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Slice of blueberry lemon pound cake on plate with fresh blueberries
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Blueberry Lemon Pound Cake Recipe

Ultra moist and tender, this blueberry lemon pound cake is an easy dessert that pairs the bright flavor of lemon with juicy blueberries.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 10 servings
Author: Kellie
Cost: $10

Equipment

Ingredients

  • 1 cup butter
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 tablespoon freshly grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 ½ cups all-purpose flour or cake flour plus 1 tablespoon
  • 1 teaspoon buttermilk or whole milk
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup fresh blueberries

For the glaze

  • 1 cup confectioners sugar
  • 1 tablespoon lemon juice

Instructions

  • Preheat oven to 350 degrees.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy.
  • Turn the mixer on low and slowly add the sugar to the butter. Beat until fluffy, approximately 2-3 minutes.
  • Add the eggs to the bowl one at a time, stopping to scrape down the sides of the bowl with a spatula. Add the lemon zest and vanilla mixing on medium speed for 30 seconds longer to combine.
  • Whisk together the flour, baking powder and salt. Slowly add to the mixer on low speed. Stop to scrape down the sides of the bowl and then continue beating on low for 1-2 minutes.
  • Toss the blueberries with the tablespoon of flour and gently fold into the batter.
  • Transfer the batter to a 1-quart loaf pan coated with cooking spray or lightly greased with butter.
  • Bake the cake for 1 hour or until a toothpick inserted into the center of the cake comes out clean. Transfer to a wire rack to cool.
  • Once cool enough to handle, run a knife around the inside of the loaf pan to loosen the cake and turn out onto a platter to release.
  • Whisk together the glaze ingredients. When the cake has cooled to room temperature, pour the glaze over the cake.
  • Serve immediately or wrap tightly in plastic wrap and store at room temperature for up to 3 days.

Notes

If freezing Lemon Pound Cake, skip the glaze and wrap the loaf in plastic wrap then transfer to a zip top freezer bag. Freeze the pound cake for up to 3 months and thaw at room temperature before adding the glaze.

Nutrition

Calories: 390kcal | Carbohydrates: 49g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 231mg | Potassium: 87mg | Fiber: 1g | Sugar: 33g | Vitamin A: 672IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg