Zesty Lemon-Blueberry Pound Cake for Sweet Spring Moments
A delightful Lemon-Blueberry Pound Cake combining sweet and tangy flavors for a perfect dessert.
Equipment
- Loaf pan
- - Mixing bowl
- Whisk
Ingredients
For the Cake
- 1 can Cooking Spray Coats the pan for easy release
- 1 cup Butter Softened, at room temperature
- 1 cup Granulated Sugar Adds sweetness and structure
- 4 large Eggs Room temperature
- 1 tsp Pure Vanilla Extract
- 1 lemon Lemon Zest Fresh preferred
- 2 cups All-Purpose Flour
- 2 tbsp All-Purpose Flour For tossing blueberries
- 1.5 tsp Baking Powder
- 1 tsp Kosher Salt
- 1 pint Fresh Blueberries Some reserved for topping
For the Glaze
- 1 cup Powdered Sugar
- 2 tbsp Lemon Juice Freshly squeezed
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a loaf pan generously with cooking spray.
- Cream together the softened butter and granulated sugar in a mixing bowl until light and fluffy.
- Incorporate the eggs one at a time, mixing well. Add vanilla extract and lemon zest, stirring until combined.
- Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add this to the wet ingredients, alternating with blueberries.
- Transfer the batter to the prepared loaf pan, smoothing the top evenly. Sprinkle reserved blueberries on top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Prepare the glaze by whisking together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Notes
Optional: Add a sprinkle of lemon zest on top of the glaze for extra flavor.