Blueberry Pound Cake in Loaf Pan Recipe
Moist lemon blueberry pound cake in a loaf pan with lemon frosting is super tasty! Probably one of the most ascetically pleasing desserts you can make with entry level baking skills. This simple dessert is perfect for the perfect celebration. Yes, baking does take patience, but with the right recipe it doesn’t have to take all day. This Lemon Blueberry Pound Cake recipe is so easy to make from scratch, 15 minutes of prep time is all it takes.
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Ingredients:
- Milk – moistens the mixture
- Lemon extract and Lemon juice – the lemon flavor
- White sugar – sweetens the cake recipe
- Butter – helps provide fat
- Eggs – helps ingredients stick together
- Flour – the base of the mixture
- Baking soda – helps cake rise a little
- Blueberries – the pop of color and nutrients in the mixture
- Lemon frosting – you can use any frosting of your choice
How to make blueberry lemon pound cake:
- Lemon and milk – when you put lemon juice and milk together, you are basically making this blueberry pound cake with buttermilk since lemon juice and milk is buttermilk.
- Wet ingredients – mixing the wet ingredients together first allow air to be beat into the mixture and fluff up the sugar and butter.
- Dry ingredients – the dry ingredients being mixed into the wet ingredients creates the batter
- Stirring in blueberries – carefully stirring in the blueberries as opposed to mixing allows for the blueberries to not pop open and disperse their juice all over the mixture.
Tips for making loaf cake
- Let cool – please let your cake completely cool before adding the glaze. We don’t want the glaze to melt right off!
- Gently fold in berries – berries should be be bleeding color all over the cake. Gently fold in berries so they don’t disperse juices in the batter
If storing a long period of time, store in the fridge to keep fresh. Note that the fridge can dry out the cake though.
Yes, do not thaw them though as they can get mushy and the mixture won’t be yellow, it will turn a green/blue color.
A pound cake is more dense and not as fluffy throughout like a regular birthday cake you would eat with frosting.
Yes, double the recipe and cook in a bundt pan instead of loaf pan.
Variations of moist blueberry pound cake with icing:
- No frosting – you can omit the frosting if you want to cut back on calories. The frosting adds an extra sweet taste and is astetically pleasing
- Different frosting – you can use cream cheese frosting, vanilla frosting, buttercream frosting, etc if you don’t want the extra lemon flavor from the lemon icing.
- No lemon flavor – if you just wish for this to be a blueberry pound cake, you can omit the lemon ingredients.
- More fruits – if you want to add more nutrients besides the blueberries, other berries such as raspberries and black berries can also be used.
How to store:
- Fridge – store this in an air tight container room temperature if going to be eating within 1-3 days. If longer than that, keep in the refrigerator for up to a week.
- Freezer – I have not tried freezing this recipe. If you would like to try it, go for it! Let me know how it goes.Â
Other cake recipes:
Blueberry Pound Cake with Icing
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Ingredients
- 1/3 cup milk
- 1 tbsp lemon extract
- 1 tbsp lemon juice
- 1 1/2 cups white sugar
- 1 1/2 cups butter
- 3 eggs
- 2 cups flour
- 1/4 tsp baking soda
- dash salt
- 1 cup blueberries
- 4 tbsp icing flavor of choice
Instructions
- In a measuring cup, measure out the milk. Dump in the lemon extract and lemon juice. Set aside.
- In a mixer, beat together butter and sugar until fluffy. Add in eggs and continue to mix until well combined. Add flour, baking soda, and salt and stir. Pour in milk/lemon mixture and stir until mixed throughout. Gently fold in the blueberries.
- Prepare loaf pan by spraying it with nonstick spray. Cut rectangle square of parchment paper and place in loaf pan. Make sure there is enough parchment paper on the edges so you can lift it out later. Spray parchment paper with nonstick spray.
- Pour batter into parchment paper in the loaf pan. Bake for 50 minutes at 325 degrees. Bake an additional 10 minutes at 350 degrees.
- To check if the blueberry pound cake is done, insert a toothpick into the cake. If it comes out clean, then it is done. If not, allow a few extra minute to bake and then test again.
- To serve, lift pound cake out of pan by pulling up the parchment paper. Place on a plate. Cut and serve with your favorite icing.
Nutrition
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.
Such a delicious, classic recipe, and so quick to bake!
Love every bite of this pound cake!
Love a good pound cake and it’s blueberry season too! Yum
This looks sooooo good!
Yum! This was delicious!
Yum! Loved it!
Moist tender cake and so easy to make!
This dish looks so deliciously good. I wish I could eat that right this minute!
This is really good!! I will definitely make it again!