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Lemon Blueberry Pound Cake

A moist and rich pound cake bursting with juicy blueberries and complemented by a tangy lemon glaze, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 0.25 cups fresh lemon juice
  • 1 cups fresh blueberries You can also use frozen.
Glaze Ingredients
  • 1 cups powdered sugar
  • 2 tbsp fresh lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Mix in the eggs, one at a time, along with the vanilla extract, lemon zest, and fresh lemon juice. Beat until smooth.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be cautious not to overmix.
  6. Carefully fold in the fresh blueberries to ensure they’re evenly distributed throughout the batter.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  3. While the cake cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
  4. Once the cake has completely cooled, drizzle the lemon glaze over the top and allow it to set for a few minutes before slicing.

Notes

For serving, consider topping with whipped cream and fresh berries. Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.