One-Pan Lemon Blueberry Pound Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A moist, buttery pound cake bursting with fresh blueberries and bright lemon zest, baked in a single pan for easy cleanup and perfect texture. This American-inspired recipe, ready in about 90 minutes, layers unsalted butter, 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.

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. Grease and flour a 9x5 inch loaf pan or line with parchment paper.
  2. Step 2: In a large bowl, cream 1 cup softened unsalted butter and 1 1/2 cups granulated sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes.
  3. Step 3: Add 4 large eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract and 2 tbsp lemon zest.
  4. Step 4: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
  5. Step 5: Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with flour, mixing gently after each addition until just combined.
  6. Step 6: Gently fold 1 1/2 cups fresh blueberries into the batter to distribute evenly.
  7. Step 7: Pour batter into prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes until a toothpick inserted in the center comes out clean.
  8. Step 8: Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

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