Blueberry Lemon Pound Cake Recipe
Looking for a crowd-pleasing cake recipe perfect for any occasion? Search no more; the Blueberry Lemon Pound Cake Recipe, bursting with fresh blueberries and bright citrus flavor, is here!
Ingredients
- 3 cups 3 cups white sugar
- 2 cups butter, softened
- 2 teaspoons lemon extract
- 4 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon grated lemon zest
- 1 cup milk, room temperature
- 2 cups fresh blueberries
Instructions
- Start by preheating the oven to 350°F, then prepare a 10-inch Bundt pan by greasing and flouring it.
- Achieve a light, fluffy texture by beating together sugar and butter in a large bowl using an electric mixer for approximately 5 to 7 minutes. Gradually add eggs one at a time, and finish by gently incorporating the refreshing lemon extract.
- Create the cake batter by combining flour, baking powder, and lemon zest. Gradually infuse it with milk, using a spatula to stir by hand. Be cautious not to overmix; gently fold in the blueberries. Finally, spoon the batter into the prepared pan.
- Achieve a perfectly baked result by following these steps: Bake until a toothpick comes out clean, typically within 1 to 1.2 hours. Afterward, let it cool in the pan for 10 minutes before inverting it onto a wire rack for complete cooling.
