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Blueberry-Lemon Pound Cake
Blueberry-Lemon Pound Cake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Lemon blueberry pound cake bursting with fresh blueberries and zesty lemon flavor - a perfect summer indulgence.
Ingredients:
  • 3 cups white sugar
  • 2 cups butter, softened
  • 6 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:
  • Preheat the oven to 350 degrees F (175 degrees C) while preparing a 10-inch Bundt pan by greasing and flouring it.
  • In a large bowl, use an electric mixer to cream together the sugar and butter until light and fluffy, which should take about 5 to 7 minutes. Add the eggs one at a time, then mix in the lemon extract.
  • Mix together the flour, baking powder, and lemon zest. Slowly add this mixture into the cake batter, alternating with the milk. Use a spatula to gently stir by hand, making sure not to over mix the batter. Remember to scrape the bottom and sides of the bowl often. Carefully fold in the blueberries and then spoon the batter into the prepared pan.
  • Bake until a toothpick comes out clean, about 1 hour to 1 hour 20 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

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