Blueberry Lemon Pound Cake Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated May. 07, 2020
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Carrie Vasios

While blueberries are in season, use them in this buttery lemon pound cake. It's great for breakfast but topped with a scoop of ice cream, it can double as dessert.

Adapted from Ina Garten.

Recipe Facts

5

(1)

Active: 15 mins
Total: 0 mins
Serves: 8 to 10 servings
Makes: 1 loaf

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Ingredients

  • 1 1/2 cups (7 1/2 ounces) all-purpose flour

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 8 tablespoons (1 stick) unsalted butter, at room temperature

  • 1 cup (7 ounces) sugar

  • 2 large eggs

  • 1/2 teaspoon vanilla extract

  • 2 tablespoons fresh juice from 1 lemon

  • 1 tablespoon finely grated zest from 1 lemon

  • 1/4 cup plus 1 tablespoon buttermilk

  • 1 1/2 cups blueberries, washed, dried, and tossed with 1 tablespoon flour

Directions

  1. Adjust oven rack to middle position and preheat oven to 350°F. Butter and flour loaf pan. In a small bowl, whisk together flour, baking powder, baking soda, and salt; set aside.

  2. In a large bowl, beat together butter and sugar with a wooden spoon until light and creamy, about 4 minutes. Beat in eggs, one at a time, then vanilla extract, lemon juice, and lemon zest. Add buttermilk and beat until just combined. Add flour mixture to the bowl and beat until incorporated. Gently fold blueberries into the batter.

  3. Pour batter into prepared loaf pan and bake until golden and a cake tester inserted into the middle comes out clean, about 50 minutes. Let cool 10 minutes in the pan, then turn out to a wire rack to complete cooling.

Special equipment

Electric beater, 8 1/2 by 4 1/2- inch loaf pan

This Recipe Appears In

Nutrition Facts (per serving)
267 Calories
11g Fat
40g Carbs
4g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 267
% Daily Value*
Total Fat 11g 13%
Saturated Fat 6g 31%
Cholesterol 62mg 21%
Sodium 180mg 8%
Total Carbohydrate 40g 15%
Dietary Fiber 1g 4%
Total Sugars 23g
Protein 4g
Vitamin C 4mg 21%
Calcium 30mg 2%
Iron 1mg 7%
Potassium 73mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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