Lemon Blueberry Pound Cake
Medium Dessert

Lemon Blueberry Pound Cake

Total Time
40 min
16m prep · 24m cook
Servings
4 people
Rating
Difficulty
Medium
29 views

This lemon blueberry pound cake is a tangy variation of an old blueberry pound cake recipe with the bright flavor of lemon. I love it and so do my kids!

Ingredients

  • 3 cups white sugar
  • 2 cups butter , softened
  • 6 large eggs
  • 2 teaspoons lemon extract
  • 4 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon grated lemon zest
  • 1 cup milk , room temperature
  • 2 cups fresh blueberries

Instructions

  1. 1

    Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

  2. 2

    Beat sugar and butter together in a large bowl with an electric mixer until light in color and fluffy, about 5 to 7 minutes. Beat in eggs, one at a time, then stir in lemon extract.

  3. 3

    Combine flour, baking powder, and lemon zest; gradually stir into cake batter alternating with milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed, scraping the bottom and sides of the bowl often. Gently fold in blueberries; spoon batter into the prepared pan.

  4. 4

    Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 20 minutes. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.

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Nutrition Facts

Per serving

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