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Close-up of Easy Lemon Blueberry Pound Cake, showing the moist crumb studded with blueberries and topped with a white lemon glaze.

Easy Lemon Blueberry Pound Cake

This recipe guides you through making a moist lemon blueberry pound cake perfect for any occasion. You will use fresh lemon zest and juice, combined with sweet blueberries, for a bright flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Glaze Setting Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 323
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1/2 cup milk
  • 1 tablespoon lemon zest, packed From about 2 lemons
  • 2 tablespoons fresh lemon juice From about 2 lemons
  • 2 cups + 1 teaspoon all-purpose flour, spooned and leveled
  • 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, packed
  • 1 1/2 tablespoons fresh lemon juice

Equipment

  • 9x5-inch metal loaf pan
  • Electric mixer with paddle attachment or beaters
  • Small bowl
  • Medium bowl

Method
 

  1. Preheat your oven to 350°F (175°C) and place an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
  2. In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let this mixture sit for at least 10 minutes while you continue with the recipe. The mixture will curdle slightly.
  3. In a medium bowl, whisk together 2 cups of the flour, baking soda, and salt. In a separate small bowl, toss the blueberries with the remaining teaspoon of flour. Set both dry mixtures aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl. Beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
  5. With the mixer on low speed, beat in one-third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture. Scrape the bowl as needed during this process.
  6. Add the flour-dusted blueberries to the batter and, using a spatula, fold them in until they are evenly combined.
  7. Transfer the batter into the prepared pan and smooth the top surface.
  8. Bake for 50 to 60 minutes, or until the cake is golden brown and a tester inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
  9. When the cake is cool, transfer it to a serving platter.
  10. Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as needed to create a thick but pourable glaze, similar in consistency to molasses or honey. Spoon the glaze over the top of the cake, allowing it to drip down the sides. Let the glaze set for 10 to 15 minutes before slicing with a serrated knife. The cake keeps on the countertop for up to 3 days in a covered container or wrapped in plastic wrap.

Nutrition

Calories: 323kcalCarbohydrates: 56gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 26mgSodium: 97mgFiber: 1gSugar: 36g

Notes

You will need two large lemons for this recipe. Make sure you zest the lemons before you juice them to get the most flavor.

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