Description
A moist and flavorful pound cake infused with bright lemon zest and bursting with fresh blueberries.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan.
- 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. Stir in the vanilla extract and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared Bundt pan.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For a stronger lemon flavor, you can add 1 tablespoon of lemon juice to the batter.
- Ensure your blueberries are dry before adding them to the batter to prevent them from sinking.
- This cake can be stored at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Lemon Blueberry Pound Cake, blueberry cake, lemon cake, pound cake, dessert recipe, homemade cake