Description
A delightful and moist pound cake bursting with fresh blueberries and a refreshing hint of lemon, perfect for any occasion.
Ingredients
Scale
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1 1/2 cups Granulated sugar
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 1 cup Fresh blueberries
- 1 cup Powdered sugar
- 2 tablespoons Milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
- Gradually add the flour mixture to the butter mixture, mixing until just combined. Do not overmix.
- Gently fold in the blueberries with a spatula until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and milk until smooth. Drizzle over the cooled cake before serving.
Notes
- For added flavor, consider adding a pinch of cinnamon to the batter.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 200
- Fat: 10
- Saturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
- Cholesterol: 80
Keywords: Blueberry Lemon Pound Cake, Lemon Cake, Blueberry Cake, Pound Cake Recipe, Easy Pound Cake