4.67 from 3 votes
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
Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 10
  • 3/4 cup or 175 g softened butter
  • 1/2 cup or 120 ml milk
  • 1 1/2 cups or 290 g regular sugar
  • 3 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
  • 1 tsp baking powder
  • 1/2 tsp salt
  1. Heat oven to 160C, Gas 3, 300F. 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 half 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 milk and 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 1hr and 20 minutes. 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 1 Hour 10 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!