Once Upon a Chef · by Jennifer Segal★ 4.7 (433)
Lemon Blueberry Pound Cake
NUTRITION · PER SERVING—
CAL 21%·PRO 13%
CARBS 66G64% OF CAL
4G FIBER43G SUGAR19G OTHER
FAT 14G31% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender pound cake bursting with fresh blueberries and bright lemon flavor, finished with a powdered sugar glaze. Perfect for brunch or an afternoon treat with tea or coffee.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- ½ cup milk
- 1 tablespoon lemon zest, (packed (see note))
- 2 tablespoons fresh lemon juice
- 2 cups + 1 teaspoon all-purpose flour, (spooned into measuring cup and leveled-off)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries ((if using frozen blueberries, do not defrost))
- 1/2 cup (1 stick) unsalted butter, softened
- 1¼ cups granulated sugar
- 2 large eggs
- ¾ cup confectioners' sugar
- ¼ teaspoon lemon zest, (packed)
- 1½ tablespoons fresh lemon juice
At a glance
PER SERVING
CAL 21%·PRO 13%
CARBS 66G64% OF CAL
4G FIBER43G SUGAR19G OTHER
FAT 14G31% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 138mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 156mg
- Calcium
- 43mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 138MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.