Blueberry and Lemon Pound Cake
A few staple ingredients and 15 minutes of hands-on prep time is all you need to make this classic blueberry and lemon pound cake. Sweet, tangy, and simply delicious!
I love the combination of sweet blueberries and tart lemon flavors and this classic blueberry pound cake with lemon combines the two in a rich and buttery cake batter. The perfect tea cake for your next summer or spring picnic.
Plus, this one-bowl pound cake is made with equal parts of sugar, butter, and flour. Less clean-up required!
The easy lemon blueberry loaf is perfect on its own but a generous dollop of German whipped cream or homemade Greek yogurt won’t hurt. For more easy tea cakes, also try my vanilla pound cake and lemon pound cake this season.
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Blueberry and Lemon Pound Cake
Ingredients
- 1/2 lb butter lightly salted
- 1/2 lb sugar
- 4 eggs room temperature
- 1/2 lb self-raising flour
- 1 tsp lemon zest
- 4 tbsp lemon juice
- 1 1/2 cups blueberries fresh or frozen
Lemon glaze
- 2 1/2 tbsp lemon juice
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (180°C). Grease a ring tin or loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. About 2-3 minutes.1/2 lb butter, 1/2 lb sugar
- Beat in the eggs one at a time.4 eggs
- Gradually add the self-raising flour to the wet ingredients, mixing until just combined.1/2 lb self-raising flour
- Gently fold in the lemon zest, juice, and 1 cup of blueberries by hand using a large spoon or spatula.1 tsp lemon zest, 4 tbsp lemon juice, 1 1/2 cups blueberries
- Pour the batter into the prepared pan and add the remaining 1/2 cup of blueberries at the top. Bake the pound cake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Combine the powdered sugar with lemon juice to make the icing. Pour it over the cake and let it set for 30 minutes before serving.1 cup powdered sugar, 2 1/2 tbsp lemon juice
Notes
Nutrition
Ingredients and substitutions
- Blueberries – Fresh or frozen. Lemon macerated blueberries work well too.
- Lemon – 1 large lemon, juice and zest.
- Flour – Self-raising flour for convenience or all-purpose + 2 tsp of baking powder.
- Butter – Soft lightly salted or unsalted + 1/8 tsp of salt.
- Sugar – Granulated sugar for the batter. Powdered sugar (aka icing sugar) for the glaze.
- Eggs – Medium-sized at room temperature.
Step-by-step: blueberry lemon pound cake
1. Cream the wet ingredients until light and fluffy.
2. Mix in the flour until you have a lump-free cake batter.
3. Gently fold in the lemon zest, juice, and 1 cup of blueberries by hand.
4. Add the cake batter to a greased cake tin and add 1/2 cup of blueberries on top. Bake at 350F (180C) for 40 minutes.
My top 3 pound cake tips
Room temperature: Ensure all ingredients are at room temperature for smooth emulsification and a tender cake.
Gentle mixing: Avoid overmixing to prevent a tough cake. Instead mix until just combined.
Don’t overbake: Pound cakes can dry out easily. Use a clean knife or skewer to test for doneness. Insert it into the center. If it comes out with just a few moist crumbs clinging to it, the cake is ready.
Just the right recipe for the cake I remember eating years ago and never finding the good recipe. Thank you!
Oh, I’m thrilled you found the right recipe Mia. Thanks for letting me know!