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Moist Lemon Blueberry Buttermilk Pound Cake

moist lemon blueberry buttermilk pound cake - featured image
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A moist and tender pound cake bursting with fresh lemon zest and juicy blueberries, perfect for any occasion from afternoon tea to celebrations.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • Zest of 2 large lemons
  • 1 ½ cups (225 g) fresh blueberries
  • 1 tablespoon all-purpose flour (for tossing blueberries)
  • Optional glaze: 1 cup (120 g) powdered sugar, 1-2 tablespoons fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter and dust with flour, tapping out excess.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix on low speed just until combined.
  6. Toss blueberries with 1 tablespoon flour. Gently fold into batter using a spatula.
  7. Pour batter into prepared loaf pan and smooth the top.
  8. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 55 minutes.
  9. Let cake cool in pan for 15 minutes, then transfer to a cooling rack to cool completely.
  10. Optional: Whisk powdered sugar and lemon juice until smooth and drizzle over cooled cake.

Notes

Use room temperature ingredients for best results. Toss blueberries with flour to prevent sinking. Avoid overmixing batter to keep cake tender. Use an oven thermometer for accurate baking temperature. Check cake starting 5-10 minutes before end of baking time to avoid dryness. Cool cake completely before glazing. For dairy-free, substitute buttermilk with coconut yogurt and butter with dairy-free margarine. For gluten-free, use a 1:1 gluten-free baking flour blend and add extra baking powder.

Nutrition

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

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