blueberry lemon pound cake recipe

Written ByJenny Smyth Posted on
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The Best blueberry lemon pound cake recipe

I’ve been making this blueberry lemon pound cake recipe for years, and it’s always a hit with my family. The combination of fresh blueberries and lemon zest in the batter gives it a unique flavor that’s both sweet and tangy.

When I’m looking for a dessert to serve at a family gathering or just want something special for a weeknight dinner, this is my go-to recipe. The best part is that it’s actually pretty healthy, considering it’s a cake – I use whole wheat flour instead of all-purpose flour, and the blueberries add natural sweetness and antioxidants.

My kids love helping me mix the batter together, and they always seem to find an excuse to get involved in the baking process. As for me, I love that this recipe is easy to make ahead of time – just pop it in the fridge overnight and bake it in the morning.

It’s perfect for busy families like mine who need a quick but delicious dessert option. Plus, the lemon flavor is so uplifting and refreshing that it feels like a little slice of springtime even in the dead of winter.

I’ve served this cake at birthday parties, holiday gatherings, and even just as an everyday treat. My family loves it so much that they’ve started to request it regularly – which is all the more reason for me to keep making it!

Whether you’re looking for a special occasion dessert or just something new to try on a Tuesday night, this blueberry lemon pound cake recipe is sure to impress.

Blueberry Lemon Pound Cake

4.6 from 1786 votes

A moist and tangy Blueberry Lemon Pound Cake perfect for breakfast or dessert. This cake is bursting with fresh blueberries and a bright lemon zest.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time80 mins
Servings: 12Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
Zest of 2 lemons
2 tbsp lemon juice
1 tsp vanilla extract
1 cup fresh blueberries

For the Lemon Glaze

1 cup powdered sugar
2 tbsp lemon juice
1 tbsp lemon zest

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour a 9×5-inch loaf pan.
Set aside.
3In a medium bowl, combine the flour, baking powder, and salt.
4Whisk until well mixed.
Set aside.
5In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
6Add the eggs, one at a time, beating well after each addition.
7Stir in the lemon zest, lemon juice, and vanilla extract.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9Be careful not to overmix.
10Gently fold in the fresh blueberries.
11Pour the batter into the prepared loaf pan and smooth the top with a spatula.
12Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
13The top should be golden brown.
14Allow the cake to cool in the pan for 10 minutes.
15Then, remove the cake from the pan and let it cool completely on a wire rack.
16To make the lemon glaze, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
17Drizzle the glaze over the cooled cake.

🔧Equipment

9×5-inch loaf pan
Mixing bowl
Electric mixer
Sieve
Whisk
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 11g💛Saturated Fat: 7g❤️Cholesterol: 60mg🧂Sodium: 120mg🌾Total Carbs: 36g🥦Dietary Fiber: 1g🍬Sugars: 24g🥩Protein: 3g

📝Notes

Tips: To prevent the blueberries from sinking to the bottom, toss them in a bit of flour before adding to the batter. You can also add a streusel topping for extra texture.

Watch Video Of How Blueberry Lemon Pound Cake Works

This blueberry lemon pound cake recipe is always a good idea for any occasion – whether you’re hosting a party or just want something special for dinner.

It’s also incredibly versatile – serve it as an afternoon snack with coffee or tea, or slice it up and serve it as part of a larger meal.

And let’s not forget about storage – since this cake is best consumed within two days of baking, consider freezing individual slices for later use.

❓ Frequently Asked Questions About Blueberry Lemon Pound Cake

Q: What type of flour should I use in this recipe?

For this blueberry lemon pound cake recipe, I recommend using whole wheat flour instead of all-purpose flour. This will give your cake a nuttier flavor and a slightly denser texture.

Q: Can I substitute other types of berries for the blueberries?

While you can substitute other types of berries for the blueberries, keep in mind that different berries will change the flavor and texture of your cake. Blueberries are particularly well-suited to this recipe because they hold their shape well when baked.

Q: How do I ensure my cake doesn’t become too dense?

To avoid a dense cake, make sure to not overmix the batter – stop mixing once the ingredients are just combined. Also, don’t overbake – check your cake frequently towards the end of baking time.

Q: Can I make this recipe gluten-free?

This recipe can be adapted to be gluten-free by substituting gluten-free flours like almond or coconut flour. However, keep in mind that gluten-free baked goods often require more liquid than traditional recipes.

Q: Will my cake be too moist if I use fresh blueberries?

Fresh blueberries will add moisture to your cake – if you’re concerned about excess moisture, you can use frozen or dried blueberries instead.

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