One-Bowl Lemon Blueberry Pound Cake

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A moist and tender lemon-infused pound cake bursting with fresh blueberries, made with minimal cleanup. This american-inspired desserts 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.

Prep: 20 min Cook: 70 min Serves 10 American cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does One-Bowl 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 One-Bowl 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 One-Bowl 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 One-Bowl 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 One-Bowl 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.

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