Description
A moist, tender pound cake infused with vibrant lemon zest and juicy blueberries. This old-fashioned recipe balances sweet, tart, and comforting flavors for a delightful homemade dessert.
Ingredients
3 cups all-purpose flour
1 1/4 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
2 large eggs, room temperature
1 1/2 cups fresh blueberries
2 tablespoons fresh lemon zest
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup buttermilk or milk
Instructions
Preheat oven to 350°F (180°C). Grease two 8-inch loaf pans or one 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in lemon zest.
Gradually add dry ingredients to wet ingredients, alternating with buttermilk. Mix until just combined.
Gently fold in blueberries by hand to avoid crushing them.
Divide batter evenly between prepared pans. Bake for 55-70 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes in the pans before transferring to a wire rack. Serve warm or at room temperature.
Notes
Serve with a dollop of vegan whipped cream or a simple glaze made with powdered sugar and lemon juice if desired.
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for 3-4 days.
Blueberries can be swapped with other berries like raspberries or blackberries.
- Prep Time: 25
- Cook Time: 65
- Category: Desserts
- Method: Baking
- Cuisine: American, Homemade
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 45g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg