Skillet Lemon Blueberry Pound Cake
Moist and tender pound cake infused with fresh lemon zest and juicy blueberries, baked in a cast-iron skillet for a rustic presentation. This american-inspired desserts ready in about 80 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 410 calories and feeds 8, 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 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks), softened unsalted butter
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup whole milk
- 2 tbsp fresh lemon zest
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1/4 cup, for dusting powdered sugar
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt; set aside.
- Step 2: In a large 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 3-4 minutes.
- Step 3: Add 4 large eggs, one at a time, beating well after each addition until fully incorporated.
- Step 4: Mix in 2 tbsp fresh lemon zest and 1 tsp vanilla extract.
- Step 5: Alternate adding 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 1 cup fresh blueberries into the batter to avoid breaking them.
- Step 7: Grease a 10-inch cast iron skillet and pour the batter evenly into the skillet, smoothing the top with a spatula.
- Step 8: Bake for 50-60 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
- Step 9: Let the cake cool in the skillet for 15 minutes, then dust the top with 1/4 cup powdered sugar before serving warm or at room temperature.
Frequently asked questions
How long does Skillet 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 Skillet 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 Skillet 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 Skillet Lemon Blueberry Pound Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Skillet 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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