Lemon Blueberry Pound Cake
A perfect blend of zesty lemon and sweet blueberries, this pound cake offers a delightful burst of flavor in every slice. Its tender crumb paired with a subtle crisp on the outside makes it utterly irresistible.
Ingredients
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- 1 cupunsalted butter, softened
- 2 cupgranulated sugar
- 4 wholeeggs
- 3 cupall-purpose flour
- 1 cupfresh blueberries, washed and dried
- 1 cupbuttermilk
- 2 Tbsplemon zest
- 1 Tbspvanilla extract
- 1 tspbaking powder
- 1 tspbaking soda
- 1/2 tspsalt
- powdered sugar for dusting, optional
Directions
- Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
SPONSOREDAd slot - Step 3: Add Eggs
Add the eggs one at a time, mixing well after each addition until fully combined.
- Step 4: Mix Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Step 5: Combine Wet Ingredients
In a separate bowl, combine buttermilk, lemon zest, and vanilla extract.
- Step 6: Combine Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, starting and ending with the flour. Mix until just combined.
- Step 7: Fold in Blueberries
Gently fold the blueberries into the batter, being careful not to break them apart.
- Step 8: Bake the Cake
Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9: Cool and Serve
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar if desired before serving.
- Step 10: Enjoy your Cake!
Slice and enjoy your Lemon Blueberry Pound Cake with a cup of tea or coffee.