Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Blueberry Pound Cake

  • Author: olivia
  • Total Time: 75 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A delightful pound cake combining zesty lemon flavor with sweet blueberries, perfect for any occasion.

Ingredients

Scale
  • 1/2 cup milk
  • 1 tablespoon grated lemon zest (from 2 large lemons)
  • 2 tablespoons fresh lemon juice
  • 2 cups + 1 teaspoon all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries (if using frozen, do not defrost)
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • For the Glaze:
  • 3/4 cup confectioners’ sugar
  • 1/4 teaspoon lemon zest
  • 1 1/2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a 9×5-inch metal loaf pan and line the bottom with parchment paper.
  2. In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let this mixture sit for 10 minutes.
  3. In a medium bowl, whisk together 2 cups of flour, baking soda, and salt. Toss the blueberries with 1 teaspoon of flour to prevent them from sinking in the batter.
  4. In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Gradually mix in the flour and milk mixtures. Finally, fold in the blueberries gently.
  5. Pour the batter into the prepared pan and bake for 50-60 minutes, or until the top is golden brown and a tester inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack.
  6. For the glaze, mix the confectioners’ sugar, lemon zest, and lemon juice together. Adjust the thickness of the glaze as needed. Spoon it over the cooled cake and let it set for 10-15 minutes before slicing.

Notes

Store the cake covered at room temperature for up to 3 days or freeze it without glaze for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 30mg

Keywords: lemon, blueberry, pound cake, dessert, baking, sweet treat

Find it online: https://sweettreatsrecipes.com/lemon-blueberry-pound-cake/