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
- 1 cup unsalted butter, softened
- 2 cup granulated sugar
- 4 whole eggs
- 3 cup all-purpose flour
- 1 cup fresh blueberries, washed and dried
- 1 cup buttermilk
- 2 tbsp lemon zest
- 1 tbsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- powdered sugar for dusting, optional
Directions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition until fully combined.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a separate bowl, combine buttermilk, lemon zest, and vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, starting and ending with the flour. Mix until just combined.
Gently fold the blueberries into the batter, being careful not to break them apart.
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.
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.
Slice and enjoy your Lemon Blueberry Pound Cake with a cup of tea or coffee.