Description
Lemon Blueberry Pound Cake is a delightful dessert that combines the zesty brightness of lemon with the sweet juiciness of blueberries. This easy-to-make cake features a rich, buttery base topped with a tangy lemon glaze, making it an ideal treat for brunches, picnics, or afternoon snacks. Each slice bursts with flavor and color, impressing both your taste buds and your guests. Perfectly moist and packed with fresh ingredients, this cake is sure to become a favorite in your dessert repertoire.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1.5 to 2 cups fresh blueberries (or frozen)
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually mix into the wet ingredients until just combined.
- Fold in lemon zest, lemon juice, and blueberries gently until evenly distributed.
- Pour batter into the prepared loaf pan and bake for 60-70 minutes or until a toothpick inserted comes out clean. Allow cooling before serving.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 300
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg