Blueberry Lemon Pound Cake, a delicious soft and moist loaf bursting with juicy blueberries! Perfect with a cup of tea. If you're a cake lover and enjoy a slice or three with a nice cup of tea, then you will love this recipe!

Blueberry Lemon Pound Cake, a delicious soft and moist loaf bursting with juicy blueberries! Perfect with a cup of tea

I've used frozen blueberries, of course, fresh will also work.

This Blueberry Lemon Pound Cake is soft and moist. (I hate a dry cake!). It's a very straightforward recipe to follow and the combination of blueberries and lemon gives a lovely flavor.

Can I freeze this cake?

The cake is also freezer friendly so if there's just yourself or the two of you at home, cut it in half and freeze one half. That way you will have a nice supply of blueberry and lemon pound cake to hand when you feel the urge for a slice of cake! You could also make ahead if you wanted to prepare for a pot luck or a party.

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It's so delicious! If you enjoy pound cakes, please do check out our delicious variety of pound cake recipes. There's something for everyone so make sure you save the ones you like!

Once you've tried this recipe, I am sure you will make it time and time again. So here's the recipe, and enjoy!

You will need a loaf tin, mine measures 30cm x 12cm, and 8cm deep. (12 inch pan)
The batter may also fit in a 9 inch loaf pan. If you have any left over, make some cup cakes!

Blueberry Lemon Pound Cake, a delicious soft and moist loaf bursting with juicy blueberries! Perfect with a cup of tea

Ingredients you'll need

3/4 cup or 175 g softened butter
2/3 Cup or 150 ml Milk
1 cup or 200 g regular sugar
2 Large eggs (lightly beaten)
zest of 1 lemon
juice of 1 lemon
1 cup or 150 g Frozen Blueberries (Tossed in flour)
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
2 Teaspoons baking powder
1/4 Teaspoon salt

What's the difference between Baking Powder and Baking Soda?

Baking powder is used to increase the volume and lighten the texture of baked goods.

Baking Soda / Bicarbonate of soda is used to enhance the texture and 'grain' of the loaf. It is not essential for you to use it, but it does give a bit of texture.

Instructions

1. Heat oven to 170c,  325F. Grease and line your baking tin. See here for how to line. ** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.

2. Get all your ingredients ready, i.e zest and juice the lemon, sieve the flour, and add the salt and baking powder to the flour etc.

3. Start with making the cake batter by creaming the butter and sugar until a pale light colour. Place the blueberries in a bag and add a couple of tablespoons of flour.

Give it a toss so the blueberries are coated. This will stop them from sinking to the bottom during baking.

Blueberry Lemon Pound Cake, creaming butter and sugar

4. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time.

If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.

5. Add the milk with half of the flour, keeping the mixer on a slow speed.

Once combined, add the lemon juice, and zest, the rest of the flour. Right at the end, fold in the blueberries.

Blueberry Lemon Pound Cake, batter in the pan

6 Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 1 hr to 1 hr and 5 minutes, check after 1 hour.

Test if done by placing a skewer in the centre of the cake and make sure it comes out clean. Every oven is different so cook times will vary a little.
***** Please note, if using a Bundt tin, cook time is 45 minutes.

7. Have a cup of tea and wait!

Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn't usually last that long!

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Blueberry Lemon Pound Cake, a delicious soft and moist loaf bursting with juicy blueberries! Perfect with a cup of tea

Recipe Card

Blueberry Lemon Pound Cake, a delicious soft and moist loaf bursting with juicy blueberries! Perfect with a cup of tea

Moist Blueberry Lemon Pound Cake

Yield: 10
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Blueberry Lemon Pound Cake, a delicious soft and moist loaf bursting with juicy blueberries! Perfect with a cup of tea

Ingredients

  • 3/4 cup or 175 g softened butter
  • 2/3 Cup or 150 ml Milk
  • 1 cup or 200 g regular sugar
  • 2 Large eggs (lightly beaten)
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 cup or 150 g Frozen Blueberries (Tossed in flour)
  • 1 3/4 cups or 225 g Plain / All purpose flour (sieved)
  • 2 Teaspoons baking powder
  • 1/4 Teaspoon salt

Instructions

  1. Heat oven to 170c,  325F. Grease and line your baking tin. See here for how to line.
  2. ** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
  3. Get all your ingredients ready, i.e zest and juice the lemon, sieve the flour, and add the salt and baking powder to the flour etc.
  4. Start with making the cake batter by creaming the butter and sugar until a pale light colour. Place the blueberries in a bag and add a couple of tablespoons of flour. Give it a toss so the blueberries are coated. This will stop them from sinking to the bottom during baking.
  5. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
  6. Add the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the lemon juice, and zest, the rest of the flour. Right at the end, fold in the blueberries.
  7. Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 1 hr to 1 hr and 5 minutes, check after 1 hour. Test if done by placing a skewer in the centre of the cake and make sure it comes out clean. Every oven is different so cook times will vary a little.
  8. ***** Please note, if using a Bundt tin, cook time is 45 minutes.
  9. Have a cup of tea and wait!
  10. Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn't usually last that long!
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 312Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 75mgSodium: 280mgCarbohydrates: 41gFiber: 1gSugar: 22gProtein: 4g

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10 thoughts shared

  1. Hellooo, I tried making this drlisciousness, but all the blue berries sank! Why? I coated them with flour like you said. I followed Al the steps, but the only one that did not come out, were the blue berries. They went straight to the bottom. Please tell me why. I am an amateur Baker. Thank you in advance for your response.

  2. 5 stars
    Hi! Luv your recipes. If I wanted to make a larger cake using the Pound cake recipe, can I just double the ingredients and of curse use a much larger tin to bake with? Would this work? I need to make a cake for my husband’s birthday and he so loves your pound cake. I wanted to use an 8 inch round cake tin.

    1. I often double the recipe for my pound cakes so there shouldnā€™t be any problem.the cook time will be slightly different in a round tin so just keep an eye on it when itā€™s baking

  3. Your blueberry cake looked just delicious, spongy, moist & scattered with blueberries. I made the cake last week, everyone loved it, unfortunately, I baked it in a Silicon form, all the berries sank to the bottom so the visual effect was compromised. I certainly need to bake it again, now that I have converted the ingredients into metric

  4. Comment author image

    Ana Luisa Hering

    says:

    Willing to give this cake a try but using frozen raspberries (my favorite!) . Will keep you posted for the results :)

    1. Hi Ana! That sounds delicious! I have made this same recipe and added blueberries before, I would suggest you keep your raspberries frozen until the last minute when you need to add them to the batter. This will stop them going too mushy before baking! I know it is going to taste so good. Please enjoy!