This Lemon Blueberry Poundcake is an insanely rich and buttery poundcake that’s lightly scented with lemon, and chock full of fresh summer blueberries.
- 14 tablespoons (1 package) unsalted Finlandia butter, softened, plus more for greasing the pan
- 1 1/4 cups plus 2 tablespoons sugar, divided
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 1/4 cups plus 1/4 cup all purpose flour, divided
- 1/2 teaspoon salt
- 1 pint fresh blueberries
- Fresh whipped cream, for serving (optional)
- Preheat the oven to 325 degrees.
- Generously butter the bottom and sides of a 9”x5” loaf pan, then sprinkle with two tablespoons sugar. Swirl the pan around to coat, then tap out any excess.
- Use an electric mixer to beat unsalted Finlandia butter with 1 1/4 cups sugar until light and fluffy, about 4 minutes. Add the eggs, one at a time, being sure to fully incorporate each one before adding the next. Continue beating until the mixture is very light, about 3 minutes, then mix in vanilla extract, lemon zest, and lemon juice.
- Add 1 1/4 cups flour, a little bit at a time, along with the salt, and mix until just combined.
- In a separate bowl, add the blueberries with the remaining 1/4 cup of flour and toss to coat. Add blueberries and all of the flour to the batter, then gently mix until just incorporated, being very careful not to break the blueberries apart.
- Transfer batter to the prepared loaf pan and smooth out the top. Bake for about 60-75 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely, then slice and serve with dollops of fresh whipped cream.
Keywords: lemon, blueberry, butter, poundcake, dessert, summer, spring, easy, whipped cream