Lemon Blueberry Pound Cake
Looking for a treat that’s bursting with fresh, vibrant flavors?
This Lemon Blueberry Pound Cake is the perfect balance of tart lemon and sweet, juicy blueberries in a soft, tender cake that’s guaranteed to brighten your day.
Whether you’re craving a cozy brunch or an afternoon pick-me-up, this easy-to-make cake delivers the perfect dose of sweetness and citrusy goodness every time!
For the Cake
- Milk – Adds moisture to the batter and creates a soft texture.
- Lemon Zest – Packed with lemon flavor, this will infuse the cake with a fresh citrusy kick.
- Lemon Juice – Provides tartness that perfectly balances the sweetness of the cake.
- All-Purpose Flour – The base of the cake, giving it structure.
- Baking Soda – Helps the cake rise and stay light and fluffy.
- Salt – Enhances the overall flavor of the cake.
- Blueberries – Adds bursts of juicy sweetness throughout the cake (use frozen without defrosting for best results).
- Unsalted Butter – The fat that gives the cake richness and tenderness.
- Granulated Sugar – Sweetens the cake and helps it bake to a golden brown.
- Eggs – Help bind the ingredients and provide structure.
For the Glaze
- Confectioners’ Sugar – Sweetens the glaze and makes it smooth.
- Lemon Zest – Adds an extra touch of bright lemon flavor to the glaze.
- Lemon Juice – Helps achieve the right consistency for the glaze while adding a tangy zing.
Lemon Blueberry Pound Cake Recipe
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Ingredients:
For the Cake:- ½ cup milk
- 1 tablespoon grated lemon zest (packed)
- 2 tablespoons fresh lemon juice
- 2 cups + 1 teaspoon all-purpose flour (spooned into measuring cup and leveled)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries (use frozen without defrosting)
- 1 stick (½ cup) unsalted butter, softened
- 1¼ cups granulated sugar
- 2 large eggs
- ¾ cup confectioners' sugar
- ¼ teaspoon lemon zest (packed)
- 1½ tablespoons fresh lemon juice
Instructions:
- Preheat the Oven: Preheat the oven to 350°F and position the oven rack in the middle. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom with parchment paper, then spray the pan again.
- Prepare the Milk Mixture: In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let it sit for at least 10 minutes while you continue with the recipe (it will curdle, which is normal).
- Prepare the Dry Ingredients: In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a separate small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
- Cream Butter and Sugar: Using an electric mixer fitted with the paddle attachment (or beaters), beat the butter and sugar together on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each addition. Scrape down the sides again.
- Combine the Mixtures: With the mixer on low speed, gradually add one-third of the flour mixture, followed by half of the milk mixture. Then, add another third of the flour mixture, followed by the remaining milk mixture, and finish with the remaining flour mixture, scraping the bowl as needed. Fold the flour-dusted blueberries into the batter with a spatula until evenly distributed.
- Bake the Cake: Transfer the batter to the prepared pan and smooth the top. Bake for 50 to 60 minutes, or until the cake is golden brown and a tester inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Make the Glaze: In a small bowl, combine the confectioners' sugar, lemon zest, and lemon juice. If needed, adjust the consistency by adding more sugar or lemon juice to achieve a thick yet pourable glaze (similar in consistency to molasses or honey). Spoon the glaze over the top of the cooled cake, letting it drip down the sides. Allow the glaze to set for 10 to 15 minutes before slicing and serving.
- Serve and Store: Slice the cake with a serrated knife. The cake will keep for up to 3 days on the countertop, stored in a covered container or wrapped in plastic wrap.
Freezer-Friendly Tips: The cake can be frozen (without the glaze) for up to 3 months. After it has completely cooled, double-wrap it in aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw it overnight on the countertop before serving. Add the glaze once the cake is thawed.
Note
- You’ll need 2 large lemons for the entire recipe—be sure to zest them before juicing.
Nutrition
Calories: 323 kcal | Carbohydrates: 56 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 6 g
Cholesterol: 26 mg | Sodium: 97 mg |Fiber: 1 g | Sugar: 36 g
1. Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries without thawing them. Toss them with a teaspoon of flour before folding them into the batter to prevent them from sinking to the bottom during baking.
2. How can I prevent the cake from sticking to the pan?
To ensure easy removal, spray the loaf pan with nonstick cooking spray, line the bottom with parchment paper, and then spray the pan again. This method helps prevent the cake from sticking.
3. Is it necessary to let the milk mixture sit after combining it with lemon juice and zest?
Yes, allowing the milk, lemon juice, and zest mixture to sit for at least 10 minutes is important. This step lets the milk curdle, creating a buttermilk-like consistency that adds tenderness and flavor to the cake.
4. Can I make this cake ahead of time?
Absolutely! The cake can be baked a day ahead and stored in an airtight container at room temperature. It often tastes better the next day as the flavors have had time to meld.
5. How should I store the cake to keep it fresh?
Store the cooled cake in a covered container or wrap it tightly in plastic wrap. It will remain fresh for up to three days at room temperature. For longer storage, you can freeze the cake (without the glaze) for up to three months.
