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This Blueberry Lemon Pound Cake combines the tangy brightness of lemon with the sweet burst of blueberries in a moist, tender cake. Perfect for tea time, brunch, or a delightful dessert, this recipe is a simple yet sophisticated treat that is sure to impress.
Full Recipe:
Ingredients
Pound Cake:
100g (1/2 cup) unsalted butter: Softened at room temperature for easy mixing.
190g (1 cup) caster sugar: Provides sweetness and helps create a tender crumb.
Zest from 2 lemons: Adds fresh lemon flavor and aroma.
3 eggs: Room temperature for better emulsification.
300g (1 cup) unsweetened plain yogurt: Adds moisture and a slight tang.
1 + 1/2 tbsp fresh lemon juice: Enhances the lemon flavor.
60ml (5 tbsp) flavorless vegetable oil: Keeps the cake moist and tender.
300g (2 cups) all-purpose flour: The base for the cake structure.
3g (1 tsp) baking powder: Helps the cake rise and become fluffy.
150g (1 + 1/2 cups) frozen blueberries: Adds bursts of fruity sweetness.
Lemon Glaze:
250g (2 cups) vanilla powdered sugar: Provides sweetness and a smooth texture.
2 tbsp fresh lemon juice: Adds tartness to the glaze.
About 2-3 tbsp water: Adjusts the consistency of the glaze to be thick but spreadable.
Instructions
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