Lemon Blueberry Pound Cake
This lemon blueberry pound cake is a delightful treat, combining zesty lemon flavor with juicy blueberries for a perfect dessert or snack.
Equipment
- loaf pan
- mixing bowls
- whisk
- spatula
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- ½ cup whole milk or heavy cream
- ¼ cup fresh lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups fresh blueberries or frozen, thawed and patted dry
- 1 tbsp flour for tossing blueberries
Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp milk or cream adjust for consistency
Instructions
- Preheat the oven to 325°F (165°C) and grease and flour a loaf pan.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl, then set aside.
- Beat the softened butter and sugar until light and fluffy, then add the eggs one at a time.
- Mix in the lemon zest, lemon juice, vanilla extract, and almond extract.
- Gradually add the dry ingredients to the mixture, alternating with the milk.
- Toss the blueberries in 1 tablespoon of flour and gently fold them into the batter.
- Pour the batter into the prepared loaf pan and bake for 60-75 minutes.
- Cool the cake in the pan for 10-15 minutes before transferring it to a wire rack.
- Whisk together the glaze ingredients and drizzle over the cooled cake.
- Slice and serve with coffee, tea, or a refreshing beverage.
Notes
Use fresh lemons for optimal flavor. Tossing blueberries in flour helps prevent them from sinking in the batter. The cake can be stored at room temperature for up to 2 days or refrigerated for up to a week.