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A close-up shot of a thick slice of moist lemon pound cake with blueberries, showing the perfect crumb and texture.
FL Recipes

The Ultimate Lemon Blueberry Pound Cake Recipe

The last Lemon Blueberry Pound Cake recipe you'll ever need! This guide delivers a perfectly moist, buttery crumb bursting with jammy blueberries and bright, zesty lemon flavor, all topped with a simple two-ingredient glaze.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups all-purpose flour plus 1 tablespoon for coating blueberries
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 0.5 cup buttermilk room temperature
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1.5 cups fresh blueberries
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice

Equipment

  • 1 9x5 inch Loaf Pan
  • 1 Electric Mixer
  • 3 Mixing Bowls

Method
 

For the Pound Cake
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. In a medium bowl, whisk together 1.5 cups of flour, baking powder, and salt.
  2. In a separate small bowl, toss the fresh blueberries with 1 tablespoon of flour until lightly coated. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the lemon zest and 2 tbsp lemon juice.
  5. Alternate adding the dry mixture and the buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
  6. Gently fold the flour-coated blueberries into the batter using a spatula.
  7. Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a skewer inserted into the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
For the Lemon Glaze
  1. Once the cake is completely cool, whisk the powdered sugar and 2 tbsp fresh lemon juice in a small bowl until smooth.
  2. Drizzle the glaze over the cake and let it set for about 20 minutes before slicing.

Nutrition

Calories: 380kcalProtein: 4gFat: 15gFiber: 2g

Notes

Pro Tip: Using room temperature ingredients is crucial for a smooth batter and a tender crumb.
Storage: Store in an airtight container at room temperature for up to 4 days.
Keyword blueberry cake,lemon blueberry pound cake,moist pound cake

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