Blueberry Lemon Pound Cake Recipe
User Reviews
4.7
111 reviews
Excellent
Blueberry Lemon Pound Cake Recipe
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Simple and easy to make and bursting with fresh and sweet flavors, this blueberry lemon pound cake is all kinds of delicious!
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Ingredients
- 1 cup unsalted butter room temperature (2 sticks)
- 1⅛ cups granulated sugar divided
- 4 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 cup blueberries fresh or frozen
- 2 teaspoons lemon zest
Instructions
- Preheat oven to 350°F. Lightly grease a 9x5-inch loaf pan. I like to use parchment paper as well to make the cake easier to remove.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar together on medium-high speed (Kitchenaid #6-8) until they are smooth and fluffy, about 2 minutes.
- Add the eggs, one at a time, allowing them to fully incorporate before adding the next one. The mixture may look curdled at this point-- just continue mixing.
- Add the vanilla extract and mix to combine.
- With the mixer on low, gradually add in the flour. Once you’ve added all the flour, stop mixing-- you don’t want to overmix!
- Gently fold the blueberries and lemon zest into the batter. Continue folding until no large lumps of flour remain.
- Transfer the batter to the greased loaf pan and top it with the remaining 2 tablespoons of sugar.
- Bake the pound cake on the middle rack for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 5 minutes. Then, run a knife around the edge and turn it out onto a wire rack to cool completely.
Notes
- Storage: Store blueberry lemon pound cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- Make sure you cream the butter and sugar together until smooth and fluffy. This will ensure an even texture throughout.
- Don't over mix the batter when you add the flour or it can become too dense.
- Grease your tin well so that the cake is easier to remove. I also like to add parchment.
Nutrition Information
Show Details
Serving
1slice
Calories
375kcal
(19%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
114mg
(38%)
Sodium
28mg
(1%)
Potassium
70mg
(2%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
671IU
(13%)
Vitamin C
2mg
(2%)
Calcium
21mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 375kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 28mg | 1% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 671IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
111 reviews
Excellent
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