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Moist Lemon Blueberry Pound Cake

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A moist lemon blueberry pound cake with a crisp golden crust, bursting with juicy blueberries and bright lemon flavor, perfect for easy summer baking.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¼ cups (250g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tablespoons fresh lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225g) fresh blueberries, washed and dried
  • Optional: pinch of lemon salt or sanding sugar to sprinkle on top

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter and lightly dust with flour, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with a mixer until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, beating well after each addition until fully incorporated.
  5. Stir in the lemon zest, lemon juice, and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients in three parts, mixing on low speed or folding with a spatula after each addition. Avoid overmixing.
  7. Gently fold in the blueberries using a rubber spatula, being careful not to break them.
  8. Spoon the batter into the prepared loaf pan and smooth the top. Sprinkle a pinch of sanding sugar or lemon salt on top if desired.
  9. Bake for 55-65 minutes, starting to check at 50 minutes by inserting a toothpick into the center. The toothpick should come out clean or with a few moist crumbs.
  10. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely, about 30-45 minutes.

Notes

Use softened but not melted butter for best creaming results. Toss blueberries in a tablespoon of flour before folding to prevent sinking. Do not open the oven door frequently during baking to avoid sinking. Let cake cool completely on a rack to preserve crisp crust. For gluten-free, substitute flour with gluten-free blend and add xanthan gum if needed. For dairy-free, swap butter with coconut oil or vegan butter.

Nutrition

Keywords: lemon blueberry pound cake, summer baking, moist pound cake, lemon cake, blueberry dessert, easy pound cake recipe

Find it online: https://zoeplate.com/moist-lemon-blueberry-pound-cake-recipe-perfect-for-easy-summer-baking/