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–+ servings

Lemon Blueberry Pound Cake

A moist and flavorful pound cake infused with fresh lemon zest and studded with juicy blueberries, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup all-purpose flour sifted
  • 1 cup cake flour sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk at room temperature
  • 2 tablespoons lemon zest freshly grated
  • 1 cup blueberries fresh or frozen

Method
 

Baking the Cake
  1. Preheat the oven to 350?F (175?C). Grease and flour a loaf pan.
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
  6. Fold in the lemon zest and blueberries gently.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

For best results, use fresh blueberries and ensure all ingredients are at room temperature before starting.

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