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Blueberry Lemon Pound Cake with Zest

Blueberry Lemon Pound Cake with Zest
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This moist and buttery Blueberry Lemon Pound Cake bursts with fresh blueberries and zesty lemon flavor, making it the perfect dessert for any occasion.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup sour cream
  • 2 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture.
  6. Stir in the lemon zest, lemon juice, and vanilla extract until combined.
  7. Gently fold in the fresh blueberries, being careful not to crush them.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For an extra burst of lemon flavor, drizzle a simple lemon glaze over the cake once it cools by mixing powdered sugar with fresh lemon juice.

Find it online: https://auntyspices.com/blueberry-lemon-pound-cake-with-zest/