Blueberry Lemon Pound Cake
Blueberry Lemon Pound Cake is a rich, buttery cake with sweet blueberries scattered throughout and a hint of fresh, brightness from the added lemon. It’s a simple, classic dessert that everyone will love.
Servings: 8 servings
Calories: 430kcal
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter (room temperature and very soft)
- 1 cup granulated sugar
- 4 eggs (room temperature)
- 2 tablespoons lemon juice (fresh squeezed)
- 1 teaspoon lemon zest (from 1 lemon)
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
- Preheat your oven to 325°F.
- Coat the inside of a loaf pan with shortening or butter and lightly dust with flour. You can also line it with parchment paper.
- Sift together the flour, baking powder and salt. Ensure that it’s mixed together well.1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt
- Cream the butter in an electric mixer fitted with a paddle until light, about 3-4 minutes. Gradually add the sugar and beat until fluffy.1 cup unsalted butter, 1 cup granulated sugar
- Add the eggs one at a time, then the lemon juice, lemon zest, and vanilla extract scraping down the sides of the bowl as needed until evenly blended.4 eggs, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 teaspoon vanilla extract
- Gradually add all but 1 tablespoon of the flour mixture until just combined. Do not over mix.
- Gently toss the blueberries in the remaining flour then carefully fold in the blueberries and any loose flour with a spoon or silicone spatula.1 cup blueberries
- Pour the batter into the prepared pan.
- Bake for 70-90 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the pound cake to cool for at least 20 minutes before removing it from the pan.
- Once removed allow to fully cool then slice and serve.
Notes
Tips and Techniques
- Double the recipe if using a bundt pan.
- Measure flour by gently “fluffing” the flour in its container, then spooning it into a measuring cup with out packing. Overfill the cup some, then use the back of a butter knife to level it off.
- Do not open the oven door until the minimum bake time has passed. Then check the pound cake with a toothpick. If a crack forms in the center (normal), it may appear wet. This is not an indicator of cake doneness.
- Store leftovers tightly covered at room temperature. Use within 5 days for best results. Do not refrigerate this cake, as it will loose some of its flavor and the texture may change.
Nutrition
Serving: 1serving | Calories: 430kcal | Carbohydrates: 46g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 108mg | Potassium: 133mg | Fiber: 1g | Sugar: 27g | Vitamin A: 838IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg