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Moist Blueberry Lemon Pound Cake Loaf

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A moist and tender blueberry lemon pound cake loaf bursting with fresh lemon zest and juicy blueberries, perfect for brunch or afternoon tea.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 3 large eggs, room temperature
  • ½ cup (120 g) plain Greek yogurt
  • 2 tablespoons fresh lemon zest (from about 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (150 g) fresh blueberries, washed and patted dry
  • Optional: powdered sugar for dusting or lemon glaze (powdered sugar mixed with lemon juice)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray, then lightly dust with flour to prevent sticking. Set aside.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition. If the mixture looks curdled, continue mixing until it comes together.
  5. Add the Greek yogurt, lemon zest, lemon juice, and vanilla extract to the batter. Mix until just combined.
  6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or mixing on low speed. Stop as soon as the flour disappears to avoid overmixing.
  7. Carefully fold in the fresh blueberries, being gentle to keep them intact.
  8. Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 45 minutes.
  10. Let the loaf cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  11. Optional: Once cooled, drizzle with lemon glaze or dust with powdered sugar before serving.

Notes

[‘Use room temperature ingredients for better texture.’, ‘Fold blueberries gently to avoid bursting and discoloring the batter.’, ‘Watch baking time closely to avoid overbaking and dryness.’, ‘Butter and flour the pan well or use parchment paper strips for easy release.’, ‘For a dairy-free version, substitute butter with coconut oil and Greek yogurt with plant-based yogurt.’, ‘Frozen blueberries can be used without thawing to prevent extra moisture.’, ‘Adding a lemon glaze or powdered sugar dusting adds a nice finishing touch.’, ‘Optional: fold in chopped nuts or poppy seeds for texture contrast.’]

Nutrition

Keywords: blueberry lemon pound cake, lemon pound cake loaf, blueberry loaf cake, moist pound cake, lemon blueberry cake, easy pound cake recipe, homemade pound cake

Find it online: https://cheerycrisp.com/moist-blueberry-lemon-pound-cake-loaf-easy-homemade-recipe-to-try-today/