Description
Lemon Blueberry Pound Cake is a delightful dessert that perfectly balances the tangy brightness of lemon with the sweet burst of juicy blueberries. This moist and flavorful cake is not only easy to prepare but also versatile enough for any occasion, from casual family dinners to festive celebrations. With its soft texture and vibrant flavors, it’s sure to be a hit at your next gathering. Enjoy it as a sweet treat on its own or pair it with fresh berries, whipped cream, or a light glaze for an extra touch of indulgence. Whether you’re enjoying a slice during tea time or serving it at brunch, this Lemon Blueberry Pound Cake is bound to impress.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.
- In a mixing bowl, beat softened butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking powder, baking soda, and salt; gradually mix into the creamed mixture.
- Add sour cream, lemon zest, and lemon juice; mix just until combined.
- Gently fold in fresh blueberries using a rubber spatula.
- Pour batter into the prepared loaf pan and bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg