Five-Ingredient Lemon Blueberry Pound Cake
A moist, tender pound cake bursting with fresh blueberries and a bright lemon zest, made with only five simple ingredients. This american-inspired desserts ready in about 75 minutes layers unsalted butter, softened, 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 280 calories and feeds 10, 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 unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
Instructions
- Step 1: Preheat your oven to 350°F. Grease and flour a 9x5-inch loaf pan.
- Step 2: In a large bowl, cream 1 cup softened unsalted butter with 1 1/2 cups granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
- Step 3: Add 4 large eggs one at a time, beating well after each addition until fully incorporated.
- Step 4: Gently fold in 2 cups all-purpose flour, 1 cup fresh blueberries, and 1 tablespoon lemon zest using a spatula until just combined; avoid overmixing to keep the cake tender.
- Step 5: Pour the batter into the prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Five-Ingredient Lemon Blueberry Pound Cake take to make?
Total time is about 75 minutes (15 min prep + 60 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 Five-Ingredient 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 Five-Ingredient 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 Five-Ingredient Lemon Blueberry Pound Cake for a different number of people?
The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). 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 Five-Ingredient 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.
