Lemon Blueberry Pound Cake
A deliciously moist and dense pound cake infused with fresh lemon zest and juicy blueberries, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 tablespoon lemon zest
- 1 1/2 cups fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Combine the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry mixture to the creamed mixture, alternating with the sour cream.
- Fold in the lemon zest and blueberries gently.
- Transfer the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
Serve with whipped cream or vanilla ice cream for an extra treat. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Find it online: https://tashirecipez.com/lemon-blueberry-pound-cake/