Lemon Blueberry Pound Cake

A delightful twist on a classic favorite, this lemon blueberry pound cake is moist, buttery, and bursting with flavor, perfect for any gathering or as a treat to brighten your day.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

For the Cake

1 cup Unsalted butter room temperature
2 cups Granulated sugar
4 large Large eggs room temperature
2 cups All-purpose flour
2 teaspoons Baking powder
1 teaspoon Salt
2 tablespoons Lemon zest
1 teaspoon Vanilla extract
2 cups Fresh blueberries

For the Glaze

1 cup Powdered sugar
2 tablespoons Fresh lemon juice

Method

Preparation

Preheat your oven to 350°F (175°C).
Prepare the loaf pan by greasing it well with butter or non-stick spray.

Mixing

Mix the dry ingredients together in a bowl—flour, baking powder, and salt.
Cream the butter and sugar in a separate bowl until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition.
Stir in the fresh lemon juice and zest.
Combine the wet and dry ingredients gradually, alternating with milk.
Fold in the blueberries gently.

Baking

Pour the batter into your prepared loaf pan, smoothing out the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until golden brown and a toothpick comes out clean from the center.

Cooling

Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

This cake is perfect for gatherings and can be enjoyed year-round.

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