Baked Lemon-Blueberry Pound Cake
Moist pound cake infused with fresh lemon zest and bursting blueberries, baked to golden perfection with a tender crumb. This american-inspired desserts ready in about 90 minutes layers (2 sticks), softened 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
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- 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.
- Step 3: Beat in 4 large eggs one at a time, mixing well after each addition.
- Step 4: In a separate bowl, sift together 2 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
- 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.
- Step 6: Stir in 2 tbsp finely grated lemon zest and 1 tsp vanilla extract.
- Step 7: Fold in 1 cup fresh blueberries gently to avoid breaking them.
- Step 8: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Step 9: Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Step 10: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Step 11: Dust the cooled cake with 1/2 cup powdered sugar before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Lemon-Blueberry Pound Cake take to make?
Total time is about 90 minutes (20 min prep + 70 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Lemon-Blueberry Pound Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Lemon-Blueberry Pound Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Lemon-Blueberry Pound Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Lemon-Blueberry Pound Cake?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
