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Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake

This Lemon Blueberry Pound Cake combines the zest of lemon with sweet blueberries for a delightful dessert experience.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup blueberries fresh or frozen

Equipment

  • Loaf pan
  • Mixing Bowl
  • whisk
  • spatula
  • Toothpick

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the sour cream, lemon zest, and lemon juice until fully combined.
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fold in the blueberries gently to avoid breaking them.
  8. Pour the batter into a greased and floured loaf pan.
  9. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 100mg

Notes

For added flavor, consider a lemon glaze on top or swap out blueberries for your favorite berries.

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