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Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake

A buttery loaf cake with lemon, fresh blueberries, and a tart lemon glaze.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 449 kcal

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Parchment paper

Ingredients
  

Main Ingredients

  • 2 cup all purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar plus 1/2 cup more
  • 3 large eggs
  • 1 cup fresh blueberries
  • ½ cup milk or buttermilk
  • ¼ cup lemon juice
  • 2 tsp lemon zest
  • 1 cup confectioners sugar for the glaze
  • 1 tbsp lemon juice for the glaze, plus 1 tablespoon more if needed

Instructions
 

Cooking

  • Prep. Heat the oven to 350 F and line a pan.
  • Berries. Zest the lemons and toss the berries in flour.
  • Cream. Beat the butter and sugar, then the eggs.
  • Combine. Alternate the dry mix and milk, then fold in the berries and lemon.
  • Bake. Bake 50 to 60 minutes, cool, and glaze.

Notes

Substitutions: Use frozen blueberries without thawing.
Tips: Zest the lemons first and do not overmix.
Storage: Keep at room temperature for up to 3 days.
Nutrition is calculated per serving.
Keyword Blueberries, Butter, Lemon Blueberry Pound Cake, Lemon Juice, Lemon Zest