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Lemon Blueberry Pound Cake: The Best Ever Homemade Delight

Lemon Blueberry Pound Cake
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A moist and flavorful lemon blueberry pound cake that’s perfect for any occasion.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 2 tbsp lemon zest
  • 1 tbsp lemon juice
  • 2 cups fresh blueberries

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 10-inch bundt pan.
  3. In a large bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the lemon zest and juice.
  5. In another bowl, combine flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing just until combined.
  7. Fold in the blueberries gently to avoid crushing them.
  8. Pour the batter into the prepared bundt pan and smooth the top.
  9. Bake for 60-70 minutes or until a toothpick inserted comes out clean.
  10. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • For a richer flavor, use fresh blueberries.
  • Ensure your ingredients are at room temperature before starting.

Nutrition

Find it online: https://www.savorixeats.com/lemon-blueberry-pound-cake/