Blueberry Lemon Pound Cake Recipe Recipe

Name: Blueberry Lemon Pound Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups (7.5 ounces) all purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 8 tablespoons (1 stick) unsalted butter, at room temperature; 1 cup (7 ounces) sugar; 2 large eggs; 1/2 teaspoon vanilla extract; 2 tablespoons fresh juice from 1 lemon; 1 tablespoon finely grated zest from 1 lemon; 1/4 cup plus 1 tablespoon buttermilk; 1 1/2 cups blueberries, washed, dried, and tossed with 1 tablespoon flour

Servings: persons

1 1/2 cups (7.5 ounces) all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup (7 ounces) sugar
2 large eggs
1/2 teaspoon vanilla extract
2 tablespoons fresh juice from 1 lemon
1 tablespoon finely grated zest from 1 lemon
1/4 cup plus 1 tablespoon buttermilk
1 1/2 cups blueberries, washed, dried, and tossed with 1 tablespoon flour

1
Adjust oven rack to middle position and preheat oven to 350u00b0F. Butter and flour loaf pan. In a small bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
2
In a large bowl, beat together butter and sugar with a wooden spoon until light and creamy, about 4 minutes. Beat in eggs, one at a time, then vanilla extract, lemon juice, and lemon zest. Add buttermilk and beat until just combined. Add flour mixture to the bowl and beat until incorporated. Gently fold blueberries into the batter.
3
Pour batter into prepared loaf pan and bake until golden and a cake tester inserted into the middle comes out clean, about 50 minutes. Let cool 10 minutes in the pan, then turn out to a wire rack to complete cooling.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups (7.5 ounces) all purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Blueberry Lemon Pound Cake Recipe 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.

Blueberry Lemon Pound Cake Recipe

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