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Moist Lemon Blueberry Pound Cake

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A tender, moist lemon blueberry pound cake with a crisp golden crust, bursting with bright citrus and juicy berries. Perfect for a simple yet impressive homemade dessert.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon finely grated lemon zest (about 2 lemons)
  • ½ cup (120ml) whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (225g) fresh blueberries
  • 1 tablespoon all-purpose flour (to toss with blueberries)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together 2 ½ cups flour, baking powder, and salt until combined. Set aside.
  3. In a large bowl, use an electric mixer on medium speed to beat 1 cup softened butter and 1 ¾ cups sugar until pale and fluffy, about 4-5 minutes.
  4. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 tablespoon lemon zest and 2 teaspoons vanilla extract.
  5. Reduce mixer speed to low. Add the dry flour mixture in three additions, alternating with ½ cup whole milk, starting and ending with flour. Mix just until combined.
  6. Toss blueberries with 1 tablespoon flour to prevent sinking. Gently fold them into the batter using a spatula, avoiding breaking the berries.
  7. Scrape the batter into the prepared loaf pan, smoothing the top with a spatula.
  8. Bake on the middle rack for 60-70 minutes. Start checking at 60 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. The top should be golden and slightly crisp.
  9. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Notes

If the crust browns too fast, tent loosely with foil after 40 minutes of baking. Avoid opening the oven door too often to keep temperature steady. Use frozen blueberries without thawing to prevent color bleeding by tossing them in flour first. Let the cake cool completely before slicing to maintain the crispy crust and tender crumb.

Nutrition

Keywords: lemon blueberry pound cake, moist pound cake, lemon dessert, blueberry cake, homemade pound cake, easy dessert, lemon zest cake

Find it online: https://blingbite.com/moist-lemon-blueberry-pound-cake-recipe-easy-perfect-homemade-dessert/