This moist and delicious Lemon Blueberry Poundcake is the perfect mid-afternoon snack! Moist Lemon poundcake with bright flavor from the blueberries covered in a delicious lemon glaze.
Spring is one of my favorite times of the year. I love the change from the stillness of winter to the bursting with life that springtime brings. Spring baking is fun because it is a time that you bring the brightness of the changing weather inside. The freshness that lemons and blueberries have is a perfect way to do this!
Key Ingredients in Lemon Blueberry Poundcake
One of the reasons I love this recipe so much is that you only need a few ingredients. The batter is easy to whip up, then it’s off to the oven!
Softened butter
Softened butter is the key to any great pound cake recipe. I usually let mine set out on the counter 30 minutes – 1 hour before I am ready to start baking.
I use unsalted butter for all of my baking because that way I can control how much salt I’m putting in my baked goods.
Lemon
I love lemon desserts and they are the star of this pound cake. When I first made this recipe a few years ago, my older sister was a little skeptical that it would be good because she’s not a fan of lemon desserts. However, she has been the biggest fan in my family of this poundcake since trying it!
This recipe calls for the zest of a whole lemon. I love to use a Microplane for this because it grates the zest very small so that you are not biting into large chunks of lemon zest.
Buttermilk
Buttermilk makes this pound cake very moist. I don’t buy buttermilk at the store, so I usually add a few tablespoons of lemon juice to whatever amount of the buttermilk the recipe calls for. In this recipe, I used ½ cup of whole milk and the juice of half a lemon or 2 tablespoons of lemon juice.
Blueberries
Blueberries are one of my favorite fruits and they pair so well with lemon! I almost always use frozen blueberries. They are convenient and I love the color they give the finished pound cake.
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Tools you may need:
Microplane, to grate the lemon zest.
Loaf pan, mine is 9.5 x 5 inches.
Parchment paper, for easy cleanup.
Whisk or sift, to remove lumps in the powdered sugar.
How to Make Lemon Blueberry Poundcake
Preheat the oven to 350 degrees. Line a loaf pan with parchment paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy, 2 – 3 minutes.
Add in the zest of a whole lemon, vanilla extract, and eggs. Stir until well incorporated.
Next, add the juice of half a lemon to the whole milk, then set aside.
In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt.
Fold in half of the flour mixture into the butter/ sugar/ egg mixture. Fold until the flour is almost gone, then add in half of the buttermilk. Repeat with remaining flour and buttermilk. Don’t overmix!
Next, fold in the frozen blueberries, the batter will be stiff, that’s ok!
Spoon the batter into a parchment paper-lined loaf pan. Spread the batter evenly, and bake for 50 – 60 minutes, or until the top of the poundcake is golden brown and a toothpick when inserted in the middle comes out clean. Allow it to cool for 1 hour.
How to Make the Lemon Glaze:
In a medium-sized mixing bowl, sift or whisk the powdered sugar to remove any lumps. Next add the vanilla extract, lemon juice, and a pinch of salt. Slowly add in the milk until the glaze has reached your desired consistency.
Once the pound cake is cooled, drizzle the glaze over top. Allow it to harden. Enjoy a slice of the Lemon Blueberry poundcake with your favorite hot drink!
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Lemon Blueberry Poundcake
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 7
- Category: dessert
- Method: Bake
- Cuisine: American
Description
This moist and delicious Lemon Blueberry Poundcake is the perfect mid-afternoon snack! Moist Lemon poundcake with bright flavor from the blueberries covered in a delicious lemon glaze.
Ingredients
Poundcake
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½ cup of unsalted butter, one stick
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¾ cup of sugar
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Zest of a lemon, 1 teaspoon
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1 teaspoon vanilla extract
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2 large eggs
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½ cup + 2 tablespoons buttermilk, or ½ cup milk + juice of half a lemon, 2 tablespoons
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1 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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1 ½ cups of frozen blueberries
Lemon glaze
- 1 cup powdered sugar
- ¼ tsp vanilla extract
- 1 teaspoon lemon juice
- 1 pinch of salt
- 1 – 2 tablespoons milk
Instructions
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Preheat oven to 350F, and line a 9.5 x 5-inch loaf pan with parchment paper, set aside.
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In a large mixing bowl, cream together softened butter and sugar.
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Stir in the lemon zest and vanilla extract. Then whisk in the eggs.
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Combine the milk and the lemon juice together, set aside.
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In a separate bowl, combine the all-purpose flour, baking powder, and salt.
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Fold in half of the flour mixture into the butter/ sugar/ egg mixture. Fold until the flour disappears.
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Next fold in half of the buttermilk, until incorporated. Repeat with remaining flour and buttermilk. Don’t over mix.
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Fold the frozen blueberries into the batter. The batter will be stiff.
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Spoon the batter into the parchment paper-lined loaf pan and bake for 50 – 60 minutes or until golden brown on the top and when a toothpick inserted in the middle of the pound cake comes out clean.
Once done, allow the pound cake to cool for at least 1 hour.
How to Make the Lemon Glaze
- In a medium-sized mixing bowl, sift the powdered sugar to remove any lumps. Then add the vanilla extract, lemon juice, and a pinch of salt.
- Slowly add the milk until your desired consistency is reached.
- Drizzle the lemon glaze over the top of your pound cake. Enjoy!
Notes
Lasts for several days in the refrigerator in an air-tight plastic bag, or 1 – 2 weeks wrapped in the freezer.
Keywords: lemon blueberry pound cake, pound cake, lemon, blueberry, dessert, spring, spring desserts, snack
Girl this looks so amazing!!! I will definitely pin this!!
★★★★★
Thank you, Rose!
Wow!! That looks delicious and I might have to break my diet to try this! Eek!
Ooooh! I agree!
This recipe looks delicious! Cannot wait to try it!
Thank you, Kayly!
Looks absolutely delicious! And simple:) I love the look of your site, too!:)
Thank you so much, Sierra!
This looks like the most delicious treat ever! Perfect for summer. There’s really nothing better than lemon and blueberry!! Thank you for sharing this great recipe!
★★★★★
I know right? So delicious! Thank you, Michelle!