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Luscious Lemon Blueberry Pound Cake

A moist and flavorful pound cake bursting with fresh blueberries and zesty lemon flavor.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 cup fresh blueberries
  • 1 tablespoon flour (for coating blueberries)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a bowl, whisk together 1 1/2 cups flour, baking powder, and salt.
  3. In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in milk, lemon zest, and lemon juice.
  4. Gradually mix in the dry ingredients until just combined.
  5. Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
  6. Pour batter into prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
  7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett