Lemon Blueberry Pound Cake
A moist and flavorful pound cake bursting with fresh blueberries and zesty lemon, perfect for any occasion.
Equipment
- 8 x 5 loaf pan
- mixing bowls
- Stand mixer
- Rubber spatula
- wire rack
Ingredients
- 1 cup Granulated sugar Adds sweetness to the cake.
- 1/2 cup Unsalted butter, softened Provides rich flavor and moisture.
- 2 large Eggs Bind the ingredients and provide structure.
- 1 tablespoon Lemon zest Enhances the lemon flavor.
- 2 tablespoons Lemon juice Adds moisture and brightens flavor.
- 1/8 teaspoon Salt Balances sweetness.
- 1 1/2 cups All-purpose flour Main structure of the cake.
- 1 teaspoon Baking powder Leavening agent for fluffiness.
- 1/2 cup Whole milk Adds moisture and richness.
- 1 cup Fresh blueberries Provides bursts of flavor and color.
Instructions
- Preheat your oven to 350°F (175°C) and prepare your 8 x 5 loaf pan by lining it with parchment paper or greasing it.
- In a bowl, whisk together the all-purpose flour, salt, and baking powder.
- In a stand mixer, cream together the granulated sugar and softened butter on medium speed until fluffy, about 4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then mix in the lemon juice and lemon zest.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Slowly pour in the whole milk and mix until the batter is smooth. Gently fold in the fresh blueberries.
- Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely for about an hour before slicing.
Notes
This Lemon Blueberry Pound Cake is perfect for any occasion and can be served with whipped cream or lemon curd.