Blueberry Lemonade Pound Cake
A rich and buttery pound cake infused with fresh lemon juice, zest, and juicy blueberries, perfect for spring and summer.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
Preparation
- Preheat your oven to 350°F (180°C). Grease and flour a bundt pan very well so the cake releases easily later.
- In a large bowl, cream the butter and sugar together until the mixture becomes light, pale, and fluffy.
- Add the eggs one by one, beating well after each addition.
- In a separate bowl, mix together the flour, baking powder, and salt.
- Add the dry ingredients to the batter alternating with the buttermilk, mixing gently until just combined.
- Stir in the lemon juice, lemon zest, and vanilla extract.
- Gently fold in the blueberries using a spatula.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully remove it and let it cool completely on a wire rack.
Notes
Store the cake in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or freeze slices tightly for up to 2 months.