Lemon Blueberry Pound Cake – Buttery, Moist & Bursting with Flavor
This Lemon Blueberry Pound Cake is a moist, buttery, and rich dessert infused with fresh lemon zest, juicy blueberries, and a hint of vanilla, finished with a sweet-tart lemon glaze. The golden, slightly crisp crust gives way to a soft, tender crumb that’s loaded with pops of blueberry flavor. Whether served for brunch, afternoon tea, or dessert, this cake is irresistible and easy to make!
Ingredients
For the Pound Cake:
- 1 cup 2 sticks unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs room temperature
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup whole milk
- 1 ½ cups fresh blueberries or frozen, do not thaw
- 1 tbsp flour for coating blueberries
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- ½ tsp vanilla extract
Instructions
Step-by-Step Instructions
Step 1: Prepare & Preheat
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan (or line with parchment paper).
Step 2: Cream Butter & Sugar
- In a large bowl, beat butter and sugar together on medium speed until light and fluffy (about 3-4 minutes).
- Add eggs, one at a time, mixing well after each.
- Mix in lemon zest, lemon juice, and vanilla extract.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add half of the dry ingredients to the wet mixture, then add milk, followed by the remaining flour. Mix just until combined (do not overmix).
Step 4: Fold in Blueberries
- Toss blueberries with 1 tbsp flour to prevent them from sinking.
- Gently fold them into the batter using a spatula.
Step 5: Bake the Cake
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Lemon Glaze
- In a small bowl, whisk together powdered sugar, lemon juice, and vanilla extract until smooth.
- Drizzle over the cooled cake and let set before slicing.
Notes
Want a Healthier Version?
✔ Swap half the butter for Greek yogurt to reduce fat.
✔ Use coconut sugar or honey instead of granulated sugar.
✔ Substitute almond flour for ½ cup of all-purpose flour for extra moisture.
✔ Swap half the butter for Greek yogurt to reduce fat.
✔ Use coconut sugar or honey instead of granulated sugar.
✔ Substitute almond flour for ½ cup of all-purpose flour for extra moisture.
Nutrition
Calories: 380kcalCarbohydrates: 55gProtein: 5gFat: 16g
Tried this recipe?Let us know how it was!
