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homemade-blueberry-lemon-pound-cake

Blueberry Lemon Pound Cake

Savor the zesty goodness of this Blueberry Lemon Pound Cake. 🍋

  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated lemon zest
  • 1/2 cup milk
  • 1 cup fresh blueberries

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon zest.
  4. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Gently fold in the blueberries.
  5. Pour batter into the prepared pan.
  6. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  • Author: Fionna Mendez
  • Prep Time: 20 minutes
  • Cook Time: 1 hour

Nutrition

  • Calories: 250 kcal

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