Description
This Lemon Blueberry Pound Cake is a delightful dessert that combines the tartness of lemon with the sweetness of fresh blueberries, resulting in a moist and flavorful cake perfect for any occasion.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1/4 cup sour cream
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh blueberries (or frozen, if not available)
Instructions
1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, followed by the sour cream, lemon juice, and lemon zest. Mix until well combined.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
6. Gently fold in the blueberries, being careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
This cake can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week. You can also drizzle with a simple lemon glaze for extra sweetness!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Fat: 10g
- Carbohydrates: 34g
- Protein: 3g
Keywords: lemon, blueberry, pound cake, dessert, baking