blueberry lemon pound cake recipe

Written BySheba G Updated On
blueberry lemon pound cake recipe
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The Best blueberry lemon pound cake recipe

I’ve always been a sucker for a good pound cake, and when I first made this blueberry lemon pound cake recipe, I knew it was a winner. The combination of the moist, fluffy cake and the burst of fresh blueberries and lemon zest is just perfect.

My kids love it when I make it for them, and it’s become a staple at family gatherings. I love that it’s easy to make and can be served as a dessert or even as a breakfast treat.

Plus, with the addition of fresh blueberries and lemon zest, it’s a great way to get some extra fruit and vitamin C into our diets. The best part is that it’s incredibly versatile – you can serve it on its own or top it with a simple glaze or whipped cream.

And let’s be real, who doesn’t love the smell of freshly baked bread wafting through the house? It’s just one of those recipes that never fails to put a smile on my face.

I’ve made it so many times now that I’ve lost count, but each time I take a bite, I’m reminded of why I fell in love with this recipe in the first place. Whether you’re looking for a special treat or just something to brighten up your weeknights, this blueberry lemon pound cake recipe is sure to hit the spot.

And as an added bonus, it’s actually pretty healthy too – the blueberries are packed with antioxidants and fiber, while the lemon adds a nice dose of vitamin C. So go ahead, give it a try, and see why this recipe has become one of my all-time favorites.

Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake

4.8 from 1055 votes

A moist and tangy blueberry lemon pound cake, perfect for afternoon tea or a delightful dessert. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time80 mins
Servings: 8Cuisine: InternationalCalories: 370 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1/4 cup lemon juice
2 tsp lemon zest
1 tsp vanilla extract
1 cup fresh blueberries

For the Lemon Glaze

1 cup powdered sugar
1-2 tbsp lemon juice

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 9×5-inch loaf pan.
3In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Set aside.
4In a large bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
5Beat in the eggs, one at a time, mixing well after each addition.
6Stir in the lemon juice, lemon zest, and vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8Fold in the blueberries.
9Pour the batter into the prepared loaf pan and smooth the top with a spatula.
10Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11The cake should be golden brown and slightly pulling away from the sides of the pan.
12Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
13To make the lemon glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
14Add more lemon juice or powdered sugar as needed to reach your desired consistency.
15Drizzle the lemon glaze over the cooled cake.
16Allow the glaze to set for a few minutes before slicing and serving.

🔧Equipment

9×5-inch loaf pan
Mixing bowl
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 370 kcal🧈Total Fat: 17g💛Saturated Fat: 10g❤️Cholesterol: 115mg🧂Sodium: 250mg🌾Total Carbs: 51g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 5g

📝Notes

Tips: For a more intense lemon flavor, add an additional 1/2 tsp of lemon zest to the cake batter. You can also substitute frozen blueberries for fresh, but do not thaw them before adding to the batter.

Watch Video Of How Blueberry Lemon Pound Cake Works

This blueberry lemon pound cake recipe is always a good idea for any occasion – whether you’re hosting dinner guests or just need a sweet treat for your family.

The best part is that it’s so easy to make: just mix together your ingredients, pour them into a loaf pan, and bake until golden brown.

Once it’s cooled slightly, you can slice into it and serve – or store it in an airtight container for up to three days.

❓ Frequently Asked Questions About Blueberry Lemon Pound Cake

What is the difference between this blueberry lemon pound cake recipe and other pound cakes?

This recipe uses a combination of all-purpose flour, sugar, eggs, butter, and milk to create a rich and tender crumb. The addition of fresh blueberries and lemon zest gives the cake an extra layer of flavor and moisture.

Can I substitute other types of fruit for the blueberries?

Yes! While blueberries are my personal favorite in this recipe, you can definitely experiment with other types of fruit like raspberries or blackberries.

How do I ensure that my cake is evenly cooked?

To ensure even cooking, make sure to rotate your cake pan halfway through baking time.

Can I make this recipe in advance?

You can mix together the dry ingredients (flour, sugar, etc.) up to 24 hours in advance.

Why does this recipe call for both granulated sugar and brown sugar?

The granulated sugar provides sweetness while the brown sugar adds depth of flavor.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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