Lemon Blueberry Pound Cake

Brighten up your dessert table with this Lemon Blueberry Pound Cake, a luscious treat bursting with zesty citrus and juicy berries. Made with fresh lemon zest, tart lemon juice, and plump blueberries folded into a buttery, tender pound cake, this recipe strikes the perfect balance between sweet and tangy. The moist cake is topped with a glossy lemon glaze that adds a refreshing finish, making it ideal for brunches, afternoon tea, or a sunny springtime dessert. With simple ingredients and straightforward steps, this easy-to-make loaf is a showstopper that's perfect for any occasion. Each slice showcases a beautiful, golden crumb studded with blueberries—a feast for both the eyes and the palate!

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

Ingredients

• 226 grams unsalted butter
• 300 grams granulated sugar
• 4 pieces large eggs
• 1.5 teaspoons pure vanilla extract
• 2 tablespoons lemon zest (from 2 lemons)
• 2 tablespoons fresh lemon juice
• 295 grams all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 120 milliliters whole milk
• 150 grams fresh blueberries
• 1 tablespoon all-purpose flour (for coating blueberries)
• 120 grams powdered sugar (for glaze)
• 1.5 tablespoons fresh lemon juice (for glaze)

Directions

Step 1

Preheat your oven to 175°C (350°F) and grease and flour a 9x5-inch loaf pan or line it with parchment paper.

Step 2

In a large mixing bowl, cream the butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.

Step 3

Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract, lemon zest, and lemon juice.

Step 4

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

Step 6

In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking during baking. Gently fold the blueberries into the batter.

Step 7

Pour the batter into the prepared loaf pan and spread it evenly with a spatula.

Step 8

Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover with foil during the final 10-15 minutes of baking.

Step 9

Once baked, let the pound cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 10

To make the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle over the cooled pound cake.

Step 11

Let the glaze set for a few minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(1501.4g)

Amount per serving	% Daily Value*
Calories	4841.5

Total Fat 221.4g	0%
Saturated Fat 121.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1259.3mg	0%
Sodium 1998.0mg	0%
Total Carbohydrate 688.8g	0%
Dietary Fiber 13.3g	0%
Total Sugars 440.1g
Protein 62.4g	0%

Vitamin D 214.5IU	0%
Calcium 382.1mg	0%
Iron 18.7mg	0%
Potassium 1025.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.9%

Protein: 5.0%

Carbs: 55.1%