Zesty Lemon Blueberry Pound Cake
A delightful twist on the classic lemon pound cake, this Zesty Lemon Blueberry Pound Cake is a vibrant and flavorful dessert that combines the tangy essence of lemon with the sweet burst of blueberries, creating a moist and satisfying treat perfect for any occasion.
Prep time: 15 minutesCook time: 1 hour 10 minutesServes: 12
Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups fresh or frozen blueberries
1 tablespoon all-purpose flour (for coating blueberries)
Instructions
1. Preheat your oven to 325°F and grease a 10-inch bundt pan.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition.
4. Stir in the lemon zest, lemon juice, and vanilla extract.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture.
7. Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
8. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
9. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Storage
Store the pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Reheating
To reheat, place a slice in the microwave for 10-15 seconds or enjoy at room temperature.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
