Lemon Blueberry Pound Cake

Get ready for the most refreshing, perfectly balanced pound cake you’ll ever taste! This bright and beautiful dessert combines the zippy tang of fresh lemons with bursts of sweet blueberries in every slice.

What makes this pound cake truly special is its incredibly tender crumb and the way the lemon and blueberry flavors complement each other. The lemon adds a sunny brightness while the blueberries provide pops of sweetness throughout. And that luscious lemon glaze? It’s the perfect finishing touch that takes this cake from delicious to absolutely irresistible.

Ingredients

For the Cake:

• ½ cup milk
• 1 tablespoon grated lemon zest, packed
• 2 tablespoons fresh lemon juice
• 2 cups + 1 teaspoon all-purpose flour
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup blueberries
• 1 stick (½ cup) unsalted butter, softened
• 1¼ cups granulated sugar
• 2 large eggs

For the Glaze:

• ¾ cup confectioners’ sugar
• ¼ teaspoon lemon zest, packed
• 1½ tablespoons fresh lemon juice

Steps

1. Preheat oven to 350°F (175°C). Position rack in middle. Prepare a 9×5-inch metal loaf pan with nonstick spray and parchment paper bottom, then spray again. This double coating ensures easy release.
2. Combine ½ cup milk, lemon zest, and juice in small bowl. Let rest 10 minutes minimum. The mixture will curdle – this creates a buttermilk-like ingredient that makes the cake tender.
3. Whisk 2 cups flour, baking soda, and salt in medium bowl until well combined. In separate bowl, toss blueberries with remaining 1 teaspoon flour to prevent sinking.
4. Using electric mixer with paddle attachment, cream butter and sugar on medium speed for 2-3 minutes until light and fluffy. Look for a pale, airy texture. Scrape bowl.
5. Add eggs one at a time, beating 30-45 seconds after each. Scrape bowl again. The mixture should be smooth and glossy.
6. On low speed, alternate adding flour mixture and milk mixture in this order:
   • 1/3 flour mixture
   • 1/2 milk mixture
   • 1/3 flour mixture
   • Remaining milk mixture
   • Remaining flour mixture
7. Fold in flour-coated blueberries gently with spatula until just combined. Don’t overmix or berries will break.
8. Pour into prepared pan, smoothing top. Bake 50-60 minutes until golden brown and tester comes out clean. Internal temperature should reach 200°F (93°C).
9. Cool in pan 10 minutes exactly. Turn out onto rack to cool completely.
10. For glaze: Mix confectioners’ sugar, zest, and juice until smooth. Consistency should be like honey. Drizzle over cooled cake. Let set 10-15 minutes before slicing.

Smart Swaps

• Replace ½ cup butter with ½ cup applesauce for lower fat version
• Use 1 cup whole wheat pastry flour + 1 cup all-purpose flour for added fiber
• Substitute ¾ cup monk fruit sweetener for sugar in cake (reduces calories by 50%)

Make It Diabetes-Friendly

• Use ¾ cup allulose instead of sugar (reduces carbs by 18g per serving)
• Replace ½ cup regular milk with unsweetened almond milk (saves 6g carbs)
• Reduce blueberries to ⅔ cup and pair with protein to lower glycemic impact

Pro Tips

• Room temperature ingredients are crucial for even mixing
• Don’t overmix after adding flour to keep cake tender
• Test doneness at 45 minutes to prevent overbaking