Blueberry Lemon Pound Cake – a delicious recipe with butter, eggs, baking powder, salt, lemon, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0.
2
Grease an 8 x 4-inch loaf pan and set aside. Cream the butter.
3
Gradually add 1 cup sugar, beating at medium speed until well blended.
4
Add eggs, one at a time, beating well after each addition.
5
In separate bowl, combine 1 1/2 cups flour, baking powder and salt.
6
Add to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in lemon rind.
7
Dredge blueberries in 2 teaspoons flour. Fold into batter. Pour batter into prepared loaf pan. Bake at 350u00b0 for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Combine 1/3 cup sugar and lemon juice in a small saucepan.
8
Heat until sugar dissolves.
9
Pierce top of bread in several places with a wooden pick or long fork tines.
10
Pour lemon juice mixture over warm bread and let it soak in.
11
Cool bread in pan for 30 minutes. Makes 1 loaf.
916
kcal
Calories
24
g
Fat
161
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 6 Tbsp. butter or margarine, 2 eggs, 1 tsp. baking powder, pinch of salt, and more.
Yes, Blueberry Lemon Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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