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Lemon Blueberry Pound Cake

This pound cake combines dense, buttery crumb with bursts of tart blueberries and bright lemon juice. The ingredients are mixed into a rich batter, then baked until golden and moist, resulting in a tender cake with a slightly dense texture and a glossy top dotted with fruit. It showcases a balance of sweet, tart, and buttery flavors with an inviting appearance.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 4 large eggs
  • 1/4 cup fresh lemon juice about 1-2 lemons
  • 2 cups all-purpose flour sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup wild blueberries fresh or frozen, do not thaw if frozen

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Loaf pan
  • Parchment paper

Method
 

  1. Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper for easy removal and set aside.
  2. In a large mixing bowl, beat the softened butter and sugar together with a whisk until the mixture is light, fluffy, and pale in color, about 3-4 minutes. You'll notice it becomes airy and increases in volume.
  3. Add eggs one at a time, beating well after each addition. The mixture should become smooth and slightly thickened, with a gentle sheen.
  4. Mix in the lemon juice, scraping down the sides of the bowl to ensure everything is evenly combined. The batter will look slightly curdled but will come together after adding the dry ingredients.
  5. Sift the flour, baking powder, and salt into the bowl with the wet ingredients. Fold gently with a rubber spatula just until the dry ingredients disappear; avoid overmixing to keep the cake tender.
  6. Gently fold in the blueberries, trying not to crush them so they keep their shape and vibrant color in the batter.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula to make it level. Place it in the oven, and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
  8. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack and allow it to cool completely before slicing, revealing a moist crumb dotted with blueberries.
  9. Slice the cake and serve, enjoying the dense crumb with bursts of blueberry and a hint of lemon in every bite.

Notes

For extra flavor, sprinkle a little powdered sugar on top before serving. You can also add a handful more blueberries for an extra fruity touch.