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This blueberry lemon pound cake is perfect for tea time! Flavorful and moist, it’s packed full of sweet and tangy blueberries, and fresh, bright lemon.
Need a delicious cake to serve up for brunch, or tea time?
This blueberry lemon pound cake has a buttery, delightfully delicate crumb, sweet and tart blueberries, and a fresh burst of sunny lemon zest.
Blueberries are my favorite berry because they’re so versatile and perfect any time of day, especially for breakfast, like in my baked blueberry oatmeal.
It’s super easy to whip up and comes out absolutely perfect every time.
Trust me, you’ll love serving up slices of this blueberry lemon pound cake!
Ingredients for blueberry lemon pound cake
- Sugar – This gives our cake its sweetness. I use white sugar here, but feel free to use light brown sugar.
- Lemons – The burst of citrus is the perfect freshness in this cake.
- All-purpose flour – This is a simple essential baking ingredient that helps hold the cake together.
- Baking powder and baking soda – These help the cake stay fluffy and light.
- Eggs – These will help the ingredients emulsify.
- Milk – Milk brings moisture to the cake.
- Blueberries – A burst of sweetness that permeates the cake.
- Butter – This is the fat of choice for this cake that will give us that moist crumb.
- Vanilla extract – Vanilla extract helps bring all of the flavors together and adds sweetness.
- Cornstarch – This further helps the cake develop a delicate texture.
Fresh or frozen?
I’ve used fresh blueberries here because they’re in season, but frozen blueberries are a great option as well!
You can usually find frozen blueberries in two varieties: regular or wild.
Wild blueberries are very tiny, super sweet, and have an intense blueberry flavor.
Feel free to use your favorite variety!
Frozen berries are packed at the peak of ripeness, so they’re an excellent substitute if the fresh berries aren’t looking great that day in the produce aisle.
If you use frozen blueberries in this blueberry lemon pound cake, you want to make sure that the blueberries are defrosted first.
Serving suggestions
I like to serve up slices of this blueberry lemon pound cake as is, but that doesn’t mean that’s the only way!
A drizzle of a simple vanilla glaze, a sweet berry compote, or a dollop of whipped cream would be the perfect pair to this blueberry lemon pound cake!
Storage and leftovers
Leftovers can be stored at room temperature covered with a tea towel or plastic wrap, for up to 2 days.
More cake recipes
- Craving more pound cake? Try my Strawberry Rhubarb Pound Cake.
- Love warm spices? Try my Carrot Cake Loaf Cake.
- Looking for something with layers? Try my Strawberry Coconut Layer Cake.
- Want something in a bundt? Try my Peach Bundt Cake.
Blueberry Lemon Pound Cake
Ingredients
For poundcake:
- 2 eggs, room temperature
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 cups blueberries, frozen or fresh
- 2 tablespoon cornstarch
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons lemon zest
For glaze:
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
Instructions
For poundcake:
- Preheat the oven to 350 degrees F and spray a 9×5 loaf pan with non-stick spray.
- In a large bowl, beat eggs on low with an electric mixer.
- Add sugar, and butter and beat until smooth.
- Pour in milk and vanilla extract and mix just until combined.
- In a medium bowl toss blueberries with cornstarch. They should all be covered well, and set aside.
- In a separate mixing bowl combine flour, baking powder, baking soda, and kosher salt.
- Slowly incorporate the flour mixture into the egg-sugar mixture with the mixer on low just until combined.
- Gently fold in blueberries and lemon zest.
- Pour the batter into the prepared pan. The batter will be sticky!
- Make a small cut lengthwise about 1/2 inch deep in the center of the bread.
- Bake for 1 hour and 15 minutes (it may take you slightly more, depending on the oven) or until the toothpick inserted into the center comes out clean or with a few breadcrumbs.
- Let the bread cool in the tin for 10 minutes, and transfer to a wire rack to cool completely.
- Drizzle the cooled bread with glaze.
- Cut into 10-12 thick pieces and enjoy.
For glaze:
- In a small bowl add all ingredients and whisk to combine.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
