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Lemon Blueberry Pound Cake

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20 MINS

70 MINS

Serves 10

INGREDIENTS
310g plain flour
300g granulated sugar
225g unsalted butter, softened
4 large eggs
60ml fresh lemon juice
1 tsp lemon zest
1 tsp vanilla extract
120ml buttermilk
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
240g fresh blueberries

METHOD

1. Preheat the Oven:
Preheat your oven to 175°C (350°F) and grease and flour a 10-inch bundt pan.

2. Cream Butter and Sugar:
In a large bowl, cream together the butter and sugar until light and fluffy.

3. Add Eggs and Flavourings:
Beat in the eggs, one at a time, followed by the lemon juice, lemon zest, and vanilla extract.

4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.

5. Fold in Blueberries and bake:
Gently fold in the fresh blueberries. Pour the batter into the prepared bundt pan and bake for 60-70 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

6.Slice and Serve:
Once the cake is cool, slice and serve this delightful Lemon Blueberry Pound Cake.

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