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–+ servings
Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake

Delight in the zesty brilliance of this Lemon Blueberry Pound Cake, combining tangy lemon and sweet blueberries for a memorable dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup Unsalted butter softened
  • 2 cups Granulated sugar
  • 4 large Eggs
  • 2 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Salt
  • 2 tablespoons Lemon zest
  • 1 teaspoon Vanilla extract
  • 2 cups Fresh blueberries
  • 1 cup Powdered sugar
  • 2 tablespoons Fresh lemon juice

Equipment

  • Loaf pan
  • Mixing bowls
  • whisk

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. In another bowl, combine flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  6. Fold in the lemon zest, vanilla extract, and fresh blueberries.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
  9. While the cake cools, whisk together the powdered sugar and fresh lemon juice to create a glaze.
  10. Drizzle the glaze over the cooled cake before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15g

Notes

Perfect for gatherings, this cake is a crowd-pleaser and can be customized with different fruits or zests.

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