Oven-Baked Lemon Blueberry Pound Cake

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Dense and moist pound cake bursting with fresh blueberries and a bright lemon zest, baked to golden perfection. 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

Instructions

  1. Step 1: Preheat your oven to 350°F. Grease and flour a 9x5-inch loaf pan thoroughly to prevent sticking.
  2. Step 2: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt until evenly combined.
  3. Step 3: In a large mixing bowl, cream 1 cup softened unsalted butter with 1 3/4 cups granulated sugar using an electric mixer on medium speed until light and fluffy, about 4-5 minutes.
  4. Step 4: Add 4 large eggs one at a time to the butter mixture, beating well after each addition. Stir in 1 tsp vanilla extract and 2 tbsp lemon zest for a bright citrus aroma.
  5. Step 5: Alternately add the dry flour mixture and 1/2 cup whole milk to the wet ingredients in three additions, beginning and ending with the flour mixture. Mix each addition just until combined to avoid overmixing.
  6. Step 6: Gently fold 1 1/2 cups fresh blueberries into the batter using a spatula, being careful not to break the berries.
  7. Step 7: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula. Bake for 60-70 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean.
  8. Step 8: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Dust the top with 1/2 cup powdered sugar before slicing and serving.

Equipment for this recipe

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Frequently asked questions

How long does Oven-Baked 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 Oven-Baked 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 Oven-Baked 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 Oven-Baked 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 Oven-Baked 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.