Description
A delicious twist on traditional pound cake with vibrant lemon and fresh blueberries.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup milk
- 2 lemons, zested and juiced
- 2 cups fresh blueberries
- 1 teaspoon baking powder
- 1 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a bowl, cream the butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- In another bowl, mix flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk.
- Stir in lemon juice and zest.
- Fold in blueberries gently.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let it cool for 10 minutes, then invert onto a serving plate.
Notes
- Use fresh blueberries for the best flavor.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Upside Down Lemon Blueberry Pound Cake