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Sliced lemon blueberry pound cake with glaze on a wooden board, surrounded by lemons and blueberries.

Irresistible Lemon Blueberry Pound Cake Recipe

Author: Jessica Haggard
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!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 10 slices
Calories 294 kcal

Ingredients
 
 

For the loaf

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ teaspoon baking powder
  • ½ cup butter unsalted, melted
  • 4 whole eggs
  • 1 lemon zest
  • 2 teaspoons lemon juice fresh
  • 1 cup blueberries fresh or frozen

For the lemon glaze

  • ¾ cup powdered sugar
  • 1-2 tablespoons lemon juice fresh

Instructions
 

  • 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 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.

Nutrition

Calories: 294kcalCarbohydrates: 50gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 26mgSodium: 96mgPotassium: 45mgFiber: 1gSugar: 30gVitamin A: 294IUVitamin C: 3mgCalcium: 20mgIron: 1mg
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