Description
A moist and flavorful lemon blueberry pound cake that is perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup sour cream
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, combine the flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla and lemon zest.
- Gradually mix in the dry ingredients, alternating with the sour cream.
- Fold in the blueberries gently.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before turning out onto a wire rack.
Notes
- Ensure the blueberries are well-coated in flour to prevent sinking.
- For a burst of flavor, drizzle with a lemon glaze after baking.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Lemon Blueberry Pound Cake, homemade cake, dessert recipe