Blueberry Lemon Pound Cake Loaf

Do you love pound cake? I sure do. In fact, I love any sort of cake, but pound cake is one of my favorite things to bake and eat. Last year, I shared my now famous Lemon Pound Cake Recipe (better than Starbucks) and let me tell you, it is a keeper! It’s moist and fluffy, with a delicious tart lemon flavor and sweet bursts of blueberry.

Now that lemon baked goods season is approaching, you might also want to try these additional lemon sweet treats. Check out our scrumptious recipes for Lemon Brownies, Raspberry Lemon Napoleons, or Lemon Biscotti.

Before starting this recipe, you’ll want to verify that you have the following ingredients:

• Sugar – Granulated, white sugar will help to sweeten this loaf.
• Butter – Unsalted butter helps to add that classic buttery taste and moisture.
• Eggs – The large variety works well to bind and add structure (along with the flour) to the loaf. Room temperature egg work best.
• Lemon – One large, ripe lemon should do the trick (although you might need 2). You will be zesting it to remove only the yellow outer peel. You will also need the juice from it. An average lemon has 3 tablespoons, but mine was jumbo and has 4! Roll the lemon around on a hard surface like a cutting board to get the juices flowing.
• Flour – All-purpose flour will make up the structure of this loaf.
• Baking powder – We help the load to rise.
• Salt – Always used in baking, this enhances the flavors.
• Milk – Whole milk (or 2%) adds moisture to the loaf and makes the dough pourable.
• Blueberries – Fresh blueberries add texture, sweetness, color, and additional moisture, hence the longer baking time.

Preheat your oven to 350°F and gather your ingredients and supplies. I line my loaf pan with parchment paper to make it cleaner, and easier to remove.

Add the paddle attachment to the stand mixer. Pour the sugar into the mixer bowl and add the stick of butter. Blend until fluffy; about 4 minutes on medium speed.

Beat in the eggs, lemon juice & zest (loaf portions). Whisk the flour, salt, and baking powder, and gradually add that in. Slowly add in the milk and once the batter comes together, scrape the sides down. Fold in the fresh blueberries but do not overmix.

Pour the batter into the parchment-lined loaf cake and bake for 55-65 minutes. The top of the loaf will be cracked, raised, golden brown in color, and firm to the touch. A toothpick inserted into the center of the loaf should come out clean once ready.

Once done, allow the loaf to cool on a wire rack for one hour before slicing it. To remove, simply grab each side of the parchment paper, and transfer to a serving tray.

Tip: This loaf must be cooled fully before slicing it with a bread knife.

Once 100% cooled, this can be stored for up to 4 days at room temperature when wrapped tightly.

Lemon pound cake can be stored in the freezer for up to 3 months. If you want to freeze your loaf, allow it to cool for at least 90 minutes. Then, wrap it tightly in plastic wrap, use a food storage system, freezer-safe container, or zippered bag to prevent freezer burn. Next, store the entire loaf or slices inside the freezer where they won’t be crushed by other heavy foods.

When you’re ready to eat your frozen pound cake, you can remove it from the freezer the night before and allow it to defrost at room temperature. Defrosting pound cake at room temperature could take up to 3 or 4 hours.

• Lemon Ricotta Cookies
• No-Bake Lemon Cream Pie
• Lemon Chiffon Cake