Lemon-Blueberry Pound Cake

Name: Lemon-Blueberry Pound Cake
Prep time: 5 min
Total time: 1 h 50 min
Yield: 10 serving(s)
Ingredients: Cooking spray, for pan; 1 c. butter, softened; 1 c. granulated sugar; 4 large eggs; 1 tsp. pure vanilla extract; Zest of 1 lemon; 2 c. plus 2 tbsp. all-purpose flour, divided; 1 1/2 tsp. baking powder; 1 tsp. kosher salt; 1 pt. fresh blueberries, some reserved for topping; 1 c. powdered sugar; 2 tbsp. lemon juice

By Lena AbrahamUpdated: Jun 16, 2020

Approved by the Delish Test Kitchen

3.8

17 Ratings

preview for This Lemon Blueberry Pound Cake Feels Like Spring

Delish editors handpick every product we feature. We may earn commission from the links on this page.

Yields:

10 serving(s)

Prep Time:

5 mins

Total Time:

1 hr 50 mins

Cal/Serv:

448

Jump to recipe

We're in LOVE with this spring-y pound cake. The sweet and buttery cake pairs beautifully with its tart glaze. It's worth turning your oven on for, even on a hot summer day.

Pro-tip: Measuring Flour With Accuracy

Baked goods not turning out the way you'd hoped? The way you measure flour might be the issue. When you use a measuring cup to scoop flour, you are effectively packing the flour in—not unlike packed brown sugar. This can result in as much as 2 additional ounces of flour per cup! A scale like this is our favorite way to measure flour, but if all you've got is measuring cups, follow these instructions:

Use a spoon or scoop to fluff up the flour in the container or bag it's stored in.
Scoop the flour into measuring cup until it is heaping.
Use a knife or other straight-edged tool to level the flour across the top of the measuring cup.

Looking for more pound cake recipes? This pecan pie pound cake is an all-time favorite.

Advertisement - Continue Reading Below

Ingredients

For pound cake

Cooking spray, for pan
1 cup
butter, softened
1 cup
granulated sugar
4
large eggs
1 tsp.
pure vanilla extract
Zest of 1 lemon
2 cups
plus 2 tbsp. all-purpose flour, divided
1 1/2 tsp.
baking powder
1 tsp.
kosher salt
1 pt.
fresh blueberries, some reserved for topping

For glaze

1 cup
powdered sugar
2 Tbsp.
lemon juice

Directions

1. Step 1Make pound cake: Preheat oven to 350° and grease a 9"-x-5" loaf pan with cooking spray. In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract and lemon zest and beat until combined.
2. Step 2In a separate medium bowl, whisk together 2 cups flour, baking powder, and salt. Add dry ingredients to wet ingredients and stir until just combined. In a medium bowl, combine most of the blueberries with remaining 2 tablespoons flour and toss to coat. Fold floured blueberries into cake batter; reserve unfloured blueberries for topping.
3. Step 3Pour batter into prepared loaf pan and smooth top with a spatula. Sprinkle with reserved blueberries and bake for 1 hour 10 minutes or until a toothpick inserted into the middle comes out clean. Let cool 10 minutes, then invert onto a cooling rack to cool completely.
4. Step 4Meanwhile, make glaze: in a medium bowl, whisk together powdered sugar and lemon juice. Drizzle over cooled pound cake and serve.