Lemon Blueberry Skillet Pound Cake
A moist and tender pound cake studded with fresh blueberries and brightened with fresh lemon zest, baked in a skillet for a rustic presentation. This american-inspired desserts ready in about 80 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 320 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 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole milk
- 2 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 1 1/2 cups fresh blueberries
- optional powdered sugar for dusting
Instructions
- Step 1: Preheat your oven to 350°F. Grease a 10-inch cast iron skillet with 2 tbsp softened unsalted butter and lightly flour it. In a large bowl, cream 1 cup softened unsalted butter with 1 1/2 cups granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Step 2: Add 4 large eggs one at a time, beating well after each addition. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
- Step 3: Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, beginning and ending with the dry ingredients. Stir in 2 tbsp fresh lemon zest and 2 tbsp fresh lemon juice.
- Step 4: Gently fold 1 1/2 cups fresh blueberries into the batter to avoid crushing them. Pour the batter into the prepared skillet and smooth the top.
- Step 5: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Let cool for 15 minutes, then dust with powdered sugar if desired before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon Blueberry Skillet Pound Cake take to make?
Total time is about 80 minutes (20 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 Lemon Blueberry Skillet 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 Lemon Blueberry Skillet 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 Lemon Blueberry Skillet 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 Lemon Blueberry Skillet 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.
