• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Cook
    • Breakfast and Brunch
    • Easy Weeknight
    • Weekend Feasting
  • Drink
    • Cocktails
    • Wine
    • No Booze Drinks
  • Party
    • Fancy Sweets
    • Party Food

Slow The Cook Down logo

menu icon
go to homepage
search icon
Homepage link
  • Cook
    • Easy Weeknight
    • Weekend Feasting
    • Breakfast and Brunch
  • Party
    • Party Food
    • Fancy Sweets
  • Drink
    • Cocktails
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Party » Fancy Sweets

    Published: Feb 27, 2021 by Slow The Cook Down

    Lemon Blueberry Pound Cake

    Jump to Recipe Print Recipe
    Pinterest graphic. Lemon blueberry pound cake with text.
    Pinterest graphic. Lemon blueberry pound cake with text.
    Pinterest graphic. Lemon blueberry pound cake with text.

    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.

    The iced pound cake on a piece of parchment.

    This post may contain affiliate links. Read my privacy policy here.

    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.

    Lemon and blueberry pound cake cut into slices.

    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).
    Four step by step photos to show how to make the pound cake batter.
    • 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.
    Four step by step photos to show the cake before and after baking and the lemon glaze in a bowl.
    A glazed poundcake next to fresh lemon slices and blueberries.

    Frequently Asked Questions

    Why is my pound cake cracked on top?

    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.

    Do you use fresh or frozen blueberries?

    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.

    Why does the cake stick to the pan?

    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.
    A slice of lemon blueberry pound cake being held.

    More Sweet Treats

    • Cranberry White Chocolate Cookies
    • Brownie Bottom Cheesecake
    • Raspberry Oatmeal Bars
    • Peanut Butter Crunch Bites

    I love hearing from you!! If you have tried this lemon blueberry pound cake, be sure to scroll down, give it a star rating and let me know what you thought!

    For more tasty treats, food inspiration and fun, be sure to follow me on Facebook, Instagram, Twitter and Pinterest – come say hi!

    Be sure to keep in touch and sign up to Slow The Cook Down to grab your free e-book ‘Stress Free Recipes Made For Sharing’

    Close up of slices of the lemon blueberry pound cake.

    Lemon Blueberry Pound Cake

    Perfectly sweet and bursting with fresh flavors, this lemon blueberry poundcake is finished with a zingy lemon glaze for a delicious sweet bite. Simple to make with basic ingredients.
    Print Pin Rate
    Course: Cake, Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 8 servings
    Calories: 373kcal
    Author: Slow The Cook Down

    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.

    Nutrition

    Calories: 373kcal | Carbohydrates: 60g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 252mg | Potassium: 200mg | Fiber: 1g | Sugar: 22g | Vitamin A: 644IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 2mg
    Tried this recipe? Pin it today!Mention @SlowTheCookDown or tag #SlowTheCookDown!
    « Stuffed Portobello Mushrooms with Ricotta & Stilton
    Mexican Egg Bites »
    212 shares
    • Share
    • Tweet
    • Yummly
    • Flipboard
    Banner showing publications Slow The Cook Down has been featured in

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A photo of Betty Davies

    Slow The Cook Down is all about taking life down a notch - stopping to enjoy the smell from the roast chicken you just pulled from the oven. Here, there's no reason to hurry or stress; dinner will get done, and it will be delicious! Pour a glass of wine and settle in to try something new.

    More about me →

    Follow Us

    • Facebook
    • Pinterest
    • Twitter
    • Instagram

    Featured Recipes

    • Poached Cod in Coconut Milk
    • Bison Meatballs
    • Air Fryer Tuna Steaks
    • Ginger Turmeric Lemon Tea
    • Slow Roasted Chicken with Lemon, Herbs and Garlic
    • Ground Beef and Tomato Soup

    Get Side Dish Recipes

    Logo for website 'Bite On The Side'

    Featured In

    Publications where Slow The Cook Down has been featured

    Footer

    ↑ back to top

    About

    • Privacy Policy & Disclaimer
    • About Betty

    Keep in Touch

    • Sign up for updates

    Contact

    • Contact

    The Website uses Mediavine to manage all third-party advertising on the Website. Mediavine serves content and advertisements when you visit the Website, which may use cookies. Mediavine may collect IP addresses and location to serve personalized ads. If you would like more information about this practice and to know your choices to opt-in or opt-out of this data collection, please visit http://www.networkadvertising.org/managing/opt_out.asp.

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.