Perfectly sweet and bursting with fresh flavors, this lemon blueberry pound cake is finished with a zingy lemon glaze for a delicious sweet bite. Simple to make with basic ingredients.
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Let's be honest, there's never a bad time for cake, and this lemon blueberry pound cake hits all the right notes!
Slightly tangy and slightly sweet, it's wonderfully moist and pairs ever so nicely with a hot cup of coffee. Bursting with fresh lemon flavors and topped with a zingy glaze, this is one good snacking cake!
This cake is so quick and easy to make with a few simple ingredients, even the most novice of bakers can whip this up without any trouble.
Lemon and blueberry work so well together, if you love this pairing, be sure to check out my Lemon Blueberry Cheesecake.
Ingredients
- Flour: Use all purpose flour for the best results.
- Baking powder: So that the cake rises during baking.
- Salt: For extra flavor.
- Butter: It's best to use unsalted butter for this pound cake recipe. If you only have salted, just omit the added salt.
- Sugar: We use granulated sugar in the cake batter and confectioners' (powdered) sugar to make the glaze topping.
- Milk: You can use whole or 2% milk.
- Eggs: To bind the ingredinets together. Use fresh large eggs, and free run/organic if you can.
- Vanilla extract: For flavor and sweetness. You can use pure or immitation in this cake, but pure will give you a cleaner flavor.
- Lemons: We use the zest and juice of lemons for a really zingy flavor.
- Blueberries: For a delicious burst of sweetness. They pair so wonderfully with the fresh lemon.
- Sour cream: There's a little sour cream in the glaze for a nice tangy and creamy flavor. It's optional but tastes super good!
How to make lemon blueberry pound cake
Be sure to scroll down for the full recipe!
- Mix together the dry ingredients (photo 1).
- Cream together the butter and sugar (photo 2).
- Add the eggs to the sugar and mix in the vanilla and lemon zest (photo 3).
- Mix in the flour and milk (photo 4).
- Fold in the blueberries (photo 5).
- Pour into a loaf tin (photo 6).
- Bake until golden brown and let cool (photo 7).
- Mix the glaze (photo 8) and drizzle over the cooled cake.
Frequently Asked Questions
This is perfectly normal, so don't stress! Pound cakes are super dense in texture, so the outside of the cake cooks first. The middle then bakes and rises causing it to push the top of the cake apart.
I personally quite like the cracked top appearance, but if you are a perfectionist, you can bake the cake in a tube pan. This will make the cake less thick and cook more evenly.
You can use either, both work well but I find frozen more convenient. When using frozen, don't thaw them first, and work fairly quickly with them, otherwise your batter will turn a nice purple color.
I found the best way to make sure your lemon blueberry pound cake doesn't get stuck to your tin is to grease the tin with oil, and then line the bottom and short sides of the tin with parchment. Leave an overhang of parchment over the sides of the tin so that it's easy to lift out.
Don't grease your cake tin with butter, as the milk solids can act like glue, instead use a canola or vegetable oil. Don't grease it too early either, as the oil will slide down the sides of the loaf pan and pool in the bottom.
Recipe Notes and Tips
- Use room temperature ingredients to make the pound cake batter. This will allow the ingredients to combine more easily so that you have an even texture throughout the cake.
- Beat the eggs and the sugar really well together until it is a light yellow in color.
- The quickest way to make the cake batter is using an electric hand mixer. You can make it by hand, but it will take a little while longer, and make sure that everything is well mixed.
- Test that the cake is done by inserting a toothpick into the center. It should be clean when you remove it.
- Let the lemon blueberry pound cake cool completed before icing it. It's best to place the cake on a cooling rack to let the air circulate.
- This glaze is fairly thin. If you prefer a thicker icing, stir in some more confectioners' sugar.
More Sweet Treats
- Cranberry White Chocolate Cookies
- Brownie Bottom Cheesecake
- Raspberry Oatmeal Bars
- Peanut Butter Crunch Bites
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Lemon Blueberry Pound Cake
Ingredients
- 1¾ cups all purpose flour (225g)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup butter (175g) (softened)
- ¾ cup granulated sugar (150g)
- ⅔ cup milk (150ml)
- 2 eggs
- 1 tablespoon vanilla extract
- zest of two lemons
- 1 cup blueberries (190g)
For the lemon glaze
- 1 tablespoon sour cream
- juice of ½ lemon
- 1 cup confectioners' sugar (powdered sugar)
Instructions
- Preheat your oven to 325F / 170C. Line a loaf tin with parchment, or grease VERY well.
- Whisk together the flour, baking powder and salt in one bowl and set aside.
- Add the butter and granulated sugar to another bowl. Cream together until pale yellow and well combined.
- Beat the eggs, and slowly add to the butter and sugar. Add in two or three increments, fully combining before adding more.
- Stir in the vanilla and lemon zest.
- Add half of the flour and milk and fold in, before adding the remaining flour and milk, combining so no dry flour is left.
- Fold in the blueberries.
- Pour the cake batter into the prepared loaf tin.
- Bake for around 1 hour, until golden brown and an inserted toothpick comes out clean.
- Take the cake out of the oven and rest for 10 minutes before removing it from the tin and placing it on a cooling rack. Let cool completely before glazing it.
- Whisk together the lemon glaze ingredients and drizzle over the cake.
Notes
- Use room temperature ingredients to make the pound cake batter. This will allow the ingredients to combine more easily so that you have an even texture throughout the cake.
- Beat the eggs and the sugar really well together until it is a light yellow in color.
- The quickest way to make the cake batter is using an electric hand mixer. You can make it by hand, but it will take a little while longer, and make sure that everything is well mixed.
- Test that the cake is done by inserting a toothpick into the center. It should be clean when you remove it.
- Let the lemon blueberry pound cake cool completed before icing it. It's best to place the cake on a cooling rack to let the air circulate.
- This glaze is fairly thin. If you prefer a thicker icing, stir in some more confectioners' sugar.
- Recipe adapted from Love Foodie's vanilla pound cake.
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