This Blueberry Lemon Pound Cake is a soft and moist cake, packed with the refreshing flavor of lemons and the juicy pop of blueberries. Each bite is like a burst of summer with its citrusy taste and fruity goodness. Whether you’re enjoying it for breakfast or as a dessert, our pound cake is a delicious treat for any time of day.
Once cooled, dust the top with a generous sprinkle of powdered sugar, adding a touch of sweetness and elegance to the cake’s appearance. Serve slices of this Blueberry Lemon Pound Cake as a delightful dessert or enjoy it with a cup of tea for a blissful afternoon treat. With its irresistible blend of flavors and simple preparation, this recipe is sure to become a favorite in your household.
How to make Blueberry Lemon Pound Cake
Begin by preheating the oven to 350°F (180°C) and greasing a 9×5-inch (23x13cm) loaf pan, lining it with parchment paper. Next, whisk together the flour, salt, and baking powder in a medium bowl, and set it aside.
In another bowl, mix the sugar with lemon zest to release the lemon oils. Then, add the butter and vegetable oil, mixing until creamy. Gradually incorporate the eggs one at a time, followed by the vanilla extract, mixing until combined.
With the mixer on low speed, gradually add the flour mixture alternating with buttermilk, until everything is well incorporated. In a medium bowl, toss the blueberries with a tablespoon of flour until coated, then gently fold them into the cake batter.
Pour the batter into the prepared pan, smoothing the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool slightly, then dust with powdered sugar before serving.
Hope you will try this easy and delightful Blueberry Lemon Pound Cake. If you do, don’t forget to share the photos with me on Instagram. Would love to see how this cake turns out for you.
Other pound cakes you may like to try
This delightful Lemon Poppy Seed Pound Cake is a moist and zesty cake, a delightful treat for any occasion.
This delicious Chocolate Pound Cake is velvety, indulgent, and irresistibly delicious, a heavenly delight for chocolate lovers everywhere.
Our Snickerdoodle Chocolate Pound Cake is a delectable blend of cinnamon-spiced sweetness and deep chocolate richness.
YOU MAY ALSO LIKE:
Strawberry Lemon Bundt Cake
Pumpkin Cream Cheese Bundt Cake
Blueberry Lemon Bundt Cake
Chocolate Cream Cheese Bundt Cake
Marble Bundt Cake
Chocolate Almond Battenberg Cake
Zebra Cake
Lemon Bundt Cake with Lemon Glaze
Chocolate Chip Bundt Cake
Blueberry Lemon Pound Cake
Ingredients
- 2 ¼ cups (280g) all-purpose flour
- 2 tsp (8g) baking powder
- 1/2 tsp (3g) salt
- 1 ¼ cups (250g) sugar
- lemon zest of 2 lemons
- 6 tbsp (85g) unsalted butter , room temperature
- 6 tbsp (85g) vegetable oil
- 3 medium eggs
- 1 tsp (5g) vanilla extract
- 3/4 cup (180g) buttermilk
- 7 oz (200g) fresh or frozen blueberries
- 1 tbsp (10g) flour , to toss the blueberries
Instructions
- Preheat the oven to 350F (180C). Grease and line with parchment paper a 9x5in (23x13cm) loaf pan.
- In a large bowl whisk flour with salt and baking powder. Set aside.
- In another bowl add sugar and lemon zest.
- Mix with a spatula to release the lemon oils.
- Add the butter and vegetable oil.
- Mix until creamy.
- Incorporate eggs one at a time.
- Add vanilla extract and mix to combine.
- With the mixer on low, gradually incorporate the flour mixture.
- Alternate with buttermilk, until all is well incorporated.
- In a medium bowl add the blueberries and a tablespoon of flour and toss to coat evenly.
- Add the blueberries to the cake batter and gently fold them in.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool slightly.
- Dust with powdered sugar before serving and enjoy!
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
