Lemon Blueberry Pound Cake Recipe

Course: Breakfast, Cake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: people

Calories: 375kcal

Author: Becky Hardin

Forget airy grocery store cakes; this lemon blueberry pound cake is a true vintage recipe that relies on mechanical leavening for a dense, melt-in-your-mouth texture. Featuring a buttery crumb and a crackly sugar top, it’s the ultimate brunch showstopper.

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US Customary - Metric

Equipment

Kitchen Scale (optional)
9x5-inch Loaf Pan
Hand Mixer or Stand Mixer

Ingredients

1 cup unsalted butter room temperature (2 sticks)
1⅛ cups granulated sugar divided
4 large eggs room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 cup blueberries *
2 teaspoons lemon zest

Instructions

Preheat oven to 350°F. Lightly grease a 9x5-inch loaf pan.
Using a hand or stand mixer, beat the butter and 1 cup of the sugar together on medium-high speed until smooth and fluffy, about 2 minutes.
1 cup unsalted butter, 1 cups granulated sugar
Add the eggs, one at a time, allowing them to fully incorporate before adding the next one. Then, add the vanilla extract and mix to combine.
4 large eggs, 1 teaspoon pure vanilla extract
With the mixer on low, gradually add in the flour--don't overmix!
2 cups all-purpose flour
Gently fold the blueberries and lemon zest into the batter.
1 cup blueberries, 2 teaspoons lemon zest
Transfer the batter to the greased loaf pan and top it with the remaining 2 tablespoons (0.12 cups) of sugar.
0.12 cups granulated sugar
Bake on the middle rack for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 5 minutes. Then, run a knife around the edge and turn it out onto a wire rack to cool completely.

Video

Notes

*You can use fresh or frozen blueberries in this recipe. If using frozen, add them straight into the batter and bake quickly. If they start to thaw, the color from them can leak into the batter, and you will have a muddy purple-colored cake!

Tips:

Grease your tin well so that the cake is easier to remove. I also like to add parchment.
For a stronger lemon flavor, rub the lemon zest into the granulated sugar with your fingertips before creaming with the butter.
Make sure you cream the butter and sugar together until smooth and fluffy. This will ensure an even texture throughout.
When you add the eggs, the batter may start to look curdled; that's ok, just keep mixing!
Don't over-mix the batter when you add the flour, or it can become too dense.
You can add 1 tsp of baking powder if desired for a lighter cake.
Optionally toss the blueberries in a bit of flour to prevent them from sinking in the batter.

Storage: Store pound cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition