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–+ servings

Lemon Blueberry Pound Cake

A moist and flavorful pound cake infused with fresh lemon zest and studded with juicy blueberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Cake Batter
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1 tablespoon lemon zest freshly grated
  • 1 tablespoon lemon juice freshly squeezed
  • 2 cups all-purpose flour sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup blueberries fresh or frozen

Method
 

Prepare the Batter
  1. Preheat your oven to 350?F (175?C). Grease and flour a loaf pan.
  2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the sour cream, lemon zest, and lemon juice until well combined.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Gently fold in the blueberries.
Bake the Cake
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, use fresh blueberries and ensure the butter is softened to room temperature.

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