Description
A simple recipe for a moist pound cake flavored with lemon zest and fresh blueberries.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/2 cup powdered sugar for glaze (optional)
- 1 tablespoon lemon juice for glaze (optional)
Instructions
- Preheat your oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, vanilla extract, and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared tube pan.
- Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- If using the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Notes
- If you use frozen blueberries, do not thaw them before adding them to the batter.
- For a stronger lemon flavor, increase the zest to 1 1/2 tablespoons.
- You can substitute fresh lemon juice with bottled lemon juice if needed.
- Prep Time: 20 min
- Cook Time: 70 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 48
- Fiber: 1
- Protein: 5
- Cholesterol: 85
Keywords: lemon blueberry pound cake, blueberry cake, lemon cake, tube cake, sweet bread