Lemon and Blueberry Poundcake

Name: Lemon and Blueberry Poundcake
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6
Ingredients: Butter (softened) 1 cup; Sugar 1 cup; Type 00 flour 2.3 cups; Eggs (at room temperature) 4; Lemon peel 1; Lemon juice 3 tbsp; Blueberries ½ cup; Baking powder 1 tsp; Fine salt 1 pinch; Powdered sugar 1 ½ cup; Lemon juice 2 tbsp; Mint to taste; Lemon peel to taste; Blueberries to taste

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796

Calories per serving

Vegetarian

Energy Kcal 796
Carbohydrates g 111.8
of which sugars g 75
Protein g 10.4
Fats g 34.1
of which saturated fat g 19.09
Fiber g 2
Cholesterol mg 227
Sodium mg 187

Difficulty: Easy
Prep time: 20 min
Cook time: 1 h 10 min
Serving: 6
Cost: Low

PRESENTATION

Lemon blueberry pound cake—it’s like the ultimate treat for brunch or afternoon tea. This cake goes way, way back to 18th-century England with its simple formula: equal parts of everything. Pretty simple, huh? Back then, it made baking super easy, even when most folks didn’t read much. Now, this lemon blueberry cake keeps that classic vibe but throws in a twist with those tender blueberries and a zingy lemon glaze. So, so good.

The fresh fruit becomes juicy and sweet as it bakes, turning the loaf into a colorful delight with a moist crumb. A bit of lemon zest? Yeah, it really kicks up the citrus flavor, while the glaze soaks in and makes the top all tangy and shiny. And look, when those blueberries pop—leaving streaks of blue—it’s just beautiful.

Some folks like to switch things up by adding different berries or maybe a dash of vanilla seeds for that extra aroma. Here’s the deal: the blueberry lemon loaf is super easy to customize. You really don’t need to be a baking pro for this one. Just grab what you have on hand and go for it. It’s perfect for any time of day—whether breakfast, a snack, or dessert after dinner.

Also, it pairs amazingly with coffee or tea—especially on a lazy weekend morning when you crave something sweet in the afternoon. British baking traditions have tons of classic desserts, but this moist lemon blueberry cake really stands out. The fresh flavor and simple style make it a winner. Whether you stick to just blueberries or toss in extra fruit, you'll hit that sweet spot of golden crust and tender middle every time. Honestly, this cake is not just a treat for the taste buds but also a feast for the eyes. Seriously good—everyone will want a slice of this delicious history.

INGREDIENTS

796

Calories per serving

Ingredients for a 10x4 inch loaf pan: Butter 1 cup (220 g) - (softened); Sugar 1 cup (210 g); Type 00 flour 2.3 cups (290 g); Eggs 4 - (at room temperature); Lemon peel 1; Lemon juice 3 tbsp (40 g); Blueberries ½ cup (80 g); Baking powder 1 tsp (5 g); Fine salt 1 pinch

for the glaze: Powdered sugar 1 ½ cup (200 g); Lemon juice 2 tbsp (30 g)

For decoration: Mint to taste; Lemon peel to taste; Blueberries to taste

Preparation

How to prepare Lemon and Blueberry Poundcake

To prepare the lemon and blueberry pound cake, zest an untreated lemon 1, saving a few curls for decoration, and squeeze 1.4 oz of juice. In a stand mixer with blades, place the butter in pieces and sugar and work into a cream (2-3)

Add the eggs, one at a time 4, making sure the previous one is well incorporated before adding the next. After the second egg, the batter will tend to "curdle" due to the imbalance between fat and liquid, so start alternating a tablespoon of flour, sifted together with the baking powder, with the eggs 5. Add the salt 6

Then add the lemon juice 7 and zest 8 and the blueberries, mixing everything with a spatula in a motion from bottom to top 9. Make sure to keep a few blueberries aside for the final decoration.

Transfer the batter into the greased and parchment-lined 10x4 inch loaf pan 10 and level it 11. Bake the pound cake in a preheated static oven at 350°F for about 70 minutes (if using a convection oven, try at 320°F for about 50 minutes, covering with a sheet of parchment paper after 30 minutes of baking if it tends to darken). Perform the toothpick test before removing from the oven and allow it to cool slightly 12.

Unmold the pound cake and let it cool completely on a wire rack 13. Then prepare the lemon glaze: in a bowl pour the powdered sugar, add the lemon juice 14 and mix with a spoon 15.

You should get a viscous and fluid sauce 16; if the glaze is too hard, add a bit of lemon juice, and if too fluid, add more powdered sugar. Pour the lemon glaze over the now cooled pound cake (17-18).