Blueberry Lemon Pound Cake brings together the vibrant flavors of juicy blueberries and zesty lemon, creating a perfect summer dessert that delights the senses.
Gather fresh blueberries, lemons (both zest and juice), unsalted butter, granulated sugar, eggs, all-purpose flour, baking powder, salt, and vanilla extract for this delectable treat.
Start by creaming butter and sugar until light and fluffy. Gradually add eggs one at a time, incorporating lemon zest and juice along with vanilla extract for a fragrant batter.
Gently fold in fresh blueberries dusted with flour to prevent sinking during baking, ensuring an even distribution of fruit throughout the cake.
Transfer the batter into a greased loaf pan and bake in a preheated oven at 350°F (175°C) for about 50-60 minutes. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack.
Prepare a simple glaze using powdered sugar and lemon juice, drizzling it over the cooled Blueberry Lemon Pound Cake for added sweetness and tangy flavor.
Serve slices of this moist and flavorful cake with a cup of tea or coffee for a delightful summer afternoon treat.
Store any leftover cake in an airtight container at room temperature for up to three days, or freeze for longer shelf life.