This lemon blueberry pound cake is a tangy variation of an old blueberry pound cake recipe with the added spark of lemon. I love it and so do my kids.
Ingredients
- white sugar: 3 cups
- butter: 2 cups (softened)
- eggs: 6 piece
- lemon extract: 2 tsp
- unbleached all-purpose flour: 4 cups
- baking powder: 1 Tbsp
- lemon zest: 1 tsp (grated)
- milk, room temperature: 1 cup
- blueberries: 2 cups (fresh)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10- inch Bundt pan.
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Beat sugar and butter together in a large bowl with an electric mixer until light in color and fluffy, about 5 to 7 minutes. Beat in eggs, one at a time, then stir in lemon extract.
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Combine flour, baking powder, and lemon zest; gradually stir into cake batter alternating with milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed, scraping the bottom and sides of the bowl often. Gently fold in blueberries; spoon batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 20 minutes. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.
