Lemon Blueberry Pound Cake (Print-Friendly Format)
Zesty lemon pound cake with sweet blueberries, moist texture, and crisp crust. Perfect for any occasion.
# Required Ingredients:
01 -
1 cup granulated sugar
02 -
½ cup unsalted butter
03 -
2 large eggs
04 -
1 tablespoon lemon zest
05 -
2 tablespoons lemon juice
06 -
⅛ teaspoon salt
07 -
1½ cups all-purpose flour
08 -
1 teaspoon baking powder
09 -
½ cup whole milk
10 -
1 cup whole fresh blueberries
# How to Make It:
01 -
Preheat the oven to 350°F. Line an 8 x 5 loaf pan with parchment paper or grease it with nonstick spray or shortening.
02 -
Using a stand mixer fitted with the paddle attachment, blend the sugar and butter on medium speed until fluffy, about 4 minutes.
03 -
Add the eggs, lemon juice, and lemon zest. Beat until well combined.
04 -
In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add this mixture to the wet ingredients in the mixer, alternating with the milk. Scrape the sides of the bowl as needed.
05 -
Gently fold the fresh blueberries into the batter using a rubber spatula.
06 -
Pour the batter into the prepared loaf pan and bake for 55-65 minutes. The loaf should be golden brown, with a cracked and raised top. A toothpick inserted into the center should come out clean.
07 -
Allow the loaf to cool on a wire rack for one hour before slicing. Remove from the pan by lifting the parchment paper or gently inverting the loaf.
# Additional Information:
01 -
Once cooled, the loaf can be stored at room temperature for up to 4 days if tightly wrapped.
02 -
To freeze, allow the cake to cool completely. Wrap tightly in plastic wrap and store in a freezer-safe container or bag for up to 3 months.