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Blueberry Lemon Pound Cake

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 350
A moist and flavorful pound cake infused with fresh blueberries and zesty lemon, perfect for any occasion.

Ingredients

Blueberries

  • 1 cup fresh blueberries
  • 1 tablespoon all purpose flour
  • 1 ⅔ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 tablespoon lemon zest
  • 1 teaspoon fresh thyme, finely chopped (optional)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup milk, room temperature
  • 1 cup confectioners sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon heavy cream

Instructions 

  • Preheat oven to 350°F. Prepare loaf pan with parchment and baking spray.
  • Toss blueberries with 1 tablespoon of flour to coat.
  • Mix flour, baking powder, and salt. Cream butter, sugar, lemon zest, and thyme. Add eggs one at a time, then vanilla.
  • Alternate adding flour mixture and milk to the batter. Fold in blueberries.
  • Pour batter into pan and bake for 45-55 minutes. Cool before glazing.
  • Whisk together confectioners sugar, lemon juice, and heavy cream. Drizzle over cooled cake and garnish with blueberries and thyme.

Notes

For extra flavor, add a splash of lemon extract to the batter.
Calories: 350kcal
Cost: $15
Course: Dessert
Keyword: Blueberry, lemon, pound cake