Blueberry-Lemon Pound Cake

This lemon blueberry pound cake is dotted with fresh blueberries and flavored with lemon zest and lemon extract for a deliciously fruity summer treat.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 509 Calories

Ingredients

• 6 eggs
• 3 cups white sugar
• 1 tablespoon baking powder
• 2 cups butter, softened
• 1 teaspoon grated lemon zest
• 2 teaspoons lemon extract
• 1 cup milk, room temperature
• 2 cups fresh blueberries
• 4 cups unbleached all-purpose flour

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10- inch Bundt pan.

Step 2

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.

Step 3

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.

Step 4

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.