Description
Lemon Blueberry Pound Cake is a refreshing dessert that embodies the spirit of summer with its bright citrus notes and burst of juicy blueberries. Perfect for tea time or an afternoon snack, this cake features a golden crust and a moist, tender interior that delights the senses. Easy to make, it’s suitable for bakers of all levels. Indulge in this delightful treat and create cherished memories with every slice.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter (room temperature)
- 3 large eggs
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
- 1 cup fresh blueberries
- 1 tbsp powdered sugar (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in lemon juice and zest.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Gently fold in blueberries.
- Pour batter into the prepared loaf pan and bake for 60–70 minutes or until a toothpick comes out clean.
- Allow cooling slightly before drizzling with powdered sugar glaze.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg