Lemon and blueberry pound cake, a delicious cake with a burst of fresh blueberries in every bite.

It’s a moist, soft cake that requires a simple preparation. You’ll love this recipe because it’s truly delicious, the simple lemon glaze, spread over the cake and the subtle use of lemon zest in the batter, perfectly balance the sweetness.

You’ll find blueberries in every bite, I always add extra fruit to the cake batter and also on top, so there are blueberries in every slice. By beating sugar and eggs before adding the rest of the ingredients, you’ll get a dense and moist cake, truly delicious, the texture is unbeatable.

Perfect snack for an afternoon tea, or breakfast, or just whenever you feel like it…

Here are some other delicious cakes with blueberries:

Difficulty: Easy
Cost: Inexpensive
Preparation time: 20 Minutes
Portions: 6 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

566.11 Kcal

calories per serving

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Energy 566.11 (Kcal)
Carbohydrates 74.54 (g) of which sugars 46.74 (g)
Proteins 8.77 (g)
Fat 27.39 (g) of which saturated 9.36 (g)of which unsaturated 5.93 (g)
Fibers 1.73 (g)
Sodium 189.49 (mg)

Indicative values for a portion of 191 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

3 eggs (whole)
1 cup sugar
2 teaspoons vanilla extract
1/2 cup butter (melted and cooled)
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
3 tablespoons lemon juice
tablespoons lemon zest (2- grated)
1 cup heavy cream
1 cup blueberries
1 tablespoon milk
1 tablespoon lemon juice
1 cup powdered sugar

Tools

Electric Whisk Moulinex HM450 PrepMix, Electric Beater, 450 W Power, 5 Adjustable Speeds and a Turbo Button, 2 Stainless Steel Blades, 2 Kneading Hooks, Comfortable Use, White and Grey
Hand Whisks Metaltex 12.28.25 Stainless Steel Whisk, 8 Kitchen Wires, Stainless, Silver
Loaf Pans Guardini, Selenia Line, Loaf Pan 10x4in, Tinned Band, For Loaf Cakes, Soft Cakes, Leavened and Bread
Parchment Paper Cuki Parchment Paper in 13x15in Sheets – 25 Sheets – 1 Pack

Steps

Melt the butter in the microwave or over low heat on the stove, then set aside to cool. Meanwhile, weigh the dry ingredients – flour, baking powder, salt – and place them in a medium-sized bowl
Beat the eggs, sugar, and vanilla in a stand mixer at medium-high speed, or with an electric whisk, for about 3 minutes, until the mixture has doubled in volume. Gradually pour in the melted, cooled butter while still mixing, until well incorporated. Mix for another 2 minutes.
Add half of the dry ingredients to the mixture and mix on low speed, just to combine, but not too much. Add half of the heavy cream and the lemon zest, mixing until well incorporated. Pour in the other half of the dry ingredients, still mixing. Finally, add the remaining half of the heavy cream and the lemon juice, and mix well.
Now incorporate the washed and dried blueberries, reserving a few for topping the cake, and mix gently. Pour the batter into a loaf pan lined with parchment paper, I used a 10x4in loaf pan. Bake in a preheated oven at 350°F for about 50 minutes, do the toothpick test to check for doneness.
In a bowl, combine the powdered sugar and milk, and mix with a hand whisk. Then add the lemon juice, 1 tablespoon at a time, until you reach the desired consistency. If you want a thicker glaze, add a bit more powdered sugar. Then pour it over the cake and top with the reserved blueberries.