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Moist Lemon Blueberry Pound Cake Recipe with Easy Buttery Crust

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A moist and tender lemon blueberry pound cake with a golden, flaky buttery crust that offers a perfect balance of sweet and tangy flavors. Ideal for brunch, dessert, or any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (120ml) whole milk, room temperature
  • 1 ½ cups (225g) fresh blueberries
  • 2 tablespoons unsalted butter, melted (for brushing)
  • 2 tablespoons granulated sugar (for sprinkling on top)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan with butter and lightly dust with flour, or use a parchment paper liner for easy removal.
  2. In a large bowl, beat 1 cup (226g) softened unsalted butter with 1 ¾ cups (350g) granulated sugar using an electric mixer on medium speed until light and fluffy, about 4-5 minutes.
  3. Beat in 4 large eggs, one at a time, ensuring each is fully incorporated before adding the next.
  4. Stir in 1 tablespoon freshly grated lemon zest and 2 tablespoons lemon juice.
  5. In a separate bowl, whisk together 2 ½ cups (312g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  6. With the mixer on low, add the dry ingredients in three parts, alternating with ½ cup (120ml) whole milk, starting and ending with the flour mixture. Mix just until combined.
  7. Using a rubber spatula, gently fold in 1 ½ cups (225g) fresh blueberries without breaking them.
  8. Transfer the batter to the prepared loaf pan and smooth the top with the spatula.
  9. Brush 2 tablespoons melted unsalted butter evenly over the top of the batter, then sprinkle 2 tablespoons granulated sugar on top.
  10. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Check at 60 minutes as ovens vary.
  11. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  12. Slice and serve. Optionally, pair with tea or whipped cream.

Notes

Use softened butter for proper creaming. Room temperature eggs improve batter texture. Do not overmix after adding flour to avoid toughness. Fold blueberries gently to prevent color bleeding. Toss blueberries in flour if they sink. Tent with foil if crust browns too fast. Cool completely before slicing to maintain crust crispness.

Nutrition

Keywords: lemon blueberry pound cake, moist pound cake, buttery crust, lemon cake, blueberry dessert, easy pound cake recipe, brunch cake

Find it online: https://hungermind.com/moist-lemon-blueberry-pound-cake-recipe-with-easy-buttery-crust/