Moist Blueberry Lemon Pound Cake is bursting with fresh fruity flavor and topped with a sweet lemon glaze. Who doesn’t like cake for breakfast? Just perfect for slicing up and serving for brunch, snacks and dessert.
This is a great pound cake to make during blueberry season but a ray of sunshine throughout the year. Filled with blueberries that will not sink to the bottom and fresh lemon flavor that won’t disappoint. Blueberries, lemon zest, freshly squeezed lemon juice with a touch of vanilla are a winning combo!
CAN THIS RECIPE BE MADE VEGAN OR GLUTEN FREE?
To make Vegan Blueberry Lemon Pound Cake, substitute the eggs for an egg replacement or make your own flax seed eggs. A flax seed egg is made with 1 tablespoon of ground flaxseeds and 2 tablespoons of water.
Use vegan butter such as Earth Balance.
Use almond or soy milk to replace the dairy milk.
To make Gluten Free Blueberry Lemon Pound Cake substitute with gluten free flour such as from Bob’s Red Mill (www.bobsredmill.com).
CAN YOU SUBSTITUTE FROZEN FOR FRESH BLUEBERRIES?
Absolutely yes!
Berries have long been considered super foods because they are packed with essential vitamins, minerals, and powerful antioxidants. Berries are often available both frozen and fresh.
Although we often prefer fresh seasonal foods and feel “fresh is best”, frozen berries are also a healthy and tasty choice. In fact frozen berries are often spared the large amounts of pesticides that are used on fresh berries if you are not buying organic.
When adding frozen berries, do not defrost them prior to mixing into the pound cake batter.
Directions to Make Blueberry Lemon Pound Cake
Preheat oven to 350 degrees.
Butter/spray and flour a 5″ x 9″ loaf pan.
In a medium bowl combine flour, baking powder and salt. Set aside.
In a large bowl cream the butter and sugar with mixer until light and fluffy. Approximately 3 minutes. Add lemon zest and mix 10 more seconds.
Add eggs, one at a time until combined. Mix in milk and vanilla extract.
Add flour mixture gradually until well incorporated.
In a small bowl, mix 1 tablespoon of flour with the blueberries. Gently fold the blueberries into the batter.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes. Pound cake is done when toothpick inserted into center comes out clean.
Put pan on cooling rack for 5 minutes. Then remove loaf from pan and let sit on rack for 2-3 hours to cool completely.
To Make Glaze
In a small bowl, use whisk to mix confectioner’s sugar and lemon juice. Consistency should be smooth and not too runny. Adjust sugar or juice if necessary.
Pour glaze over cake with spoon and let cool.
Tips/Recipe Notes
Toss blueberries with flour to prevent the berries from sinking when you add them into the batter.
Do not over mix the batter because too much gluten will develop and your cake will be rubbery and tough.
Make sure the cake is completely cooled before adding glaze. If you add the glaze when the bread is warm, it will become runny and drip off your pound cake.
You can store the pound cake covered on your counter but it keeps best in the refrigerator.
The pound cake can be frozen but I choose to add the glaze after defrosting for a better aesthetic appeal (the glaze can crack when frozen).
More Pound Cakes and Quick Breads Like This
Rum Raisin Zucchini Quick Bread
Recipe shared at Weekend Potluck
Shared at Weekend Potluck
Blueberry Lemon Pound Cake
Ingredients
- 1 1/2 cups unbleached all purpose flour or pastry flour
- 1 tablespoon unbleached all purpose flour to mix with blueberries
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter 1 stick, room temperature
- 3/4 cup sugar
- 1 1/2 tablespoons lemon zest squeeze lemon and save juice
- 3 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen
Glaze
- 1/2 cup confectioner's sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350 degrees.
- Butter/spray and flour a 5" x 9" loaf pan.
- In a medium bowl combine flour, baking powder and salt. Set aside.
- In a large bowl cream the butter and sugar with mixer until light and fluffy. Approximately 3 minutes. Add lemon zest and mix 10 more seconds.
- Add eggs, one at a time until combined. Mix in milk and vanilla extract.
- Add flour mixture gradually until well incorporated.
- In a small bowl, mix 1 tablespoon of flour with the blueberries. Gently fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes. Pound cake is done when toothpick inserted into center comes out clean.
- Put pan on cooling rack for 5 minutes. Then remove loaf from pan and let sit on rack for 2-3 hours to cool completely.
To Make Glaze
- In a small bowl, use whisk to mix confectioner's sugar and lemon juice. Consistency should be smooth and not too runny. Adjust sugar or juice if necessary.
- Pour glaze over cake with spoon and let cool.