Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    16 People
  • VIEWS
    385

Experience a burst of sunshine with every slice of this Lemon Blueberry Pound Cake! A delightful twist on a classic, this cake combines the tangy zest of lemon with juicy blueberries, creating a moist and flavorful treat that's perfect for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    65 g
  • Cholesterol
    132 mg
  • Fiber
    1 g
  • Protein
    7 g
  • Saturated Fat
    15 g
  • Sodium
    288 mg
  • Sugar
    40 g
  • Fat
    26 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly to prevent sticking. (5 minutes)

Image Step 02
02 Step

Recipe View In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light, fluffy, and pale in color. This should take approximately 5-7 minutes. (7 minutes)

Image Step 03
03 Step

Recipe View Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon extract. (3 minutes)

Image Step 04
04 Step

Recipe View In a separate bowl, whisk together the flour, baking powder, and lemon zest. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing to ensure a tender cake. Gently fold in the blueberries, distributing them evenly throughout the batter. (10 minutes)

Image Step 05
05 Step

Recipe View Spoon the batter into the prepared Bundt pan, spreading it evenly. (2 minutes)

Image Step 06
06 Step

Recipe View Bake in the preheated oven for approximately 1 hour to 1 hour and 20 minutes, or until a wooden skewer inserted into the center comes out clean. (80 minutes)

Image Step 07
07 Step

Recipe View Let the cake cool in the pan for at least 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from breaking. (10 minutes)

For an extra touch of elegance, dust the cooled cake with powdered sugar or drizzle with a simple lemon glaze.
If using frozen blueberries, do not thaw them before folding into the batter. This will prevent the color from bleeding into the cake.
Make sure your butter and milk are at room temperature for optimal emulsion and a moister cake.
To prevent the blueberries from sinking to the bottom of the cake, toss them lightly in a tablespoon of flour before folding them into the batter.

Hilario Abernathy

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 128 Ratings)
Total Reviews: (4)
  • Reginald Mann

    I followed the recipe exactly, and it turned out beautifully. The tips were very helpful!

  • Paolo Rutherford

    This cake is amazing! The lemon and blueberry flavors are perfectly balanced.

  • Anjali Vandervort

    I added a lemon glaze, and it was the perfect finishing touch!

  • Russell Gleason

    My family devoured this cake in one day. It's so moist and delicious!

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