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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.

Equipment

  • 9x5-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 9x5-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.