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Moist Lemon Blueberry Buttermilk Pound Cake

lemon blueberry buttermilk pound cake - featured image
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A moist and tender pound cake bursting with fresh blueberries and bright lemon zest, made with buttermilk for a soft crumb and perfect balance of tangy and sweet flavors.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
  • Zest of 2 lemons
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (225g) fresh blueberries, tossed in 1 tablespoon flour

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving extra at the sides for easy removal.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. If batter curdles, continue mixing until smooth.
  5. Stir in lemon zest and vanilla extract.
  6. Alternate adding the dry flour mixture and buttermilk to the batter, starting and ending with the flour mixture. Mix on low speed until just combined; do not overmix.
  7. Toss blueberries with 1 tablespoon flour and gently fold into the batter with a spatula.
  8. Pour batter into prepared loaf pan and smooth the top.
  9. Bake for 55-65 minutes, starting to check at 55 minutes with a toothpick inserted in the center; it should come out clean or with a few moist crumbs. Tent with foil if top browns too quickly.
  10. Cool cake in pan for 15 minutes, then lift out using parchment paper and transfer to a cooling rack to cool completely.

Notes

Use softened but not melted butter for best texture. Toss blueberries in flour to prevent sinking. Do not overmix batter to keep cake tender. Start checking doneness at 55 minutes. Let cake cool completely before slicing to avoid crumbling. For high altitude baking, reduce oven temperature by 25°F and slightly reduce baking powder. Frozen blueberries can be used if tossed in flour first.

Nutrition

Keywords: lemon pound cake, blueberry cake, buttermilk pound cake, moist pound cake, homemade dessert, easy pound cake, lemon blueberry dessert

Find it online: https://merrymorsel.com/moist-lemon-blueberry-buttermilk-pound-cake-recipe-easy-homemade-dessert-2/