Lemon Blueberry Pound Cake Recipe

  • Author: T B R I C K
  • Yield: 8 to 10 servings 1x



  • 2 cups + 1 teaspoon all-purpose flour, spooned into measuring cup and leveled-off with a knife
  • 1/4 teaspoon salt
  • 11/4 cups granulated sugar
  • 1/2 cup milk
  • 2 large eggs
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon baking soda
  • 1 tablespoon grated lemon zest, packed (see note)
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup blueberries (if using frozen blueberries, do not defrost)


  • 1/4 teaspoon lemon zest, packed
  • 3/4 cup confectioners’ sugar
  • 11/2 tablespoons fresh lemon juice


  1. Preheat the oven to 350 ° F, then the middle of the oven rack. Sprinkle the 9×5 inch pan with nonstick spray. Cover the bottom of the pan with baking paper and sprinkle the tray again.
  2. In a small bowl, shake milk, lemon zest and lemon juice. Save the recipe and leave it for at least 10 minutes. (It will thicken; it doesn’t matter.)
  3. In a medium bowl, mix two cups of flour, baking soda and salt. In a small bowl, shake the berries with one teaspoon of flour together. Get rid of both of them.
  4. In an electric mixer bowl with paddle attachment (or mixer), beat butter and sugar at medium speed for 2-3 minutes until light and fluffy. Rub the sides of the bowl, then shake one egg at a time, then shake after each addition. Rub the sides of the bowl again. In a low speed mixer, shake one third of the flour mixture and then half the milk mixture. First mix one third of the flour mixture, then shake the remaining milk mixture, then shake the remaining flour mixture, then scrape the bowl as needed. Add flour to the mixture, then fold with a spoon until evenly distributed.
  5. Transfer the mixture to a prepared baking pan and roll it to the surface.
  6. Bake for 50 to 60 minutes until the cake turns golden brown and the lab is clean. Let the cake cool in the pan for about 10 minutes, then open the rack to cool completely.
  7. When the cake gets cold, transfer it to the plate.
  8. Glazing: In a small bowl, mix sugar, lemon sugar and lemon juice. If necessary, you can add more candy or lemon juice to make a thick but potential glassy layer (around the consistency of molasses or honey, it must be thicker than you think). Stick the spoon from the top of the cake to make it drip sideways. Before eating, leave the glaze for 10 to 15 minutes. Cut it into thin slices with a serrated knife. The cake will be placed on the table for up to 3 days; They are stored in airtight containers or wrapped in plastic.
  9. Description that is easily explained: The cake can be frozen (without layers) for up to 3 months. After it has cooled completely, wrap it twice with aluminum foil or plastic wrap, or put it in a heavy-duty freezer bag. Melt on the table all night before eating. (Add glaze after cake melting.)


You’ll want 2 large lemons for the whole recipe. Be certain to zest them earlier than you juice them.

Keywords: Lemon Blueberry Pound Cake Recipe