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–+ servings

lemon blueberry pound cake

A moist and flavorful pound cake infused with fresh lemon and bursting with blueberries, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour sifted
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup fresh blueberries washed and dried
  • 2 tablespoons lemon zest from about 2 lemons
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon vanilla extract
Glaze Ingredients
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice freshly squeezed

Method
 

Prepare the Cake
  1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
  2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the blueberries, lemon zest, lemon juice, and vanilla extract gently.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Glaze
  1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
  2. Drizzle the glaze over the cooled pound cake.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best results, use fresh blueberries. You can also substitute with frozen blueberries, but do not thaw them before adding to the batter.

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