lemon blueberry pound cake recipe

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

I have been making this lemon blueberry pound cake recipe for years, and it’s always a hit with my family. I love how the bright citrus flavor of the lemon zest pairs with the sweetness of the blueberries.

The key to this recipe is to use high-quality ingredients, especially the lemons and blueberries. I like to use fresh lemons and frozen blueberries that are thawed and drained well before adding them to the batter.

This recipe is perfect for a weeknight dessert or a special occasion. It’s easy to make and always looks impressive when served in a beautiful cake pan.

My kids love helping me mix the batter, and they’re always excited to dig in when it’s finally done. This recipe has become a staple in our household, and I’m happy to share it with you today.

Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake

4.9 from 719 votes

A moist and tangy lemon blueberry pound cake perfect for breakfast or an afternoon snack. This classic pound cake is packed with juicy blueberries and a hint of lemon zest.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 10Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

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

For the Lemon Glaze

1 cup powdered sugar
2-3 tbsp fresh lemon juice

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 9×5-inch loaf pan.
3Combine flour, baking powder, and salt in a medium bowl.
Set aside.
4In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
5Gradually add 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.
8Be careful not to overmix.
9Fold in the blueberries using a spatula.
10Pour the batter into the prepared loaf pan and smooth the top with a spatula.
11Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12The top should be golden brown.
13Remove from the oven and let it cool in the pan for 10 minutes.
14Then, transfer the cake to a wire rack to cool completely.
15While the cake is cooling, prepare the lemon glaze.
16In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
17Add more lemon juice or powdered sugar as needed to reach your desired consistency.
18Once the cake is completely cool, drizzle the glaze over the top and let it set for a few minutes before serving.

🔧Equipment

Loaf pan
Mixing bowls
Electric mixer
Sieve
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 95mg🧂Sodium: 250mg🌾Total Carbs: 45g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 4g

📝Notes

Tips: For a burst of flavor, toss the blueberries in a bit of flour before folding them into the batter to prevent them from sinking to the bottom. You can also add a handful of chopped nuts for added crunch.

This lemon blueberry pound cake recipe is a perfect choice for any occasion, from family gatherings to holiday celebrations. It’s a versatile dessert that can be enjoyed at any time of the day, whether it’s for breakfast, dessert, or an afternoon snack. The cake is best served fresh, but it can also be stored in an airtight container at room temperature for up to three days. If you want to make it ahead of time, you can freeze it for up to three months.

Just wrap it tightly in plastic wrap and then in aluminum foil, and thaw it overnight in the refrigerator before serving. I love serving this cake with a dusting of powdered sugar or a dollop of whipped cream, but it’s just as delicious on its own. It’s a great way to impress your family and friends with a delicious and impressive dessert that they will love. This recipe is a true classic that never fails to delight, and I encourage you to give it a try.

It’s a great way to enjoy the flavors of lemon and blueberry in a moist, tender cake that is sure to be a hit with everyone who tries it. The cake can be served with coffee or tea or enjoyed on its own as a delicious snack. It’s a great recipe for any occasion and will be sure to please everyone. The cake can be served with ice cream or whipped cream or enjoyed on its own as a delicious snack.

It’s a great recipe for any gathering and will be sure to please everyone.

❓ Frequently Asked Questions About Lemon Blueberry Pound Cake

Q: What type of flour should I use for this recipe?

The best type of flour to use for this lemon blueberry pound cake recipe is all-purpose flour. It provides a nice balance of strength and tenderness to the cake, making it perfect for snacking or serving at a gathering.

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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