Description
A delightful pound cake featuring sweet blueberries and zesty lemon, perfect for breakfast, dessert, or an afternoon snack.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract and milk until well combined.
- Whisk together the all-purpose flour, baking powder, and salt in another bowl.
- Gradually blend the dry ingredients into the creamed mixture until just combined.
- Fold in the fresh blueberries, lemon zest, and lemon juice gently.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for about 60-70 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack.
- Whisk together the powdered sugar and lemon juice for the glaze and drizzle over the cooled cake.
Notes
Serve warm for a delightful experience. Best enjoyed fresh, but can be stored in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 19g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg