Description

Lemon Blueberry Pound Cake is the ultimate summer dessert, bursting with the vibrant flavors of fresh lemons and juicy blueberries. This moist, tender cake is ideal for afternoon tea or sunny picnics, offering a perfect balance of sweetness and tanginess that delights the palate. Easy to prepare, this cake evokes warm memories of summer gatherings with family and friends, making it a cherished addition to any occasion.

Ingredients

Scale

1 ½ cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
½ tsp salt
½ cup unsalted butter (room temperature)
3 large eggs
Zest and juice of 2 fresh lemons
1 cup fresh blueberries (tossed in flour)

Instructions

Preheat your oven to 350°F (175°C). Grease a loaf pan with non-stick spray or butter and dust it with flour.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, then mix in the lemon zest and juice.
Gradually combine the dry ingredients into the wet mixture on low speed until just mixed. Gently fold in the blueberries.
Pour batter into the prepared loaf pan and bake for about 60 minutes or until a toothpick inserted comes out clean.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 14g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg

Keywords: For added flavor, consider using lemon extract or adding poppy seeds. Frozen blueberries can be used; just coat them in flour before adding to prevent sinking. Ensure all ingredients are at room temperature for optimal mixing.