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Lemon Blueberry Pound Cake

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A buttery, citrus-infused pound cake bursting with juicy blueberries and bright lemon zest—perfect for brunch or dessert.

Ingredients

  • Unsalted Butter: 1 cup (2 sticks), softened for rich texture
  • Granulated Sugar: 1 ¼ cups, for balanced sweetness
  • Eggs: 4 large, room temperature for structure
  • All-Purpose Flour: 2 cups, provides body and texture
  • Baking Powder: 1 ½ teaspoons, gives a gentle lift
  • Salt: ¼ teaspoon, enhances all flavors
  • Lemon Zest: From 2 lemons, brings vibrant citrus aroma
  • Lemon Juice: 3 tablespoons, for tangy brightness
  • Whole Milk or Buttermilk: ½ cup, adds moisture
  • Fresh Blueberries: 1 ½ cups, sweet and juicy bursts
  • Vanilla Extract: 1 teaspoon, rounds out flavor
  • Flour (extra): 1 tablespoon, for tossing berries

Instructions

  1. Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. Combine Ingredients: Whisk flour, baking powder, and salt in a bowl. Toss blueberries with 1 tablespoon of flour.
  3. Prepare Your Cooking Vessel: Cream butter and sugar until fluffy. Add eggs one at a time. Mix in lemon zest, juice, and vanilla.
  4. Assemble the Dish: Add dry ingredients alternately with milk. Fold in blueberries gently.
  5. Cook to Perfection: Pour batter into pan, bake 60–70 minutes or until a toothpick comes out clean.
  6. Finishing Touches: Cool 15 minutes in pan, then transfer to a rack. Glaze or dust with sugar if desired.
  7. Serve and Enjoy: Slice and serve with tea or coffee for a delightful treat.

Notes

  • Toss berries in flour to prevent sinking.
  • Use room temperature ingredients for better mixing.
  • Let the cake cool completely before slicing for clean cuts.
  • Top with a lemon glaze for extra zing.

Nutrition

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