Description
A moist and delicious pound cake bursting with fresh blueberries and a hint of lemon zest, perfect for any occasion.
Ingredients
Scale
- 1 cup (230g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 3 cups (360g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) milk
- Zest of 1 lemon
- 2 cups (300g) fresh blueberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- 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. Then stir in the vanilla and lemon extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Do not overmix.
- Fold in the lemon zest and fresh blueberries gently to avoid breaking them.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- For best results, use fresh blueberries. If using frozen, do not thaw them before adding 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: 320
- Sugar: 25
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 47
- Fiber: 1
- Protein: 4
- Cholesterol: 80
Keywords: blueberry lemon pound cake, lemon pound cake, blueberry cake, pound cake recipe, easy blueberry cake