One-Hour Lemon Blueberry Pound Cake
A moist pound cake infused with fresh lemon zest and bursting with blueberries, ready in just one hour. This american-inspired desserts ready in about 70 minutes layers all-purpose flour, granulated sugar, (2 sticks), softened unsalted butter 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 290 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 cups granulated sugar
- 1 cup (2 sticks), softened unsalted butter
- 4 large eggs
- 1 cup fresh blueberries
- 2 tsp lemon zest
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup whole milk
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan.
- Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
- Step 3: In a large bowl, beat 1 cup softened unsalted butter and 1 1/2 cups granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Step 4: Add 4 large eggs one at a time, beating well after each addition, then mix in 2 teaspoons lemon zest.
- Step 5: Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture in three additions, beginning and ending with the flour mixture, mixing on low speed until just combined.
- Step 6: Gently fold in 1 cup fresh blueberries.
- Step 7: Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
- Step 8: Let cool in the pan for 15 minutes, then remove to a wire rack to cool completely before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Hour Lemon Blueberry Pound Cake take to make?
Total time is about 70 minutes (15 min prep + 55 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-Hour 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-Hour 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-Hour 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-Hour 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.
