Lemon Blueberry Pound Cake
This Lemon Blueberry Pound Cake is the ultimate dessert everyone’s been raving about!
Buttery, moist, and bursting with fresh blueberries and tangy lemon flavor, it’s a treat that’s as refreshing as it is delicious.
What makes this cake a reader favorite?
- Perfect balance of flavors – Bright lemon and juicy blueberries come together in every bite.
- Simple prep – With less than 15 minutes of active prep time, you just need to mix the ingredients and let the oven do the work.
- Glazed perfection – The lemon glaze adds a gorgeous shine and extra burst of flavor to make every slice irresistible.
So if you’re craving a cake that’s both sweet and refreshing, this Lemon Blueberry Pound Cake will quickly become your go-to!
It’s quick to make, absolutely delicious, and perfect for any occasion. Enjoy!
For Lemon Blueberry Pound Cake
- Milk – Adds moisture and helps create a tender crumb.
- Lemon Zest – For that bright, citrusy aroma and flavor that makes the cake refreshing.
- Fresh Lemon Juice – Adds a tangy twist and enhances the lemon flavor.
- All-purpose Flour – Provides structure to the cake while keeping it light and fluffy.
- Baking Soda – Helps the cake rise, making it soft and airy.
- Salt – Balances the sweetness of the cake.
- Blueberries – Juicy bursts of fruit that give the cake a sweet and tangy flavor.
- Unsalted Butter – Creates a rich, tender crumb while adding flavor.
- Granulated Sugar – Sweetens the cake, complementing the tartness of the lemon.
- Eggs – Bind the ingredients together and contribute to the cake’s structure and texture.
For Lemon Glaze
- Confectioners’ Sugar – Creates the smooth, sweet glaze.
- Lemon Zest – Enhances the lemony flavor of the cake and the glaze.
- Fresh Lemon Juice – Adds more brightness and a refreshing zing to the glaze.
Lemon Blueberry Pound Cake
Ingredients
For the Cake:
- 120 ml milk
- 1 tablespoon lemon zest (packed)
- 30 ml fresh lemon juice
- 250 g all-purpose flour (spooned and leveled)
- 1 g baking soda
- 1 g salt
- 150 g blueberries (do not defrost if using frozen)
- 113 g unsalted butter (softened)
- 250 g granulated sugar
- 2 large eggs
- 90 g confectioners' sugar
- 1 teaspoon lemon zest (packed)
- 22 ml fresh lemon juice
Instructions
- Preheat the oven to 175°C (350°F). Place an oven rack in the middle and lightly grease a 9x5-inch metal loaf pan with nonstick spray. Line the bottom with parchment paper and spray it again.
- In a small bowl, combine milk, lemon zest, and lemon juice. Let it sit for at least 10 minutes (it may curdle, which is fine).
- In a medium bowl, whisk together the flour, baking soda, and salt. In a separate small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
- Using an electric mixer with a paddle attachment (or beaters), cream the softened butter and sugar on medium speed for 2-3 minutes until light and fluffy. Scrape the sides of the bowl, then add the eggs one at a time, beating well after each addition. Scrape the sides again.
- On low speed, gradually add a third of the flour mixture, followed by half of the milk mixture. Add another third of the flour, then the remaining milk mixture. Finally, add the last third of the flour mixture, scraping down the bowl as needed. Fold in the flour-dusted blueberries with a spatula.
- Transfer the batter into the prepared pan and smooth the top. Bake for 50-60 minutes until golden brown, and a tester inserted comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a rack to cool completely.
- To make the glaze, whisk together the confectioners' sugar, lemon zest, and lemon juice. Adjust the consistency with more sugar or juice if needed; it should be thick but pourable, similar to honey or molasses.
- Once the cake is fully cooled, transfer it to a serving platter. Pour the glaze over the cake, allowing it to drip down the sides. Let it set for 10-15 minutes before slicing. Use a serrated knife for clean slices.
- The cake keeps for up to 3 days at room temperature in a covered container or wrapped in plastic wrap.
- Freeze the cake (without glaze) for up to 3 months. After it has cooled completely, wrap it securely in aluminum foil or plastic wrap, or place it in a heavy-duty freezer bag. Thaw on the counter overnight before adding the glaze.
- Two large lemons are required for zesting and juicing. Zest before juicing.
Nutrition
Calories: 323 kcal | Carbohydrates: 56 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 6 g
Cholesterol: 26 mg | Sodium: 97 mg | Potassium: 0 mg | Fiber: 1 g | Sugar: 36 g
Vitamin A: 0 IU | Vitamin C: 10 mg | Calcium: 0 mg | Iron: 2 mg
- Can I use frozen blueberries instead of fresh ones?
Yes, you can! Just make sure not to defrost them. Toss them in a little bit of flour before adding them to the batter to help keep them from sinking. This simple trick ensures they’re evenly spread throughout the cake.
- How can I make this recipe healthier?
If you’re looking to cut back on calories, you can replace half the butter with Greek yogurt. It will still keep the cake moist but with a little less fat. You can also swap out the regular sugar for a sugar substitute like Stevia if you’re watching your sugar intake.
- Can I use a different type of flour?
While this recipe uses all-purpose flour for the perfect texture, you can try whole wheat flour for a healthier twist. Just know the texture might be slightly denser, but the flavor will still be delicious.
- How do I prevent the glaze from being too runny?
If your glaze is too runny, simply add a bit more powdered sugar until you reach the desired consistency. The glaze should be thick but pourable, like honey or molasses. It should drip down the sides but not flood the cake.
- How do I store the cake to keep it fresh?
Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can wrap it tightly in plastic wrap and freeze it. It will last for up to 3 months in the freezer—just thaw it overnight before serving.
