4.7 from 74 votes
Blueberry Lemon Pound Cake Recipe
Blueberry Lemon Pound Cake is a rich, buttery loaf cake studded with fresh or frozen blueberries and brightened with lemon zest. The cake is creamed with butter and sugar before adding eggs, vanilla, and flour, then gently folding in the fruit and zest. The top is sprinkled with sugar before baking to create a slightly crisp crust that contrasts the moist interior.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
10
people
Calories:
375 kcal
Course:
Dessert, Breakfast, Cake
Cuisine:
American
Ingredients
- 1 cup butter room temperature (2 sticks, unsalted
- 1⅛ cups granulated sugar divided
- 4 egg room temperature, large
- 1 teaspoon vanilla extract pure
- 2 cups all-purpose flour
- 1 cup blueberries fresh or frozen
- 2 teaspoons lemon zest
Instructions
- Preheat oven to 350°F. Lightly grease a 9x5-inch loaf pan. I like to use parchment paper as well to make the cake easier to remove.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar together on medium-high speed (Kitchenaid #6-8) until they are smooth and fluffy, about 2 minutes.
- Add the eggs, one at a time, allowing them to fully incorporate before adding the next one. The mixture may look curdled at this point-- just continue mixing.
- Add the vanilla extract and mix to combine.
- With the mixer on low, gradually add in the flour. Once you’ve added all the flour, stop mixing-- you don’t want to overmix!
- Gently fold the blueberries and lemon zest into the batter. Continue folding until no large lumps of flour remain.
- Transfer the batter to the greased loaf pan and top it with the remaining 2 tablespoons of sugar.
- Bake the pound cake on the middle rack for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 5 minutes. Then, run a knife around the edge and turn it out onto a wire rack to cool completely.
Cup of Yum
Notes
- Cream butter and sugar until smooth and fluffy to ensure tender crumb.
- Fold in blueberries and lemon zest gently to avoid overmixing the batter.
- Grease loaf pan well and use parchment paper for easy release.
- Store cake in airtight container at room temperature for 2 days, refrigerate up to 5 days, or freeze for 3 months.
- Bake until a toothpick inserted comes out clean for best doneness.
Nutrition Information
Serving
1slice
Calories
375kcal
(19%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
114mg
(38%)
Sodium
28mg
(1%)
Potassium
70mg
(1%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
671IU
(13%)
Vitamin C
2mg
(2%)
Calcium
21mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 people
Amount Per Serving
Calories 375
% Daily Value*
| Serving | 1slice | |
| Calories | 375kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 28mg | 1% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 671IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.