Delicious Lemon Blueberry Pound Cake Recipe

June 23, 2023 Post a Comment

Heavenly Blueberry Lemon Pound Cake (grain free, gluten free, dairy free) KeepRecipes Your from keeprecipes.com

Description

Are you in the mood for a delicious and healthy cake? Look no further than this Lemon Blueberry Pound Cake recipe. This recipe is adapted from Cooking Light, and it is sure to be a hit. It's a perfect combination of tart lemon and sweet blueberries with a buttery, moist cake. It's the perfect addition to any brunch or dessert table. Plus, it's sure to be a crowd pleaser.

This recipe will make one 9x5-inch loaf cake. The cake is made with a combination of all-purpose flour, baking powder, and salt. The wet ingredients include butter, granulated sugar, eggs, and lemon zest. Plus, the cake is filled with fresh blueberries for an extra burst of flavor. To top it off, the cake is finished off with a lemon glaze for a beautiful presentation.

Ingredients

For the cake:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tablespoons freshly grated lemon zest
1/2 cup milk
1 cup fresh blueberries

For the glaze:

1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Instructions

1. Preheat the oven to 375°F. Grease a 9x5-inch loaf pan with butter or baking spray.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest.

4. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the milk and ending with the dry ingredients. Do not overmix.

5. Gently fold in the blueberries. Pour the batter into the prepared pan and spread evenly.

6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

7. To make the glaze, whisk together the confectioners' sugar and lemon juice until smooth. Drizzle over the cooled cake.

Equipment

9x5-inch loaf pan
Large bowl
Medium bowl
Electric mixer
Whisk
Wire rack

Notes

You can use frozen blueberries for this recipe, but make sure to thaw them first and drain off any excess liquid. This will prevent the cake from becoming soggy.

If you don't have any fresh lemons, you can use bottled lemon juice for the glaze.

Nutrition

One slice of cake (1/8 of the recipe) contains approximately 230 calories, 11 grams of fat, 32 grams of carbohydrates, 1 gram of fiber, and 3 grams of protein.