One-Bowl Lemon Blueberry Pound Cake

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A moist and tender lemon-infused pound cake bursting with fresh blueberries, made with minimal cleanup. This American-inspired recipe, ready in about 90 minutes, layers all-purpose flour, baking powder, salt 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

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1 cup fresh blueberries
• 1/2 cup (for glaze) powdered sugar
• 2 tbsp (for glaze) lemon juice

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Instructions

1. Step 1: Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt; set aside.
3. Step 3: In a large mixing bowl, beat 1 cup softened unsalted butter with 1 1/2 cups granulated sugar on medium speed for 3 minutes until pale and fluffy.
4. Step 4: Add 4 large eggs one at a time, beating well after each addition.
5. Step 5: Mix in 2 tbsp lemon zest, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract.
6. Step 6: Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture in three additions, beginning and ending with flour; mix gently until just combined.
7. Step 7: Fold in 1 cup fresh blueberries carefully to avoid crushing.
8. Step 8: Pour batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden.
9. Step 9: Let cake cool in the pan for 15 minutes, then transfer to a wire rack.
10. Step 10: Whisk 1/2 cup powdered sugar with 2 tbsp lemon juice to make a glaze and drizzle over the cooled cake before slicing.