Easy Lemon Blueberry Pound Cake Recipe Made In a Loaf Pan


Imagine the cheerful mingling of sweet and tart flavors, enveloped in a buttery, bright loaf that effortlessly elevates your breakfast, brunch, or tea time. This Lemon Blueberry Pound Cake is not just a dessert; it's an expression of dense, fine-textured crumb delight, adorned with juicy blueberries to make your moments sweet and memorable.

Preparing to bake this splendid treat means inviting a flawless, buttery, and moist cake to your table, which not only embodies all the classic virtues of a pound cake but also brings extra joy with the freshness of lemon and the burst of blueberries.

2 cups + 2 tablespoons cake flour, separated
1 teaspoon fine sea salt
3 large eggs, room temperature
3 egg yolks, room temperature

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