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for smoother mixing.
- Enhance Flavor: Add a teaspoon of vanilla extract for a richer taste.
- Prep Time: 15 minutes
- Cook Time: 60–70 minutes
- Category: Desserts
- Method: Baking Method & Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/10 of the loaf)
- Calories: 320kcal
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg