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lemon-blueberry-pound-cake-recipe

Lemon Blueberry Pound Cake

A moist and tangy pound cake bursting with fresh blueberries and zesty lemon flavor.
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Preparation Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup Butter softened
  • 1.5 cups Sugar
  • 4 Eggs large
  • 1 tablespoon Lemon Zest grated
  • 2 tablespoon Lemon Juice fresh
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1 cup Blueberries fresh or frozen

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
  2. In a mixing bowl, cream the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the lemon zest and lemon juice.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fold in the blueberries.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 100mg | Sodium: 200mg | Potassium: 100mg | Fiber: 1g | Sugar: 25g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg

Keywords

Blueberry, Lemon, Pound Cake
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