Blueberry Pound Cake Recipe How to Make a Deliciously Moist Dessert
This deliciously moist blueberry pound cake is perfect for a summery dessert. Loaded with fresh blueberries and a hint of lemon, it's a treat that's both refreshing and indulgent!
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cups unsalted butter softened at room temperature
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- 2.75 cups all-purpose flour sifted
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup milk
- 1.5 cups fresh blueberries washed and dried
- 1 teaspoon lemon zest freshly grated
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the flour mixture to the creamed mixture alternately with milk, mixing well.
- Gently fold in blueberries and lemon zest.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
This pound cake is best served with a dusting of powdered sugar or a dollop of whipped cream for added indulgence.