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    Home Ā» Recipes Ā» Cakes

    The Best Lemon Blueberry Pound Cake Loaf

    Published: Aug 17, 2023 Ā· Modified: Jan 5, 2024 by Katelyn Theofanis Ā· This post may contain affiliate links Ā· This blog generates income via ads Ā· #sponsoredpost Ā· Leave a Comment

    Jump to Recipe Print Recipe

    Make delicious, made-from-scratch blueberry pound cake with lemon glaze using this easy recipe. Tender pound cake is studded with juicy blueberries and fresh lemon flavor. Finish the cake with a lovely tart lemon icing for a tasty treat. Enjoy a slice with a cup of coffee or tea. 

    Slices of lemon glazed blueberry pound cake.

    When you have an abundance of fresh berries, you know it is time to bake. This blueberry pound cake loaf uses a hefty amount of fresh blueberries and lemons for taste. The resulting cake is vibrantly flavored with a moist, tender crumb.

    This classic pound cake loaf starts with flour, butter, sugar, and eggs, like my buttermilk pound cake. Heavy cream adds additional richness while lemon juice flavors and tenderizes the cake. Fresh blueberries burst within the cake as it bakes, creating a tasty allure. The finished cake is moist, tender, and brightly flavored. 

    Homemade blueberry pound cake has moist crumbs, the perfect density, and a delicious flavor with this simple recipe. Sweet lemon icing coats the cake with vibrant, fresh lemon flavor mimicking the famous lemon loaf from Starbucks. And like the lemon loaf, this cake pairs beautifully with coffee or tea.

    I am confident this pound cake recipe will become a staple in your household. If you love this cake, you will also enjoy banana pound cake.

    Jump to:
    • Fresh Blueberry Pound Cake Recipe
    • ​Ingredients
    • Instructions
    • Ingredient Substitutions
    • Suggested Equipment
    • Storage
    • Delicious Cake Recipes
    • Expert Tips
    • Frequently Asked Questions
    • šŸ“– Recipe
    • šŸ’¬ Comments

    Fresh Blueberry Pound Cake Recipe

    This classic pound cake recipe bakes in a loaf pan creating eight to ten servings. This small-batch cake is perfect for sharing or enjoying any day. Like the traditional recipe, this one utilizes a hefty quantity of sugar, butter, flour, and eggs to achieve the ideal dense-pound cake texture. Here is why you will love this buttery cake:

    • Simple Ingredients - This easy cake recipe utilizes pantry and refrigerator staples. Fresh blueberries and lemons are available year-round, making this cake perfect for any day.
    • Fresh Berries - If you are a blueberry lover like me, you buy too many fresh berries at the grocery store or market. This recipe is a great way to use them. Sweet blueberries infuse the cake with fresh fruit taste and color.
    • Fresh Lemon Glaze - Pound cake is subtly sweet, making it the ideal candidate for a sugary glaze. This lemon icing uses lemon juice and fresh lemon zest for a bright citrus flavor accompanying the tart, sweet blueberries. 

    ​Ingredients

    The ingredients you need for this recipe.
    • Cake Flour -  Pound cake is a dense, heavy cake. Cake flour is lighter than all-purpose flour, so it keeps this cake light when combined with richer, heavier ingredients like eggs, butter, and cream.
    • Baking Powder
    • Salt
    • Unsalted Butter (room temperature) - Pound cake needs butter to achieve its dense, melt-in-your-mouth appeal. 
    • Granulated Sugar
    • Lemon Juice - Fresh lemon juice provides flavor and acidity to the cake and glaze. 
    • Lemon Zest (freshly grated)
    • Large Eggs (room temperature) - The classic pound cake has equal parts butter, sugar, eggs, and flour. While for this recipe, that is not entirely true, there are plenty of eggs in the cake batter to create the classic dense, heavy texture and golden color.
    • Heavy Whipping Cream - Heavy cream provides moisture, richness, and flavor.
    • Pure Vanilla Extract
    • Fresh Blueberries - Use fresh or frozen blueberries for the cake batter. If using frozen, do not defrost them but add them to the cake batter still frozen.
    • Powdered Sugar - The base of the lemon glaze comes from powdered sugar. Be sure to sift the sugar before using it to remove any clumps.
    • Milk - Milk combines with lemon juice to create lemon icing.

    See the recipe card for the ingredient quantities.

    Instructions

    STEP 1 (PREPARE) - Preheat the oven to 350 degrees F. Grease and line a 9x5-inch loaf pan with parchment paper. Coat the blueberries in the extra tablespoon of flour in a small bowl.

    The dry ingredients in a bowl with a whisk.
    Combine the dry ingredients.
    A bowl of cake batter with a rubber spatula.
    Make the cake batter.

    STEP 3 (CREAM THE BUTTER) - Cream butter and granulated sugar at high speed using an electric mixer and the paddle attachment until light and fluffy, about 3-5 minutes.

    STEP 4 (WET INGREDIENTS) - Turn the speed to medium and add the vanilla, lemon juice, and lemon zest. Add the eggs, one at a time. Pour in the heavy cream and mix until combined. Note: The batter may appear curdled at this point, but it will come together once the dry ingredients are incorporated.

    A bowl of cake batter with flour-coated blueberries added.
    Fold blueberries into the cake batter.
    Cake batter in a parchment-lined loaf pan.
    Pour the cake batter into the prepared loaf pan.

    STEP 5 (CAKE BATTER) - Add the flour mixture and mix just until incorporated. Fold in the blueberries.

    STEP 6 (BAKE) - Pour the cake batter into the prepared loaf pan and bake for 50-60 minutes, until the top is golden brown and a cake tester inserted into the center of the cake comes out clean. Let the cake cool completely on a wire rack.

    STEP 7 (LEMON GLAZE) - Combine the powdered sugar, lemon zest, lemon juice, and milk until a glaze forms. Drizzle the icing over the cooled cake to coat. Allow the icing to set for 10-15 minutes before serving the cake.

    Ingredient Substitutions

    • Heavy Whipping Cream - Buttermilk, Whole Milk, Sour Cream (full fat)
    • Fresh Lemons - Limes (juice and zest), Oranges (juice and zest)
    • Pure Vanilla Extract - Almond Extract 
    • Blueberries - Blackberries, Raspberries
    • Add-Ins - White Chocolate Chips
    Blueberry pound cake with lemon glaze.

    Suggested Equipment

    • KitchenAid Artisan Series 5-Qt. Stand Mixer
    • OXO Good Grips 11-Inch Balloon Whisk
    • Rubber Spatula
    • Nonstick Baking Bread Loaf Pan, 9.5 x 5-inch
    • Microplane Grater

    Storage

    Store cooled blueberry pound cake in an airtight container or wrapped in plastic wrap at room temperature for up to one week.

    Delicious Cake Recipes

    • Triple Berry Cake with Buttercream Frosting
    • Lemon Curd Cake
    • Pumpkin Crumb Cake
    • Blueberry Crumb CakeĀ 
    • Cinnamon Bundt Cake with Cream Cheese Icing
    A slice of blueberry pound cake with fresh blueberries.

    Expert Tips

    1. Use room-temperature eggs and butter.
    2. Spoon and level the dry ingredients when measuring them to prevent a dry cake.
    3. Coat the blueberries in a tablespoon of flour to keep them from sinking to the bottom of the cake.
    4. Refrain from over-mixing the cake batter once the dry ingredients have been added.
    5. Bake the pound cake in a preheated oven. 
    6. Sift the powdered sugar before making the glaze to prevent sugar clumps in the icing.

    Frequently Asked Questions

    Can I use frozen blueberries to make blueberry pound cake?

    You can use fresh or frozen berries to make pound cake. When using frozen berries in cake, do not defrost them. Add the frozen berries straight to theĀ cake batter. *Baking times may vary when using frozen berries.

    Why should I coat the blueberries in flour?

    Coating the berries in flour absorbs some of the berries' moisture, preventing them from sinking to theĀ bottom of the cake and helping them cling to the wetĀ cake batter.

    Can you freeze a pound cake?

    Transfer cooled cake or cake slices to a freezer-safe bag or wrap them inĀ plastic wrap. Freeze the cake for up to 3 months - thaw the cake completely before eating. For best results, freeze the cake before topping it with the icing and glaze it after it is thawed.

    Why is my pound cake dry?

    Good pound cake is supposed to be heavy and dense, but it should not be dry. It is likely that you over-baked the cake or mismeasured the ingredients.

    If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook. 

    šŸ“– Recipe

    Slices of lemon glazed blueberry pound cake.

    Lemon Blueberry Pound Cake with Lemon Glaze

    Katelyn Theofanis
    Make delicious, made-from-scratch blueberry pound cake withĀ lemon glazeĀ using thisĀ easy recipe. Tender pound cake is studded withĀ juicy blueberriesĀ andĀ fresh lemon flavor. Finish the cake with a lovely tart lemon icing for a tasty treat. Enjoy a slice with a cup of coffee or tea.Ā 
    4.60 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Dessert
    Cuisine American
    Servings 10 slices
    Calories 371 kcal

    Equipment

    • Standing Mixer
    • Rubber Spatula
    • 9-by-5-by-3-inch Loaf Pan

    Ingredients
      

    Lemon Blueberry Pound Cake

    • 2 cups cake flour plus 1 tablespoon for the blueberries
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup unsalted butter softened
    • 1 cup granulated sugar
    • 3 large eggs room temperature
    • 1 teaspoon pure vanilla extract
    • 2 tablespoon fresh lemon juice
    • 1 tablespoon lemon zest
    • ½ cup heavy whipping cream
    • 1¼ cups fresh blueberries

    Lemon Glaze

    • 1 cup powdered sugar
    • 1 teaspoon lemon zest
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon milk or water

    Instructions
     

    • Preheat the oven to 350°F. Grease and line a 9x5-inch loaf panĀ withĀ parchment paper. Coat the blueberries in the extra tablespoon of flour in aĀ small bowlĀ and set it aside.
    • Combine flour,Ā baking powder, and salt in aĀ medium bowl.
    • Cream butterĀ and granulated sugar together atĀ high speedĀ using anĀ electric mixerĀ and theĀ paddle attachmentĀ until light and fluffy, about 3-5 minutes.
    • Turn the speed to medium and add the vanilla,Ā lemon juice, and lemon zest. Add the eggs, one at a time. Pour in the heavy cream and mix until combined.Ā Note: The batter may appear curdled but will come together once theĀ dry ingredientsĀ are incorporated.
    • Add theĀ flour mixtureĀ and mix just until incorporated. Fold in the blueberries.
    • Pour theĀ cake batterĀ into the prepared loaf pan and bake for 50-60 minutes, until the top isĀ golden brownĀ and aĀ cake testerĀ inserted into theĀ center of the cakeĀ comes out clean. Let theĀ cake coolĀ completely on aĀ wire rack.
    • Once the cake is completely cooled, make the icing. Combine the powdered sugar, lemon zest,Ā lemon juice, and milk until a glaze forms. Drizzle the icing over the cooled cake to coat. Allow the icing to set for 10-15 minutes before serving the cake.

    Notes

    • If using frozen berries in cake, do not defrost them. Add the frozen berries straight to the cake batter. *Baking times may vary when using frozen berries.
    • Store cooled blueberry pound cake in an airtight container or wrapped inĀ plastic wrapĀ atĀ room temperatureĀ for up to one week.

    Nutrition

    Calories: 371kcalCarbohydrates: 54gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 94mgSodium: 186mgPotassium: 83mgFiber: 1gSugar: 34gVitamin A: 553IUVitamin C: 5mgCalcium: 51mgIron: 1mg
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!

    Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

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    About Me

    I am the recipe developer, content creator, and photographer behind Sugary Logic. Sugary Logic's recipes are clear, simple, and easy to learn. These are all recipes I enjoy regularly (yes, the sweets too.) I'm so happy you're here, and I hope you enjoy these recipes as much as I do. Read More…

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    Hi, welcome to Sugary Logic! I'm Katelyn. I am an experienced chef and home cook publishing simple and easy recipes here on my food blog, Sugary Logic. Sugary Logic's recipes will save you time and allow you toĀ create fast and easy meals as sophisticated as any restaurant meal.

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