Easy & Best Blueberry Lemon Pound Cake

This blueberry lemon pound cake is a delightful treat that combines the tangy flavor of lemons with the sweet burst of blueberries. Perfect for breakfast, dessert, or an afternoon snack, this cake is moist, flavorful, and easy to make.

This cake offers a perfect balance of tart lemon and sweet blueberries, creating a refreshing and delicious dessert. The pound cake is moist and dense, with a tender crumb that melts in your mouth. The lemon glaze adds an extra layer of citrusy sweetness that makes this cake irresistible.

Tools to Use:

9×5-inch loaf pan
Mixing bowls
Hand mixer or stand mixer
Whisk
Spatula
Measuring cups and spoons
Zester
Toothpick

Ingredients:

For the Pound Cake:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 tablespoon lemon zest (from about 1 lemon)
2 tablespoons lemon juice (from about 1 lemon)
1 cup fresh or frozen blueberries (if using frozen, do not thaw)

For the Lemon Glaze:

1 cup powdered sugar
2-3 tablespoons lemon juice (adjust for desired consistency)

Instructions:

Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
Add Eggs and Flavorings:
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
Combine Dry and Wet Ingredients:
- Gradually add the flour mixture to the butter mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Beat on low speed until just combined.
Fold in Blueberries:
- Gently fold in the blueberries with a spatula, being careful not to overmix.
Bake the Cake:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the Cake:
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency with more lemon juice if needed.
Glaze the Cake:
- Once the cake is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.

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Easy & Best Blueberry Lemon Pound Cake

Equipment

9×5-inch loaf pan
Mixing bowls
Hand mixer or stand mixer
Whisk
Spatula
Measuring cups and spoons
Zester
Toothpick

Ingredients

For the Pound Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 tablespoon lemon zest from about 1 lemon
2 tablespoons lemon juice from about 1 lemon
1 cup fresh or frozen blueberries if using frozen, do not thaw
For the Lemon Glaze:
1 cup powdered sugar
2-3 tablespoons lemon juice adjust for desired consistency

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
Add Eggs and Flavorings:
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
Combine Dry and Wet Ingredients:
Gradually add the flour mixture to the butter mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Beat on low speed until just combined.
Fold in Blueberries:
Gently fold in the blueberries with a spatula, being careful not to overmix.
Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the Cake:
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Lemon Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency with more lemon juice if needed.
Glaze the Cake:
Once the cake is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.

Tips for Cooking:

Room Temperature Ingredients: Make sure your butter and eggs are at room temperature to ensure a smooth and even batter.
Prevent Blueberries from Sinking: Toss the blueberries in a tablespoon of flour before folding them into the batter to help prevent them from sinking to the bottom.
Lemon Zest and Juice: Use fresh lemons for the zest and juice to achieve the best flavor.

Why You Should Try This Recipe:

This blueberry lemon pound cake is a delightful combination of tart and sweet flavors that will brighten your day. It’s perfect for any occasion and easy to make, with simple ingredients that come together beautifully. The moist, tender crumb and the zesty lemon glaze make this cake a standout treat.

Enjoy the fresh and vibrant flavors of this blueberry lemon pound cake. Whether you’re serving it for breakfast, dessert, or a special occasion, this cake is sure to impress with its perfect balance of tart lemon and sweet blueberries. Share it with friends and family, or enjoy a slice with a cup of tea or coffee for a delightful treat.