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Lemon Blueberry Pound Cake Loaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 118 reviews
  • Author: Mia
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Lemon Blueberry Pound Cake Loaf is a moist and flavorful dessert combining zesty lemon with fresh blueberries in a classic pound cake base. Perfectly golden with a slightly cracked top, this loaf is ideal for springtime gatherings, afternoon tea, or a delightful homemade treat. The cake is tender, buttery, and bursting with fresh fruit flavor, providing a perfect balance of sweet and tangy notes.

Ingredients

Units Scale

Cake Batter

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter (1 stick)
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1/8 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup whole milk
  • 1 cup fresh whole blueberries

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it with nonstick spray or shortening to ensure easy removal of the cake after baking.
  2. Cream Butter and Sugar: Attach the paddle attachment to your stand mixer. Add the sugar and butter to the mixer bowl and beat on medium speed until fluffy and light in color, about 4 minutes.
  3. Add Eggs and Lemon: Beat in the eggs one at a time, followed by the lemon juice and lemon zest to add a fresh citrus flavor to the batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder to ensure even distribution of leavening.
  5. Incorporate Dry Ingredients and Milk: Gradually add the dry ingredients to the wet mixture in the mixer, alternating with the addition of whole milk. Mix until the batter comes together and is smooth. Scrape down the sides of the bowl to incorporate all ingredients evenly.
  6. Fold in Blueberries: Gently fold in the fresh blueberries by hand to prevent breaking the berries and to distribute them evenly throughout the batter.
  7. Pour and Bake: Transfer the batter into the prepared loaf pan. Bake in the preheated oven for 55 to 65 minutes, or until the loaf is golden brown, the top is cracked and firm to the touch, and a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Cool the pound cake in the loaf pan on a wire rack for about 1 hour. To remove, lift using the parchment paper edges and place onto a serving tray. Slice and enjoy.

Notes

  • Storing: Once completely cooled, wrap the cake tightly and store at room temperature for up to 4 days to maintain freshness.
  • Freezing: For longer storage, freeze the loaf for up to 3 months. Wrap tightly in plastic wrap, then place in a freezer-safe container or zippered bag. Thaw slices or the entire loaf at room temperature before serving.

Nutrition

  • Serving Size: 1 slice (1/12 of loaf)
  • Calories: 280
  • Sugar: 18g
  • Sodium: 110mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 70mg

Find it online: https://mealsbymia.com/lemon-blueberry-pound-cake-loaf-recipe/