Description
Indulge in a slice of sunshine with this Lemon Blueberry Pound Cake Juicy. This delightful dessert combines the tartness of fresh lemons with sweet, juicy blueberries, all enveloped in a rich and buttery pound cake. Perfectly moist and bursting with flavor, it’s an ideal treat for spring gatherings or cozy family dinners. Whether served plain or dressed up with whipped cream, this cake promises to brighten your day!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 3 large eggs
- 1 tbsp lemon zest
- ¼ cup lemon juice (fresh)
- 1 cup fresh blueberries
- 2 tsp baking powder
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a bowl, cream softened butter and sugar until light and fluffy (about 3-5 minutes).
- Beat in eggs one at a time, then mix in lemon zest and juice.
- In another bowl, whisk together flour, baking powder, and salt. Gradually combine with wet ingredients while alternating with milk until just mixed.
- Gently fold in blueberries without crushing them.
- Pour batter into the prepared loaf pan and bake for about 60 minutes, or until a toothpick comes out clean. Cool for ten minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 210
- Sugar: 16g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg