Blueberry Lemon Pound Cake
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.
Servings: 10 slices
Calories: 276kcal
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.
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 pound cake will be rubbery and tough.
Make sure the cake is completely cooled before adding glaze. If you add the glaze when the cake is warm, it will become runny and drip off your bread.
You can store the pound cake covered on your counter but it keeps best in the refrigerator.
The cake can be frozen but I choose to add the glaze after defrosting for a better aesthetic appeal (the glaze can crack when frozen).