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!
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
Preheat your oven to 175°C (350°F) and grease and flour a 9x5-inch loaf pan or line it with parchment paper.
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.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract, lemon zest, and lemon juice.
In a separate bowl, whisk together the flour, baking powder, and salt.
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.
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.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
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.
Once baked, let the pound cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle over the cooled pound cake.
Let the glaze set for a few minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.4 g | 284% | |
| Saturated Fat | 121.9 g | 610% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1259 mg | 420% | |
| Sodium | 1998 mg | 87% | |
| Total Carbohydrate | 688.8 g | 250% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 440.1 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 382 mg | 29% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1025 mg | 22% | |
*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.
