Lemon Blueberry Pound Cake

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Units Scale
  • 1 cup butter (2 sticks), room temperature
  • 1 3/4 cups sugar
  • zest of one large lemon
  • 3 eggs
  • 1/2 tsp. lemon extract
  • 3/4 cup buttermilk
  • 3 cups fresh blueberries
  • 2 1/2 cups flour (plus a bit more to toss with the blueberries)
  • 2 tsp. baking powder
  • 1 tsp. salt
  • Lemon Glaze
  • 1 1/2 cup powdered sugar
  • 2 Tbls. lemon juice (you could use part milk)
  • 1 Tbls. lemon zest
  • 1/4 tsp vanilla


  1. Preheat oven to 350°
  2. In a large bowl, cream butter, sugar, and lemon zest together until light and fluffy, about 3 to 5 minutes.
  3. Add eggs one at a time and beat on low an additional minute after each egg, adding lemon extract with the last egg.
  4. In a separate large bowl add dry ingredients and stir to combine.
  5. Alternate adding 1/3 of the dry ingredients and the buttermilk at a time to the butter/sugar/lemon zest/egg mixture. Don’t over mix, just combine the ingredients.
  6. In small bowl, toss the blueberries with a tablespoon or two of flour to coat the blueberries (this helps keep them from sinking to the bottom when baking). Gently fold blueberries into batter.
  7. Grease and flour 2 large loaf pans.
  8. Divide batter between the pans and bake for about 50-55 min. Start checking for doneness after 45 minutes.
  9. Let loaves cool about a half hour, remove from pans. Drizzle glaze over top of loaves.

To make the Lemon Glaze:

  1. Whisk together glaze ingredients in mixing bowl until smooth.