Lemon blueberry pound cake is the perfect mix of sweet and tangy, with juicy blueberries and a bright lemon flavor. Try it with whipped cream, apple butter, or a scoop of vanilla ice cream for a rich and indulgent dessert. For something lighter, enjoy it with a fresh fruit salad or some creamy yogurt. It also pairs perfectly with a warm cup of coffee or tea!
Preheat your oven to 325 °F and prepare your loaf pan by greasing it or lining it with parchment paper.
In another mixing bowl, beat the butter while slowly adding the sugar until the mixture is light and creamy. For a fluffier texture, beat in one egg yolk at a time. Prefer a denser loaf like a classic pound cake? Simply add whole eggs instead. Once combined, stir in the lemon juice and zest for a burst of fresh flavor.
In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to your wet ingredients, stirring on low speed until just combined. In the now-empty flour bowl, whip the egg whites until they form stiff peaks, then carefully fold them into the batter to keep the texture light and airy.
Start by pouring a small amount of batter into the prepared loaf pan. Next, gently fold the blueberries into the remaining batter. Adding a base layer of plain batter first helps the blueberries stay evenly distributed instead of sinking to the bottom.
Pour the remaining batter into the pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf sit in the pan for about 10 minutes before moving it to a wire rack to cool completely.
Mix the glaze ingredients in a small bowl until smooth and silky. Once the loaf has cooled, drizzle the glaze generously over the top. Slice, serve, and enjoy!
Notes
After rinsing, toss the damp blueberries in flour. This coating helps them stay evenly spread throughout the loaf instead of gathering at the bottom.
Allow your ingredients to reach room temperature before baking. This helps everything blend smoothly and gives your loaf a better texture.
Stir the batter just enough to combine the wet and dry ingredients. Overmixing can make your loaf dense and tough.
When zesting lemons, focus on the yellow outer layer. The white part underneath is bitter and can affect the flavor.
If your glaze seems too thick, add a little lemon juice, one teaspoon at a time, until it’s smooth and easy to pour.
Serve: For a richer treat, add vanilla ice cream, apple butter, or whipped cream. For something lighter, pair it with fresh fruit or yogurt. It’s perfect with coffee in the morning or a warm cup of tea in the evening.Store: Store it in an airtight container at room temperature for up to 3 days. You can refrigerate for up to 5 days. To freeze, place it in a freezer-safe container for up to a month. When ready to eat, let it thaw at room temperature for 1 to 2 hours.