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Slice of Easy Lemon Blueberry Pound Cake with fresh blueberries and lemon zest.

Easy Lemon Blueberry Pound Cake

A delightful and simple pound cake bursting with lemon flavor and juicy blueberries, perfect for any weeknight.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Use room temperature butter
  • 1.25 cups sugar
  • 3 large eggs Use room temperature
  • 1.5 cups all purpose flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 3 tablespoons lemon juice Freshly squeezed for best flavor
  • 1 teaspoon vanilla extract
  • 0.5 cup milk or buttermilk
  • 1.25 cups blueberries (fresh is best, frozen works with tips) Tossed in flour to prevent sinking
  • 1 tablespoon flour for tossing blueberries
Glaze (optional)
  • 0.75 cup powdered sugar
  • 1-2 tablespoons lemon juice To drizzle over the cooled cake

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper.
  2. In a mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
  3. Add eggs one at a time, mixing well after each addition. The mixture may look a bit curdled at this point.
  4. Mix in the lemon zest, lemon juice, and vanilla extract until well combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Add the dry ingredients to the wet mixture in two additions, alternating with the milk. Mix just until combined—do not overmix!
  7. Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 55 to 70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  3. If the top of the cake is browning too quickly, loosely cover it with foil for the last 15 minutes of baking.
  4. Let the cake cool in the pan for about 15 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Serving
  1. Once cooled, drizzle the optional glaze over the cake if desired, and serve as preferred.

Notes

Use room temperature ingredients for the best texture. Store tightly wrapped at room temperature for up to 2 days, then refrigerate for up to 5 days. This cake also freezes well for up to 2 months.