Blueberry Lemon Pound Cake

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About Me!

Hi, thanks for stopping by, my name is Anna Kosti and I am 18 years old. I live in Larnaca, Cyprus, with my family and I am still going to high school. I fell in love with baking since the age of 9! I started with simple recipes to making complicated and fascinating desserts. I am planning to join university next year, overseas, to become a professional pastry chef.

This Blueberry Lemon Pound Cake is a must try recipe! I am sure you will love this pound cake as its super easy to make and tastes incredible.

The combination of the sweet pound cake and the sourness from the blueberries is incredible. Make sure to try this recipe and I am sure it will become your new favourite!

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This pound cake is not only perfect for a snack throughout your day  but its the perfect treat for when you have friends over and you want to make something quick and delicious to impress everyone.

You have also the flexibility to add more types of berries of your choice and make it even more delicious.

This Blueberry Lemon Pound Cake stays moist and delicious for at least 6 days at room temperature or stored in the fridge covered with plastic wrap. Its better to have you r cake covered in moth cases to stay moist.

Check Out my Youtube Video Tutorial:

Blueberry Lemon Pound Cake

Preparation Time:

30 Minutes

Cooking Time:

1 Hour

Total Time:

1 ½ Hours

Serves:

9

Level of Difficulty:

Medium

Description

This Blueberry Lemon Pound Cake is a must to try! The combination of the sweet pound cake and the sourness from the blueberries is incredible.

Ingredients

Cake

  • 1/2 cup milk
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 2 all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cup blueberries frozen
  • 1/2 cup unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 2 large eggs

Glaze

  • 3/4 cup confectioners’ sugar
  • 1-1/2 tbsp fresh lemon juice

+ OPTIONAL: lemon zest on top

Instructions

  1. In a large mixing bowl add in your butter and sugar and mix using an electric hand mixer until nice and creamy.
  2. Then add in your eggs and continue mixing.
  3. Add in your milk, lemon zest and lemon juice. Mix until incorporated.
  4. Add in flour, baking soda and salt and mix until everything is well combined.
  5. Scrape the sides of the bowl with a spatula and then fold in the mixture your berries.
  6. Pour your mixture into a loaf tin which is lined with parchment paper.
  7. Bake for 55-60 minutes at 175°C (until a toothpick inserted into the centre comes out clean).
  8. Glaze: In a small bowl mix icing sugar and lemon juice.
  9. Drizzle over your cooled cake and serve! You can also add some zest on top to make it look even more pretty.

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