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Luscious Lemon Blueberry Pound Cake

A moist and flavorful pound cake bursting with fresh blueberries and zesty lemon flavor.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon flour (for coating blueberries)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  4. Mix in vanilla extract, lemon zest, and lemon juice.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
  7. Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
  8. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally