Blueberry Lemon Pound Cake Recipe
Blueberry lemon pound cake recipe has a tender, moist texture that melts in the mouth. The buttery cake is soft yet dense, holding fresh blueberries that burst with natural sweetness in every bite.Lemon zest and lemon extract add a bright, tangy note that balances the richness of the butter and sugar. A simple lemon glaze drizzled over the top adds a subtle citrus finish that enhances the flavor without being too sweet.
Equipment
- Large mixing bowl
- Electric mixer (or whisk)
- Measuring cups and spoons
- Loaf pan (9×5 inches / 23×13 cm)
- Spatula
- Cooling rack
- Small bowl for glaze
Ingredients
For the Cake:
- 480 g all-purpose flour unbleached
- 600 g granulated sugar
- 6 large eggs
- 300 g fresh blueberries
- 450 g unsalted butter softened
- 240 ml milk room temperature
- 15 g baking powder 1 tablespoon
- 10 ml lemon extract 2 teaspoons
- 1 teaspoon grated lemon zest
For the Glaze:
- 22 ml fresh lemon juice 1½ tablespoons
- 90 g confectioners’ sugar
- ¼ teaspoon packed lemon zest
Instructions
Preheat Oven and Prepare Pan
- Set the oven to 175°C (350°F). Grease a 9×5-inch loaf pan with butter or oil and lightly dust it with flour, or line it with parchment paper for easy removal.
Combine Dry Ingredients
- In a medium bowl, whisk together the flour and baking powder. Set aside.
Cream Butter and Sugar
- In a large bowl, beat the softened butter and sugar together until the mixture is pale and fluffy, about 3–5 minutes. Add the eggs one at a time, beating well after each addition.
Add Flavor and Milk
- Stir in the lemon extract and grated lemon zest. Gradually add the flour mixture, alternating with milk, starting and ending with the flour. Gently fold in the blueberries, being careful not to crush them.
Bake the Cake
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 65–70 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Make Glaze and Serve
- In a small bowl, mix the lemon juice, confectioners’ sugar, and extra lemon zest until smooth. Drizzle over the cooled cake. Slice and enjoy.
Notes
Note: For extra flavor, toss blueberries in a tablespoon of flour before folding them into the batter to prevent them from sinking.
Nutrition Facts Of Blueberry Lemon Pound Cake Recipe
Calories: 420 kcal | Carbohydrates: 55 g | Protein: 5 g | Fat: 20 g | Saturated Fat: 12 g | Fiber: 1 g | Sugar: 35 g