Blueberry pound cake –If you’re looking for a delightful dessert that perfectly balances sweet and tart, look no further than this Lemon Blueberry Pound Cake. It’s incredibly moist, bursting with fresh blueberries, and has just the right zing from lemon. This cake is perfect for a springtime brunch or a treat any time of year. Let’s dive into the recipe!
Lemon Blueberry Pound Cake
This scrumptious cake is sure to impress your family and friends. It’s simple to make, and the flavors of lemon and blueberry come together beautifully. Here’s how to make it!
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon grated lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries (or frozen, if out of season)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet mixture, mixing until just combined. Be careful not to overmix.
- Gently fold in the blueberries, making sure they are distributed evenly throughout the batter.
- Spoon the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Once done, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
This Lemon Blueberry Pound Cake is a delightful combination of flavors that anyone can appreciate. Serve it as is, or with a dusting of powdered sugar on top for an elegant touch. Enjoy every luscious bite!
