Lemon Blueberry Pound Cake
Lemon Blueberry Pound Cake is a family favorite! It is bursting with so much flavor thanks to the addition of lemon and blueberries. Top this moist blueberry lemon pound cake with a tart lemon glaze for a lemony treat that is loved by all.
Lemon Blueberry Pound Cake
Lemon Blueberry pound cake is the perfect treat to enjoy any time of the day! It is moist and flavorful and is the perfect way to start your day at brunch or end your day with a late-night snack. This is the perfect treat to always have on hand to serve at a moment’s notice.
For more lemon treats be sure to try our lemon crinkle cookies and our lemon muffins.
How to make lemon blueberry pound cake
- Preheat the oven to 350 degrees Fahrenheit and grease a 9×11 inch loaf pan with butter.
- In a large mixing bowl, cream the butter and sugar until smooth and homogenous.
- Add the vanilla, milk, eggs, lemon zest, and lemon juice to the mixing bowl. Whisk the ingredients together until everything is fully incorporated.
- Gently whisk in the flour and baking powder until no clumps of flour remain in the batter.
- Gently fold in the blueberries until they are evenly distributed throughout the batter.
- Pour the batter into a 9×11 inch loaf pan and bake the pound cake for 55 minutes, or until a toothpick can be cleanly removed from the center.
- Allow the pound cake to cool while you prepare the lemon glaze by whisking together the powdered sugar and lemon juice until the mixture has reached the consistency you would like.
- Drizzle the glaze over the pound cake, serve, and enjoy!
Tips Tricks and FAQs
* If you find your blueberries sinking to the bottom of your batter, coat them in flour prior to adding them to the batter. This helps prevent them from sinking to the bottom of the pound cake.
* Feel free to use frozen blueberries. If you do, be sure that you thaw them prior to adding them to the batter.
* If you don’t want your cake to turn a tint of blue, you want to make sure you gently fold in the blueberries. You do not want to use a mixer after the addition of the blueberries.
* Use loaf pans. If you use a bundt pan it will get stuck on the sides.
Storage
You can store your lemon berry pound cake at room temperature in an airtight container for up to 4 days.
Fridge
If you prefer to store your pound cake in the fridge you will want to store it in an airtight container for up to 1 week.
Can you freeze lemon blueberry pound cake?
Technically you can freeze this pound cake, but you will notice the texture of the cake change once it thaws. If you do decide to freeze it, be sure to add the glaze after you thaw it.
Can you use frozen blueberries?
Yes, you can use frozen blueberries to make this pound cake. Allow them to thaw in the fridge. Once thawed, mix them into the batter.
Lemon Blueberry Pound Cake
Lemon Blueberry Pound Cake is a family favorite! It is bursting with so much flavor thanks to the addition of lemon and blueberries. Top this moist lemon berry pound cake with a tart lemon glaze for a lemony treat that is loved by all.
Ingredients
- Ingredients (pound cake):
- 1 cup white granulated sugar
- ½ cup salted butter, softened
- 1 tsp vanilla extract
- 1 cup whole milk
- 2 large eggs
- Zest of one lemon
- One lemon, freshly squeezed
- 2 cups white flour
- 1 tsp baking powder
- 1 cup fresh blueberries
- Ingredients (lemon glaze):
- 2 cups powdered sugar
- ¼ - ½ cup lemon juice
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a 9x11 inch loaf pan with butter.
- In a large mixing bowl, cream the butter and sugar until smooth and homogenous.
- Add the vanilla, milk, eggs, lemon zest, and lemon juice to the mixing bowl. Whisk the ingredients together until everything is fully incorporated.
- Gently whisk in the flour and baking powder until no clumps of flour remain in the batter.
- Gently fold in the blueberries until they are evenly distributed throughout the batter.
- Pour the batter into a 9x11 inch loaf pan and bake the pound cake for 55 minutes, or until a toothpick can be cleanly removed from the center.
- Allow the pound cake to cool while you prepare the lemon glaze by whisking together the powdered sugar and lemon juice until the mixture has reached the consistency you would like.
- Drizzle the glaze over the pound cake, serve, and enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 475Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 80mgSodium: 186mgCarbohydrates: 83gFiber: 2gSugar: 56gProtein: 6g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
