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Blueberry Lemon Pound Cake Recipe

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 350
A moist and flavorful pound cake bursting with fresh blueberries and zesty lemon, perfect for any occasion.

Ingredients

Dairy and Eggs

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs

Dry ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder

Liquids and flavorings

  • ½ cup milk
  • 2 tablespoons fresh lemon juice
  • Zest of 1 large lemon lemon zest

Blueberries

  • 1 cup fresh blueberries

Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice (for glaze)

Garnish

  • Extra zest or blueberries (for garnish)

Instructions 

  • Preheat oven to 350°F (175°C) and prepare a loaf pan.
  • Cream butter and sugar until light, then add eggs one at a time.
  • Mix in lemon juice and zest, then fold in dry ingredients alternately with milk.
  • Toss blueberries in flour, fold into batter, pour into pan.
  • Bake 55–65 minutes, cool, then drizzle with lemon glaze.

Notes

Gently fold blueberries to prevent sinking and ensure even distribution.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: Blueberry, lemon, pound cake