Blueberry And Lemon Pound Cake

This Blueberry And Lemon Pound Cake is incredibly moist and fork-tender. Loaded with juicy blueberries, this cake is bright and summery, topped with a thick layer of lemon icing! 

This pound cake will literally melt in your mouth! Bonus point? It’s so easy to make!

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Ingredients for Blueberry And Lemon Pound Cake

Butter is one of the key ingredients when it comes to pound cake: it provides richness and that signature dense and tender crumb. Make sure you’re using unsalted, room temperature butter for this recipe.

Cream cheese is there to add tanginess, richness, and an even denser crumb for that melt-in-your-mouth texture that makes this pound cake special. I always like to add cream cheese to all my pound cakes: it truly takes them to the next level both flavor and texture-wise. Make sure it’s room temperature.

Sugar, fine white granulated sugar is preferred as it has a finer texture. I know some of you might think that this pound cake looks like it calls for a lot of sugar but it really doesn’t. It’s not overpoweringly or annoyingly sweet, I promise. All the sugar is there for both texture and flavor and it’s needed.

Yogurt. Use full-fat regular unsweetened plain yogurt. This is for extra tenderness and a little extra lift and softness! Sour cream or Greek yogurt also work but I would highly recommend sticking to regular yogurt as you don’t really need any extra fats. Make sure it’s room temperature.

Vanilla extract, for flavor. While this is more of a fresh and bright cake, I always recommend adding in a bit of vanilla as a base flavor.

Eggs, for structure. Make sure they’re room temperature.

All-purpose flour. Now, most pound cake recipes call for cake flour because it helps them rise a bit better giving them a more pronounced dome on top. I don’t have cake flour on hand, so I make my own. All you need is all-purpose flour and cornstarch.

Cornstarch. As as I said in the flour paragraph above, most pound cakes call for cake flour which I never have on hand so what I do is make my own. All it takes is sifting together the all-purpose flour with the cornstarch a few times and then into the batter. Done!

Baking powder, for some lift.

Salt, because science.

Blueberries. Use fresh blueberries for this one. I tested this with both frozen and fresh (and took the pictures when I tested with frozen) and truly, the best result is achieved when fresh blueberries are used.

Powdered sugar, for the icing.

Lemon juice, for the icing. Use freshly-squeezed lemon juice for best flavor. You truly want fresh here.

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How to make a lemon blueberry pound cake

STEP ONE: Preheat the oven to 325F (160C). Grease a 9×5 inch (22×12 cm) loaf pan with butter.

STEP TWO: Combine the dry ingredients. In a medium bowl, sift together the flour, cornstarch, and baking powder. I recommend sifting at least twice. Set aside.

STEP THREE: Make the batter. Using a hand-held mixer or a stand-mixer, beat the butter until on high-speed until creamy and smooth (about 2 minutes). Add cream cheese and beat again until smooth and combined (about 1 minute). Add the sugar and beat until combined (about 1 minute). Then, add the yogurt and vanilla extract, and beat until combined again (about 1 minute).

STEP FOUR: Add the eggs one at a time, beating on low-speed this time, allowing each egg to combine fully into the batter before adding the next one. Do not overmix.

STEP FIVE: Add the combined dry ingredients, and salt, and beat on medium-speed until just combined. Do not overmix.

STEP SIX: Fold in the blueberries using a spatula or wooden spoon. Be very gentle when folding as you want to avoid bursting the blueberries.

STEP SEVEN: Bake. Pour the batter into your prepared pan and bake for 60-65 minutes. Halfway through baking time, you may want to loosely tent the cake with aluminum foil to keep it from browning too much.

To test for doneness, insert a toothpick in the center of the cake, if it comes out dry, your cake is done. Pound cakes bake slowly and at a lower temperature compared to other cakes so don’t get discouraged if it looks like it’s taking too long.

STEP EIGHT: Cool down. Once the cake is done, remove it from the oven and allow it to cool down in the pan for about 2 hours then invert the cake onto a serving dish and allow to cool down to room temperature before icing.

STEP NINE: Make the icing. In a medium bowl, add the powdered sugar and lemon juice. When adding the lemon juice, start off with just 2 teaspoon and mix, then add in the remaining juice as and if needed, until you get a smooth and thick glaze that’s not too runny and isn’t see-through. Pour over the cake and enjoy!

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Make-Ahead And Storing Instructions

Make-Ahead Instructions: this lemon blueberry pound cake can be made up to 1-2 days ahead of time. Follow the recipe through step 8, then store the cooled down cake in an airtight container at room temperature or tightly wrapped in multiple layers of plastic wrap for up to 2 days. Ice right before serving (step nine).

Storing Instructions: store in an air-tight container at room temperature for up to 4-5 days. If it’s particularly hot, I recommend storing it in the refrigerator after 1-2 days and allow to come to room temperature before serving, for best flavor and texture.

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HAPPY BAKING!! I hope you'll love this Blueberry And Lemon Pound Cake Recipe as much as I do!

PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘

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