Blueberry Lemon Pound Cake
A delicious, moist cake bursting with zesty lemon flavor and blueberry goodness!
Ingredients
- 1 cup unsalted butter softened
- 1 ¾ cup granulated sugar
- 1 lemon zested
- ½ cup fresh lemon juice
- 1 ¼ teaspoon lemon oil
- 4 large eggs at room temperature
- 2 ¾ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup buttermilk
- 2 cups blueberries
- ¼ cup powdered sugar for garnishing
Instructions
- Preheat the oven to 350 degrees.
- Spray a large bundt pan with baking spray.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar until smooth.
- Add the lemon zest, vanilla extract, lemon oil, and eggs one at a time to the creamed butter and sugar mixture. Mix until just incorporated.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a small bowl, mix the fresh lemon juice and the buttermilk.
- Starting and ending with the flour mixture, add the flour mixture alternatively with the buttermilk mixture and blend after each addition. Do NOT over mix.
- Stir in the blueberries and pour the batter into the prepared bundt pan and spread until smooth.
- Bake for 60 minutes. Sides should be golden brown and a wooden skewer inserted in the middle should come out clean. Do NOT over bake!
- Allow to cool for 15 minutes before you invert the cake over a serving plate.
- If desired, dust the top of the cake with powdered sugar.
Notes
Frozen blueberries may be used. Thaw them in a colander and allow the liquid to drain before using.
If you cannot find buttermilk, you can make buttermilk by adding a teaspoon of white vinegar to 1 cup of milk. Let sit for a few minutes before using.
Nutrition
Serving: 1sliceCalories: 290kcalCarbohydrates: 41.9gProtein: 4.4gFat: 13.2gSaturated Fat: 7.8g
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