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Blueberry Lemon Pound Cake
5 from 30 votes

Blueberry Lemon Pound Cake

This Blueberry Lemon Pound Cake features a tender crumb infused with lemon zest and juice, complemented by bursts of fresh blueberries coated in flour to prevent sinking. A smooth glaze made from powdered sugar and lemon juice adds a bright finishing touch. The combination creates a moist, flavorful loaf with a balanced citrus sweetness ideal for teatime or dessert.

Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings: 12 slices
Calories: 281 kcal
Course: Dessert, Cake, Bread
Cuisine: American

Ingredients

  • 1 cup granulated sugar white
  • 1 tablespoon lemon 1 medium size lemon, zest
  • 1 and 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup Greek yogurt vanilla flavor
  • 1/2 teaspoon vanilla extract
  • 3 large egg
  • 1 tablespoon lemon juice
  • 1/2 cup vegetable oil
  • 1 cup blueberries cleaned and dried
  • 1/2 tablespoon all-purpose flour
Glaze
  • lemon zest of 1
  • 1 cup powdered sugar
  • 1 and 1/2 tablespoons lemon juice can sub with some half and half or heavy cream

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees Spray loaf pan (mine is 9x5) with baking spray and set aside.
  2. In small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated with sugar and mixture is fragrant (will smell like lemon!)
  3. In large bowl mix together the flour, salt, baking powder, and sugar zest mixture. Whisk together to combine.
  4. In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.
  5. Pour the wet ingredients into the dry and stir gently to mix.
  6. Toss the blueberries with the 1/2 tablespoon of flour. Once batter is mostly mixed, gently fold in the blueberries.
  7. Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter.
  8. Bake for approximately 50 minutes. Top will be browned and a toothpick inserted into the middle will come out clean once done. Allow to cool in pan for about 10 minutes then turn the pan upside down to remove the bread from the pan. Move loaf to wire rack to continue cooling.
  9. While bread is cooling you can prepare the glaze. In small bowl add the powdered sugar, then the lemon zest. Pour in the lemon juice and stir. Start with 1 tablespoon and if the glaze is tasting tart enough (depends on the lemon used!) then use half and half or heavy cream to get the correct consistency. The glaze will be smooth. Stir until there are no clumps of sugar remaining. Add more sugar or more juice to obtain desired consistency.
  10. Pour the glaze over the cooled bread.
  11. Serve immediately or store bread in sealed container. I wrap mine in foil. Store at room temperature for 3-4 days.

Notes

  • Mix lemon zest into sugar prior to combining with other ingredients to enhance the lemon aroma.
  • Coating blueberries with flour helps prevent them from sinking in the batter during baking.
  • Check doneness with a toothpick; the cake is ready when it comes out clean from the center.
  • Allow the cake to cool in the pan briefly before removing to maintain its shape.

Nutrition Information

Calories 281kcal (14%) Carbohydrates 43g (14%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 47mg (16%) Sodium 73mg (3%) Potassium 133mg (3%) Fiber 1g (4%) Sugar 30g (60%) Vitamin A 75IU (2%) Vitamin C 3mg (3%) Calcium 40mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 281

% Daily Value*

Calories 281kcal 14%
Carbohydrates 43g 14%
Protein 5g 10%
Fat 10g 15%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 47mg 16%
Sodium 73mg 3%
Potassium 133mg 3%
Fiber 1g 4%
Sugar 30g 60%
Vitamin A 75IU 2%
Vitamin C 3mg 3%
Calcium 40mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.