Lemon-Blueberry Pound Cake: A Slice of Spring Bliss
This Lemon-Blueberry Pound Cake combines fresh blueberries and zesty lemons for a delightful dessert that captures the essence of spring.
Equipment
- - Loaf pan
- Mixing bowls
- Whisk
- Spatula
Ingredients
For the Batter
- 1 cup Butter unsalted
- 1 cup Granulated Sugar can substitute with coconut sugar
- 4 Large Eggs room temperature
- 1 tsp Pure Vanilla Extract or almond extract for variation
- Zest of 1 Lemon or lemon extract for stronger flavor
- 2 cups All-Purpose Flour plus 2 tbsp; substitute with gluten-free flour if needed
- 1.5 tsp Baking Powder for rising
- 1 tsp Kosher Salt avoid table salt
- 1 pt Fresh Blueberries can substitute with raspberries or strawberries
For the Glaze
- 1 cup Powdered Sugar can use sugar substitute
- 2 Tbsp Lemon Juice lime juice is a great alternative
Instructions
How to Make Lemon-Blueberry Pound Cake
- Preheat the oven to 350°F (175°C) and grease a loaf pan with cooking spray.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing in the vanilla extract and lemon zest until combined.
- Whisk the flour, baking powder, and salt in another bowl, then gradually mix into the wet ingredients.
- Fold in the blueberries gently to avoid breaking them.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for about 10 minutes, then transfer to a wire rack.
- Mix the powdered sugar and lemon juice to prepare the glaze, then drizzle over the cooled cake.
Notes
For an extra touch, add a sprinkle of lemon zest on top of the glaze for added flavor and beauty.