Lemon blueberry pound cake
This lemon blueberry pound cake is perfect for any occasion, from a Sunday brunch to a summer picnic. It's moist, tender, and bursting with the fresh flavors of lemon and blueberries, and a touch of vanilla.
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Servings: 10 slices
Calories: 378kcal
Equipment
- Digital kitchen scale
- Rubber spatula
- A stand mixer with a paddle attachment or a hand mixer and a bowl
- 9x5 inch (23x13 cm) loaf pan or 8x5 inch (20cm by 13 cm) loaf pan
- Parchment paper
Ingredients
- 250 g all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 220 g unsalted butter at room temperature
- 230 g granulated sugar
- ½ teaspoon vanilla extract
- Zest of one lemon
- 4 large eggs at room temperature
- 100 ml whole milk
- 150 g blueberries fresh or frozen
Instructions
- Preheat the oven to 170C (340F) and line an 8" by 5" (20cm by 13cm) loaf pan with parchment paper.
- Into a bowl, sift the flour, baking powder, and salt. Whisk to combine.
- In the bowl of a stand mixer fitted with a paddle attachment (or you can use a bowl and a hand mixer), add the butter, sugar, and vanilla extract. Beat at medium-high speed until the butter is pale and fluffy. Then, add the lemon zest and beat until incorporated. Scrape the sides and the bottom of the mixing bowl now and then.
- Then, add one egg at a time and beat until fully incorporated. Don’t add the next egg until the previous one is fully combined. Scrape the sides and the bottom of the mixing bowl now and then.
- Add the dry ingredients while alternating with the milk and mix on low, starting and ending with the dry ingredients. It should look like this – dry/half of the milk/dry/the rest of the milk/dry. Scrape the sides and the bottom of the mixing bowl now and then.
- Toss the blueberries with 1-2 teaspoons of flour and add to the batter. Fold with a rubber spatula.
- Pour the batter into the prepared loaf pan and bake on the middle rack for 60-70 minutes, or until a toothpick inserted in the middle comes out dry. Cover with a piece of foil if the top browns too much.
- Remove from the oven and let cool down in the loaf pan for 5-10 minutes. Then, transfer the cake onto a cooling rack to cool down completely.
Video
Notes
Store in an air-tight container at room temperature for up to 4 days.
Freeze for up to 2 months.
Nutrition
Nutrition Facts
Lemon blueberry pound cake
Serving Size
1 slice
Amount per Serving
Calories
378
% Daily Value*
Fat
20
g
31
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
114
mg
38
%
Sodium
350
mg
15
%
Potassium
84
mg
2
%
Carbohydrates
45
g
15
%
Fiber
1
g
4
%
Sugar
25
g
28
%
Protein
5
g
10
%
Vitamin A
670
IU
13
%
Vitamin C
1
mg
1
%
Calcium
80
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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