Blueberry Lemon Pound Cake

This blueberry lemon pound cake is a delightful dessert that perfectly combines the flavors of tart lemon and juicy blueberries. The moist and tender cake is infused with refreshing lemon zest and studded with plump blueberries. It's the perfect treat for any occasion, from summer picnics to afternoon tea. This recipe is simple to follow and will result in a delicious homemade pound cake that will impress your family and friends.

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1 tablespoon lemon zest
• 1 cup fresh blueberries

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
6. Fold in the lemon zest and blueberries gently, being careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Transfer the cake to a wire rack to cool completely before serving.

Interesting Facts