Description
Lemon Blueberry Pound Cake is a moist and flavorful treat, blending zesty lemon with sweet blueberries, perfect for brunch gatherings or dessert indulgences.
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Salt
- Unsalted Butter
- Eggs
- Lemon Zest and Juice
- Fresh Blueberries
- Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Whisk together flour, baking powder, and salt in a bowl; set aside.
- Cream softened butter and sugar in another bowl until light and fluffy.
- Add eggs one at a time, mixing well after each addition; then incorporate lemon zest, juice, and vanilla extract.
- Gently fold in the dry ingredients until just combined.
- Toss blueberries in flour, then fold them into the batter.
- Pour into the prepared pan and bake for 50–60 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before transferring to a wire rack.
Notes
- Substitute almond flour for a gluten-free option.
- For added flavor depth, consider adding an extra splash of vanilla extract.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 230
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg