Lemon Blueberry Pound Cake Simple and Delicious Recipe

Ingredients

• 1 cup unsalted butter, softened
• 1.5 cups granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 2.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 1 cup fresh blueberries (or frozen, thawed)
• 0.5 cup buttermilk

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
3. Add the eggs, one at a time, mixing well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing just until combined.
6. Gently fold in the blueberries, being careful not to crush them.
7. Pour the batter into the prepared loaf pan and spread it evenly.
8. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.