Lemon Blueberry Pound Cake
A super moist Lemon Blueberry Pound Cake bursting with bright lemon flavor and juicy blueberries. This loaf cake is the perfect brunch treat or sweet pick-me-up any time of day.
Servings: 8.5 inch loaf
Ingredients
Lemon Blueberry Pound Cake
- 2/3 cup (150 gr) unsalted butter, room temperature
- 3/4 cup (150 gr) granulated sugar
- Lemon zest, from 1 lemon
- 3 eggs
- 1 1/2 tsp vanilla extract
- 1 1/4 cups (150 gr) all-purpose flour, plus more for coating the pan and blueberries
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups (200 gr) fresh or frozen blueberries
Lemon Glaze
- 2/3 cup (85 gr) confectioners' sugar
- 1 - 1 1/2 tbsp lemon juice
Instructions
Lemon Blueberry Pound Cake
- Preheat the oven to 340℉/170℃. Grease and flour an 8.5×4.5 inch/21x11 cm loaf pan. Shake off the excess flour.
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the butter, granulated sugar, and lemon zest until pale and fluffy. Scrape the side with a spatula.
- Add eggs and vanilla extract. Beat until well combined.
- Sift in all-purpose flour, baking powder, and salt. Beat on the lowest speed until just combined. Don't overmix.
- In a medium bowl, toss blueberries in 1/2 tbsp all-purpose flour. This helps keep them suspended in the batter. Add blueberries into the batter and gently fold them in. Fold just enough to evenly distribute.
- Transfer the batter to the prepared loaf pan. Level the top evenly with the spatula. Tap the mold on the working surface a few times to remove the air bubbles.
- Bake for 45-55 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes. Turn the cake onto a cooling rack and cool completely.
Glaze
- In a bowl, sift in confectioners' sugar. Add lemon juice and stir until combined. If it’s too thick, add extra lemon juice. If it’s too fluid, mix in another spoonful of sugar.
- Pour or spread over the cake set on a rack over a baking tray.
- Allow the glaze to set before serving.
- Cut the pound cake with a serrated knife. Serve.
Notes
If using frozen blueberries, don't thaw them first. This helps prevent the blueberries from becoming mushy, bleeding their juices, and potentially making your pound cake soggy or affecting the color.
Nutrition
Serving: 1loaf | Calories: 2902kcal | Carbohydrates: 386g | Protein: 36g | Fat: 140g | Saturated Fat: 83g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 37g | Trans Fat: 5g | Cholesterol: 821mg | Sodium: 1716mg | Potassium: 581mg | Fiber: 10g | Sugar: 253g | Vitamin A: 4655IU | Vitamin C: 35mg | Calcium: 338mg | Iron: 11mg
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