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Lemon Blueberry Pound Cake: The Best Homemade Delight

Lemon Blueberry Pound Cake
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A delightful and moist pound cake infused with the bright flavors of lemon and fresh blueberries, perfect for dessert or tea time.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. In a large bowl, cream the butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. In another bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Mix until just combined.
  6. Stir in lemon zest and lemon juice, then gently fold in the blueberries.
  7. Pour the batter into the prepared bundt pan and smooth the top.
  8. Bake for 60-70 minutes or until a toothpick inserted comes out clean.
  9. Let it cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Notes

  • For a stronger lemon flavor, add more lemon zest.
  • Make sure not to overmix the batter to keep the cake tender.

Nutrition

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