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Close up of slices of the lemon blueberry pound cake.
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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.
Course Cake, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 373kcal

Ingredients

  • cups all purpose flour (225g)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup butter (175g) (softened)
  • ¾ cup granulated sugar (150g)
  • 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