Description
Indulge in the delightful harmony of tart lemons and sweet blueberries with this Lemon Blueberry Pound Cake. Moist, tender, and bursting with fresh flavors, this cake is perfect for any occasion—from a leisurely brunch to a festive gathering. The vibrant colors and irresistible taste make it a standout dessert that will leave everyone asking for seconds. Easy to make yet elegant enough to impress your guests, this recipe is sure to become a cherished favorite in your baking collection.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup sour cream or Greek yogurt (room temperature)
- ½ cup unsalted butter (room temperature)
- 2 large eggs (room temperature)
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Add sour cream (or yogurt), lemon zest, and lemon juice; mix until well combined.
- In another bowl, whisk together flour, baking powder, and salt. Gradually incorporate dry ingredients into the wet mixture until just combined.
- Gently fold in the blueberries with a spatula.
- Pour the batter into the prepared pan and bake for 55-65 minutes or until golden brown and a toothpick inserted comes out clean. Allow to cool before removing from the pan.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 80g)
- Calories: 250
- Sugar: 14g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg