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Moist Lemon Blueberry Pound Cake Loaf

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A moist and flavorful lemon blueberry pound cake loaf perfect for a comforting snack or brunch treat. This easy homemade recipe balances bright lemon zest with juicy blueberries for a tender crumb and delightful taste.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 3 large eggs, room temperature
  • Zest of 2 lemons
  • ¼ cup (60 ml) fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup (150 g) fresh blueberries, rinsed and patted dry
  • ½ cup (120 ml) buttermilk (or substitute with plain yogurt or milk with 1 tbsp vinegar)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray and lightly dust with flour.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar using an electric mixer until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition until fully incorporated.
  5. Stir in the lemon zest and vanilla extract.
  6. Alternately add the flour mixture in three parts with the buttermilk and lemon juice, starting and ending with the flour. Mix gently after each addition until just combined.
  7. Toss the blueberries in a tablespoon of flour, then fold them gently into the batter using a spatula.
  8. Pour the batter evenly into the prepared loaf pan and smooth the top.
  9. Bake for 50-60 minutes, checking doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
  10. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use softened butter for best creaming results. Toss blueberries in flour before folding to prevent sinking. Do not overmix after adding flour to keep the loaf tender. If using frozen blueberries, add them frozen to avoid color bleeding. Let the cake cool completely before slicing to prevent crumbling. The flavor improves if rested overnight.

Nutrition

Keywords: lemon blueberry pound cake, lemon blueberry loaf, moist pound cake, easy lemon cake, blueberry cake, homemade pound cake, spring baking

Find it online: https://fuzzyforker.com/moist-lemon-blueberry-pound-cake-loaf-recipe-easy-homemade-perfect-snack/