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Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake

This Lemon Blueberry Pound Cake is a delectable blend of zesty lemon and sweet blueberries, perfect for all occasions.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup blueberries

Equipment

  • Loaf pan
  • Mixing Bowl
  • whisk
  • Oven

Method
 

  1. Preheat the oven to 325°F (165°C).
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in sour cream, lemon zest, and lemon juice until well combined.
  5. In a separate bowl, whisk together 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.
  8. Pour the batter into a greased loaf pan.
  9. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15g

Notes

This recipe can be adapted with different berries or yogurt for a lighter texture. Serve with a lemon glaze for added sweetness.

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