Oven-Roasted Lemon Blueberry Pound Cake
A dense yet tender pound cake infused with fresh lemon zest and bursting with juicy blueberries, perfect for a bright and comforting dessert. This american-inspired desserts ready in about 80 minutes layers softened 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.
Ingredients
- 1 cup softened unsalted butter
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole milk
- 2 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 1 cup fresh blueberries
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 350°F and grease a 9x5-inch loaf pan with 1 tbsp softened unsalted butter, then lightly flour the pan.
- Step 2: In a large mixing bowl, cream 1 cup softened unsalted butter with 1 1/2 cups granulated sugar using an electric mixer on medium speed until light and fluffy, about 4 minutes.
- Step 3: Add 4 large eggs, one at a time, beating well after each addition to incorporate fully.
- Step 4: In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
- Step 5: Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour mixture, mixing on low speed just until combined.
- Step 6: Fold in 2 tbsp fresh lemon zest, 2 tbsp fresh lemon juice, 1 tsp vanilla extract, and gently fold 1 cup fresh blueberries to avoid breaking them.
- Step 7: Pour the batter into the prepared loaf pan and smooth the top with a spatula; bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Step 8: Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oven-Roasted Lemon Blueberry Pound Cake take to make?
Total time is about 80 minutes (20 min prep + 60 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-Roasted 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-Roasted 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-Roasted 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-Roasted 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.
