Blueberry and Lemon Pound Cake

A pound cake in ring form on a white plate with white icing.

5 from 1 vote

Blueberry and Lemon Pound Cake

A classic blueberry and lemon pound cake made with a few staple ingredients including equal parts of butter, sugar, and flour. Ready in less than 1 hour!

Prep Time15

Cook Time40

Total Time55

Course: Cake

Cuisine: American

Servings: servings

Calories: 305kcal

Author: Caro Jensen

Ingredients

1/2 lb sugar
1 tbsp lemon zest
1/2 lb butter lightly salted
4 eggs room temperature
1/2 lb self-raising flour
1 cup blueberries fresh or frozen (well drained)
1 tbsp lemon juice

Lemon glaze

2 1/2 tbsp lemon juice
1 cup powdered sugar

US Customary - Metric

Instructions

Preheat your oven to 350°F (180°C). Grease a ring tin or loaf pan with extra butter or neutral vegetable oil.
In a large bowl, rub together the sugar and lemon zest with your fingers until fragrant. Add the softened butter and cream both until light and fluffy. About 2-3 minutes.
1/2 lb sugar, 1/2 lb butter, 1 tbsp lemon zest
Beat in the eggs one at a time mixing the batter in between each addition.
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 blueberries and lemon juice using a large spoon or spatula.
1 cup blueberries, 1 tbsp lemon juice
Pour the batter into the prepared pan and bake the cake for 45 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

Light and fluffy: Make sure the wet ingredients are light and fluffy before adding in the flour.

Don't overmix: Once you added the blueberries, make sure not to overmix the cake batter. Otherwise the cake might be dense and the color of the blueberries bleeds into the cake batter.

Storage: Store this moist lemon blueberry cake in an airtight container at room temperature for up to 3 days. Alternatively, freeze the whole loaf cake or slices for convenience in a freezer-proof container for up to 3 months.

Nutrition