Description

Lemon Blueberry Pound Cake is a delightful treat combining the zesty brightness of fresh lemons with the sweetness of juicy blueberries. This moist, flavorful cake is perfect for summer tea parties, brunches, or indulging on a lazy afternoon. Its vibrant colors and refreshing taste will impress your guests and elevate any gathering.

Ingredients

Scale

1 ½ cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
½ tsp salt
½ cup unsalted butter (room temperature)
3 large eggs
Zest of 1 lemon
¼ cup lemon juice (freshly squeezed)
1 cup fresh blueberries

Instructions

Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a bowl, whisk together flour, baking powder, and salt; set aside.
In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
Gradually mix in dry ingredients until just combined. Gently fold in blueberries.
Pour batter into prepared pan; smooth the top. Bake for 60-70 minutes or until a toothpick comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (85g)
Calories: 280
Sugar: 18g
Sodium: 200mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg

Keywords: For added flavor, feel free to substitute blueberries with raspberries or strawberries. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for one week.