Lemon-Blueberry Pound Cake: A Springtime Delight Awaits

This Lemon-Blueberry Pound Cake is a delightful dessert perfect for any spring gathering, combining the freshness of lemons and blueberries.

Prep Time 20

Cook Time 1

Cooling Time 10

Total Time 1 30

Course Dessert

Cuisine American

Servings 10 slices

Calories 350 kcal

1 can Cooking spray Prevents sticking; use parchment paper for easier removal.
1 cup Butter, softened Adds moisture and richness; ensure it’s at room temperature.
1 cup Granulated sugar Provides sweetness and structure; can substitute with brown sugar.
4 large Eggs Use room temperature eggs for better emulsification.
1 tsp Pure vanilla extract Enhances flavor; can substitute with almond extract.
Zest of 1 Lemon Brightens flavor; replace with lime zest for a tropical twist.
2 cups All-purpose flour Provides structure; use gluten-free flour for a gluten-free version.
2 tbsp All-purpose flour Divided measurement for preparation.
1.5 tsp Baking powder Leavening agent for rise.
1 tsp Kosher salt Balances sweetness.
1 pt Fresh blueberries Adds freshness; can use frozen blueberries without thawing.

1 cup Powdered sugar For glaze sweetness; use sugar alternative for lower sweetness.
2 tbsp Lemon juice Helps make the glaze tart; can substitute with lime juice.

Prepare the Pan: Lightly spray a loaf pan with cooking spray, then line with parchment paper for easy removal.
Cream Butter and Sugar: Beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Incorporate Eggs and Flavoring: Add the eggs one at a time, mixing well after each. Stir in the vanilla extract and lemon zest.
Combine Dry Ingredients: Whisk together the flour, baking powder, and salt until well mixed.
Mix Wet and Dry Ingredients: Gradually add the dry mixture into the wet ingredients, stirring until just combined, then fold in the fresh blueberries.
Bake: Pour the batter into the prepared loaf pan and bake in a preheated oven at 350°F for about 60 minutes, until a toothpick comes out clean.
Prepare the Glaze: Mix the powdered sugar with lemon juice in a small bowl until smooth and glossy.
Cool and Glaze: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Drizzle glaze over the top.

Serve with whipped cream if desired. Ensure all ingredients are at room temperature for best results.

Keyword baking, blueberry dessert, Cake Recipe, easy cake, Lemon-Blueberry Pound Cake, spring dessert