A delicious and moist pound cake bursting with fresh blueberries and a hint of lemon. Perfect for dessert or a sweet snack.
Preparation time
20min
Cooking time
1h 10min
Ingredients
8 Servings
- 240 g all-purpose flour
- 1 tsp baking powder
- 200 g blueberries
- 4 eggs
- 200 g granulated sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 120 ml milk
- 0.5 tsp salt
- 230 g unsalted butter
- 1 tsp vanilla extract
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease and flour a 9x5 inch loaf pan.
Step 2
In a bowl, whisk together the flour, baking powder, and salt.
Step 3
In a separate bowl, cream the butter and sugar until light and fluffy.
Step 4
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
Step 5
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
Step 6
Gently fold in the blueberries.
Step 7
Pour the batter into the prepared loaf pan and smooth the top.
Step 8
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.