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–+ servings
Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake

This Lemon Blueberry Pound Cake is a zesty, moist dessert that balances lemony brightness with sweet blueberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
Add-ins
  • 1 cup fresh blueberries floured to prevent sinking
Glaze
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Equipment

  • Loaf pan
  • Mixing bowls
  • whisk
  • mixer

Method
 

Baking Instructions
  1. Preheat the oven and prepare a loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream the softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in the lemon zest and lemon juice.
  6. Gradually add the flour mixture, mixing just until combined.
  7. Fold in the blueberries, ensuring they are coated in flour to prevent sinking.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake in the preheated oven for about 60 minutes or until a toothpick comes out clean.
  10. Let the cake cool before glazing with a mixture of powdered sugar and lemon juice.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15g

Notes

Feel free to customize this recipe by adding vanilla extract or swapping blueberries for other fruits like raspberries.

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