Hi guys, it’s Judy from I’m Bored Let’s Go and I’m happy to be back here today to share with you one of my absolute favorite flavor combinations, lemons and blueberries, in a delicious, moist Lemon Blueberry Pound Cake.

I’ve been pinning a lot of lemon blueberry recipes for quite some time looking for the perfect lemon blueberry cake recipe. When I came across this pin from Chef in Training, I thought it looked so moist and full of blueberries, just want I was looking for, so I gave it a try.

This Lemon Blueberry Pound Cake is fantastic and I’m sure you will love it too!

The recipe called for the loaves to be baked for 55-60 minutes. I checked mine at 55 minutes and I think I should have taken it out about 5 minutes earlier. It was still moist and delicious, but the edges were a bit browned. After 45-50 minutes start checking your loaves by poking with a tooth pick and if it comes out clean it’s ready!

I wanted the cake to have a strong lemon flavor so I swapped the vanilla for lemon extract in the cake portion of the recipe. For the glaze I only used only lemon juice and no milk as called for. If you’d like a milder lemon flavor make it according to the recipe as written.

Enjoy this Lemon Blueberry Pound Cake any time of the day. I had a slice (ok, let’s be honest, 2 slices) for breakfast with a big cup of coffee after my workout. Now that’s a perfect breakfast, in my opinion!

I'm happy to share with you one of my absolute favorite flavor combinations, lemons and blueberries, in a delicious, moist Lemon Blueberry Pound Cake.

Lemon Blueberry Pound Cake

Print Recipe Pin Recipe

Ingredients

1 cup butter 2 sticks, room temperature
1¾ cups sugar
zest of one large lemon
3 eggs
½ teaspoon vanilla
¾ cup buttermilk
3 cups fresh blueberries
2½ cups flour plus a bit more to toss with the blueberries
2 teaspoon baking powder
1 teaspoon salt
Lemon Glaze
1½ cup powdered sugar
1 Tablespoon lemon juice
1 Tablespoon lemon zest
1 Tablespoon milk
¼ teaspoon vanilla

Instructions

Preheat oven to 350°
In a large bowl, cream butter, sugar, and lemon zest together until light and fluffy, about 3 to 5 minutes.
Add eggs one at a time and beat on low an additional minute after each egg, adding vanilla with the last egg.
In a separate large bowl add dry ingredients and stir to combine.
Alternate adding 1/3 of the dry ingredients and the buttermilk at a time to the butter/sugar/lemon zest/egg mixture. Don't over mix, just combine the ingredients.
In small bowl, toss the blueberries with a tablespoon or two of flour to coat the blueberries (this helps keep them from sinking to the bottom when baking). Gently fold blueberries into batter.
Grease and flour 2 large loaf pans.
Divide batter between the pans and bake for about 50-55 min. Start checking for doneness after 45 minutes.
Let loaves cool about a half hour, remove from pans. Drizzle glaze over top of loaves.

To make the Lemon Glaze:

Whisk together glaze ingredients in mixing bowl until smooth.

Tried this recipe?Let us know how it was!

For more delicious recipes I hope you’ll visit my blog at I’m Bored Let’s Go or catch up with me on Facebook, Pinterest, Instagram or Twitter. I’d love for you to follow along!

See you next month!

Judy

Here’s a few more delicious baking treats from my blog I’m sure you’ll enjoy:

Lemon Blueberry Muffin Tops