Baked Lemon-Blueberry Pound Cake

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Moist pound cake infused with fresh lemon zest and bursting blueberries, baked to golden perfection with a tender crumb. This American-inspired recipe, ready in about 90 minutes, layers unsalted butter, granulated sugar, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup (2 sticks), softened unsalted butter
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 2 tbsp, finely grated lemon zest
• 1 tsp vanilla extract
• 1 cup, rinsed and patted dry fresh blueberries
• 1/2 cup, for dusting powdered sugar

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. Step 2: In a large bowl, cream 1 cup softened unsalted butter and 1 1/2 cups granulated sugar together with an electric mixer until light and fluffy, about 4 minutes.
3. Step 3: Beat in 4 large eggs one at a time, mixing well after each addition.
4. Step 4: In a separate bowl, sift together 2 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
5. Step 5: Gradually add the dry ingredients to the butter mixture alternately with 1/2 cup whole milk, beginning and ending with the dry ingredients, mixing just until combined.
6. Step 6: Stir in 2 tbsp finely grated lemon zest and 1 tsp vanilla extract.
7. Step 7: Fold in 1 cup fresh blueberries gently to avoid breaking them.
8. Step 8: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Step 9: Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
10. Step 10: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
11. Step 11: Dust the cooled cake with 1/2 cup powdered sugar before slicing and serving.