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Lemon Blueberry Pound Cake

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A delightful and moist lemon blueberry pound cake that combines buttery richness with fresh blueberries and a zesty lemon flavor.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a loaf pan with butter or non-stick spray.
  3. Cream together the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract and lemon zest.
  6. Whisk together the flour, baking powder, and salt in another bowl.
  7. Gradually add the dry ingredients to the wet mixture, alternating with the milk.
  8. Fold in the fresh blueberries gently.
  9. Pour the batter into the prepared loaf pan and smooth the top.
  10. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  11. Cool in the pan for about 10 minutes before transferring to a wire rack.

Notes

Top with whipped cream, vanilla ice cream, or a simple lemon glaze for extra sweetness. Store in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Find it online: https://www.thestationrecipes.com/lemon-blueberry-pound-cake/

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