Description

A moist, tender lemon blueberry pound cake made in a single bowl with a sweet lemon glaze. This easy weeknight dessert is bright, flavorful, and ready in under an hour.

Ingredients

Scale

2 cups (250g) All-Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Salt
½ cup (113g) Unsalted Butter, softened
1 cup (200g) Granulated Sugar
2 large Eggs, room temperature
1 teaspoon Vanilla Extract
½ cup (120ml) Buttermilk
2 tablespoons Fresh Lemon Juice
2 teaspoons Fresh Lemon Zest
1 cup (150g) Fresh Blueberries
1 cup (120g) Confectioners’ Sugar (for glaze)
2–3 tablespoons Milk (for glaze)
1 tablespoon Lemon Juice (for glaze)
Extra Lemon Zest (optional, for garnish)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper.
Zest lemons to get 2 teaspoons of zest, then juice them to get 2 tablespoons of fresh juice. Set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy (2-3 minutes).
Add eggs one at a time, beating well after each addition. Add vanilla extract and lemon zest, rubbing zest into mixture to release oils.
Reduce mixer speed to low. Add dry ingredients in two batches, alternating with buttermilk and lemon juice. Start and end with dry ingredients. Mix until just combined.
Gently fold in blueberries using a spatula. If using frozen blueberries, toss them in a teaspoon of flour first.
Pour batter into prepared loaf pan and smooth the top. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean. Cover with foil if top browns too quickly.
Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
While cake cools, whisk confectioners’ sugar, milk, and lemon juice to make a thick but pourable glaze.
Once cake is completely cool, drizzle glaze over the top. Sprinkle with extra lemon zest if desired. Slice and serve.

Notes

Ensure ingredients are at room temperature for best results. Do not overmix the batter to avoid a tough texture. Tossing blueberries in flour helps prevent them from sinking. Cool the cake completely before glazing to prevent the glaze from melting. Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 32
Sodium: 210
Fat: 11
Saturated Fat: 6
Carbohydrates: 52
Fiber: 1
Protein: 5

Keywords: lemon blueberry pound cake, easy dessert, one bowl cake, quick bread, lemon glaze, weeknight baking, homemade cake