Lemon Blueberry Pound Cake Loaf

Sliced Lemon Blueberry Pound Cake on a lemon napkin.

5 from 7 votes

A vibrant pound cake loaf with a crisp outer and flavorful, lemony, moist inner with fresh, sweet, blueberries. This is an absolutely delicious, award-winning pound cake that pairs perfectly with tea or hot coffee.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: blueberries, lemon

Servings: slices

Calories: 215cal

Author: Amy Desrosiers

Cost: $4

Equipment

Measuring cups & spoons
Lemon Zester
Stand Mixer fitted with paddle attachment
Rubber Spatula
parchment paper
8 x 5 Loaf pan
Oven adjusted to the center rack position
Wire rack to cool the cake

Ingredients

1 cup granulated sugar
½ cup butter unsalted
2 large eggs
1 tablespoon lemon zest
2 tablespoons lemon juice
⅛ teaspoon salt
1½ cups all-purpose flour
1 teaspoon baking powder
½ cup whole milk
1 cup whole fresh blueberries

Instructions

Preheat your oven to 350°F and gather your ingredients and supplies. I line my loaf pan with parchment paper to make it cleaner, and easier to remove. You can also grease the loaf pan with nonstick spray or shortening.
Add the paddle attachment to the stand mixer. Pour the sugar into the mixer bowl and add the stick of butter. Blend until fluffy; about 4 minutes on medium speed.
Beat in the eggs, lemon juice & zest (loaf portions). Whisk the flour, salt, and baking powder, and gradually add that in. Slowly add in the milk and once the batter comes together, scrape the sides of the bowl. Fold in the fresh blueberries.
Pour the batter into the parchment-lined loaf cake and bake for 55-65 minutes. The top of the loaf will be cracked, raised, golden brown in color, and firm to the touch. A toothpick inserted into the center of the loaf should come out clean once ready.
Once done, allow the loaf to cool on a wire rack for one hour before slicing it. To remove, simply grab each side of the parchment paper, and transfer to a serving tray.

Notes

Storing

Once 100% cooled, this can be stored for up to 4 days at room temperature when wrapped tightly.

Lemon pound cake can be stored in the freezer for up to 3 months. If you want to freeze your loaf, allow it to cool for at least 90 minutes. Then, wrap it tightly in plastic wrap, use a food storage system, freezer-safe container, or zippered bag to prevent freezer burn. Next, store the entire loaf or slices inside the freezer where they won’t be crushed by other heavy foods.

Nutrition