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–+ servings

Lemon Blueberry Pound Cake

A delightful lemon blueberry pound cake with a golden crust and a burst of fresh blueberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Provides structure; make sure to spoon and level for accuracy
  • 1 teaspoon baking powder Helps the cake rise; don't skip it for a fluffy texture
  • 1/2 teaspoon baking soda Balances acidity from the lemon juice, contributing to the cake's tenderness
  • 1/4 teaspoon salt Enhances flavor; kosher salt is a great choice here
  • 1 cup unsalted butter (softened) Adds richness and moisture; ensure it’s at room temperature for easy creaming
  • 2 cups granulated sugar Sweetens the cake beautifully; you can use coconut sugar for a healthier alternative
  • 4 large eggs Binds the ingredients together; bring them to room temperature for best results
  • 1 tablespoon lemon zest Infuses vibrant citrus notes; use a microplane for fine zesting
  • 1/4 cup fresh lemon juice Brightens flavor; substitute with bottled lemon juice in a pinch
  • 1 cup fresh blueberries Bursting with flavor and color; toss them in flour before adding to prevent sinking
For the Glaze
  • 1 cup powdered sugar Sweetness for the glaze; sifted to avoid lumps
  • 2 tablespoons fresh lemon juice Adds tanginess; adjust the amount based on your desired consistency

Method
 

Baking Instructions
  1. Preheat your oven to 350°F.
  2. Grease a loaf pan with butter or cooking spray.
  3. Combine the dry ingredients in a bowl: flour, baking powder, and salt. Whisk them together until light and fluffy.
  4. Cream the butter and sugar in a separate bowl until pale and fluffy, about 3-5 minutes.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Stir in the fresh lemon zest and juice.
  7. Gradually mix in the dry ingredients until just combined.
  8. Fold in the blueberries gently to avoid breaking them apart.
  9. Pour the batter into your prepared loaf pan, smoothing it out evenly on top.
  10. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

This delightful lemon blueberry pound cake is sure to become a family favorite!

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