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–+ servings

Lemon Blueberry Pound Cake Loaf (Bright Crumb)

A moist and flavorful pound cake infused with fresh lemon and bursting with blueberries, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Cake Batter
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup all-purpose flour sifted
  • 1 cup blueberries fresh or frozen
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp baking powder
  • 1/2 tsp salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the lemon zest and lemon juice.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Gently fold in the blueberries.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
  10. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, use fresh blueberries and ensure the butter is softened to room temperature.

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