Description
A moist and tender pound cake bursting with juicy blueberries and bright lemon flavor, perfect for brunch or dessert.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries
- 1/2 cup buttermilk
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla, lemon juice, and lemon zest.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with flour. Gently fold in the blueberries.
- Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.