CookGo
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Lemon Blueberry Pound Cake

Cost $15, save $10

Source: Recommended by CookGo

  • 80 Min
  • 16 Servings
  • $15

INGREDIENTS

  • Main

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

STEPS

1

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

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.

3

Combine flour, baking powder, and lemon zest; gradually stir into cake batter alternating with milk. Use a spatula to stir by hand, mixing just until blended. Gently fold in blueberries; spoon batter into the prepared pan.

4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 20 minutes. Cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.

NUTRIENTS

Per 1 serving

🔥

509

Calories

  • 7g
    Protein
  • 65g
    Carbs
  • 26g
    Fats

💡 Tips

Use room temperature butter and milk for better mixing consistency.To prevent blueberries from sinking to the bottom, coat them in a little flour before folding into the batter.For added visual appeal, drizzle with a lemon glaze after cooling.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.