A slice of pound cake is so delicious on its own, but it’s even tastier with blueberries and lemon flavor added! Lemon and blueberries are such a great flavor combination, and one that I especially crave in the spring and summer months.
This buttery lemon blueberry pound cake recipe is so fruity and flavorful that you won’t be able to stop eating during this quarantine or for any occasion :).
I love simple recipes with big flavor and this recipe is luckily super easy (even though I managed to break a glass measuring cup during the process and had to start over – oops :D), making it the perfect choice even if you are new to baking.
As a high school senior in the class of 2020, I could use a little cheering up over our shortened school year and nothing makes me happier than baking, spending time with my family and eating goooood food! SO this is a sharable, yummy recipe I definitely recommend, and I hope it brings a little happiness to your house too.
How to Make Lemon Blueberry Pound Cake
In a separate bowl whisk together the flour and baking powder to combine, set aside for later.
Next, cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy.
Add the eggs one at a time blending after each to incorporate.
Add the vanilla and lemon extract to the l cup of milk.
Next, add the flour mixture alternately with the cup of milk to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the dry 3 times and milk twice.) That’s it! Now it’s just a matter of waiting patiently for the hour and 10 minutes of baking time :0)
The glaze is optional but I think it’s pretty and it adds an extra boost of lemon flavor! Just mix up the ingredients and drizzle over the cooled cake.
Can you Freeze Pound Cake?
Yes you can! After baking and cooling for about 5-10 minutes, wrap up the warm cake in plastic wrap and then foil. It will taste just as fresh as the day it was baked for up to three months.
Don’t Miss these Other Quick and Easy Desserts:
Don’t miss my favorite dessert recipes in our Recipes section, including these popular options below!
Easy No-Bake Peanut Butter Pie
Thanks so much for stopping by, if you try the recipe, share a picture or comment below!
Lemon Blueberry Pound Cake
This moist and buttery Lemon Blueberry Pound Cake is easy to make and has so much flavor!
For the Cake:
- 3 sticks (339 g) unsalted butter, softened
- 3 cups (600 g) sugar
- 5 large eggs
- 3 cups (375 g) all purpose flour, (not self-rising)
- 1/2 teaspoon (2 g) baking powder
- 1 cup (235 g) whole milk
- 1 teaspoon (4 g) vanilla
- 2 1/2 teaspoons lemon extract
- 2 cups blueberries (adjust amount to your liking- frozen blueberries are fine)
- Zest of one lemon (optional)
- 1 cup powdered sugar (sifted)
- 2 Tablespoons fresh lemon juice
- Zest of one lemon (optional)
For the Cake:
- Grease and flour a tube pan.
- Lower the oven rack to the next to lowest position. Preheat oven to 350 degrees or if using a dark pan, 325 degrees.
- In a separate bowl whisk the flour and baking powder to combine, set aside for later.
- Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat on medium speed until light and fluffy 3 to 5 minutes.
- Add the eggs one at a time blending after each to incorporate.
- Add the vanilla and lemon extract to the l cup of milk. Add the flour mixture alternately with the milk to the butter, sugar, egg mixture. Begin and end with the dry ingredients. (I add the dry 3 times and milk twice). Mix until combined. This recipe makes about 8 cups of batter.
- Gently fold blueberries and lemon zest (optional) into batter.
- Scoop batter into a greased/floured tube pan and bake at 350 degrees for 1 hour and 10 minutes or until a toothpick comes out clean.***As I mentioned above, if your pan is dark, you can reduce the temperature to 325 degrees instead.
- Cool cake in the pan for about 10 minutes before flipping out.
For the Glaze
Combine the ingredients, adjusting the sugar amount to desired consistency. Drizzle over cake. (If you have a disposable piping bag or ziplock bag, you can snip the tip away (or corner of the ziplock away) and pipe on the drizzle for more control.
*Note, this glaze is too sweet to enjoy on it's own, but when drizzled over the cake, it adds great lemon flavor (and it looks pretty too).
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