Explore the delightful combination of juicy blueberries and zesty lemon in this perfect summer pound cake.
Prepare butter, sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, lemon zest, lemon juice, and fresh blueberries for this vibrant dessert.
Cream butter and sugar, then add eggs one by one followed by vanilla extract. Incorporate dry ingredients alternately with lemon juice and zest. Fold in blueberries gently.
Pour the batter into a prepared loaf pan and bake at 350°F (175°C) for 50-60 minutes until golden brown and a toothpick inserted comes out clean.
Cool the cake in the pan for 15 minutes before transferring to a wire rack. Serve slices with a dusting of powdered sugar or a dollop of whipped cream.
Blueberry Lemon Pound Cake brings the essence of summer to any gathering or afternoon treat.
Store leftovers in an airtight container at room temperature for up to three days to maintain freshness.
Indulge in the sunshine flavors of Blueberry Lemon Pound Cake, a summer favorite that delights every time.