Description
A classic Lemon Blueberry Pound Cake that combines the sweetness of blueberries with tangy lemon, perfect for gatherings and brunches.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in another bowl. Add the dry ingredients to the wet mixture alternately with the milk, starting and ending with the flour mixture.
- Fold in the blueberries gently to avoid breaking them.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- While the cake cools, make the glaze by whisking together the powdered sugar and lemon juice.
- Drizzle the glaze over the cooled cake before serving.
Notes
For enhanced flavor, add a tablespoon of lemon zest to the batter. Use fresh ingredients at room temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: lemon, blueberry, pound cake, dessert, baking, brunch