Blueberry Lemon Pound Cake Recipe
Prep Time:
15 minutes
Cook Time:
50 minutes
Servings:
8 Servings
Ingredients
  • 1 cup unsalted butter, softened to room temperature
  • 1 ⅓ cup all-purpose flour, plus more for dusting
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 1 cup fresh blueberries
  • 1 teaspoon vanilla, divided
  • 1 teaspoon lemon zest
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 pinch salt
Directions
  1. Preheat the oven to 350 F.
  2. Prepare a loaf pan by coating completely with butter or baking spray, then dusting generously with flour. Shake out excess flour.
  3. Using an electric hand mixer, beat the butter until fluffy, about 1 minute.
  4. Add the sugar and cream the butter and sugar together until fluffy, smooth, and very pale yellow, about 4 minutes.
  5. Add the eggs into the butter mixture one at a time, beating and scraping the sides between additions.
  6. Once the eggs are incorporated, add the flour ⅓ cup at a time.
  7. Gently stir the blueberries, ½ teaspoon vanilla, and lemon zest into the batter.
  8. Transfer the batter to the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove the cake from the oven and let sit in the loaf pan until cool to touch. Then, flip and remove to cool the loaf completely on a wire rack.
  10. Make the glaze once the pound cake has cooled. In a bowl, whisk together the powdered sugar, ½ teaspoon vanilla, salt, and lemon juice until combined into a glaze.
  11. Pour the glaze over the pound cake, let harden, then slice and serve.