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    Home Ā» Recipes

    Blueberry Pound Cake in Loaf Pan Recipe

    Dec 11, 2021 · 9 Comments

    Jump to Recipe Print Recipe

    Moist lemon blueberry pound cake in a loaf pan with lemon frosting is super tasty! Probably one of the most ascetically pleasing desserts you can make with entry level baking skills. This simple dessert is perfect for the perfect celebration. Yes, baking does take patience, but with the right recipe it doesn't have to take all day. This Lemon Blueberry Pound Cake recipe is so easy to make from scratch, 15 minutes of prep time is all it takes.

    This post may contain affiliate links. This means if you click on a link and purchase something, I may earn a small commission from it. In the footer of this page is my full disclosure policy. 

    blueberry pound cake sliced open.

    Ingredients:

    • Milk - moistens the mixture
    • Lemon extract and Lemon juice - the lemon flavor
    • White sugar - sweetens the cake recipe
    • Butter - helps provide fat
    • Eggs - helps ingredients stick together
    • Flour - the base of the mixture
    • Baking soda - helps cake rise a little
    • Blueberries - the pop of color and nutrients in the mixture
    • Lemon frosting - you can use any frosting of your choice

    How to make blueberry lemon pound cake:

    • Lemon and milk - when you put lemon juice and milk together, you are basically making this blueberry pound cake with buttermilk since lemon juice and milk is buttermilk.
    • Wet ingredients - mixing the wet ingredients together first allow air to be beat into the mixture and fluff up the sugar and butter.
    • Dry ingredients - the dry ingredients being mixed into the wet ingredients creates the batter
    • Stirring in blueberries - carefully stirring in the blueberries as opposed to mixing allows for the blueberries to not pop open and disperse their juice all over the mixture.

    Tips for making loaf cake

    • Let cool - please let your cake completely cool before adding the glaze. We don't want the glaze to melt right off!
    • Gently fold in berries - berries should be be bleeding color all over the cake. Gently fold in berries so they don't disperse juices in the batter
    blueberry pound cake side view.
    Does blueberry pound cake need to be refrigerated?

    If storing a long period of time, store in the fridge to keep fresh. Note that the fridge can dry out the cake though.

    Can I use frozen blueberries in pound cake?

    Yes, do not thaw them though as they can get mushy and the mixture won't be yellow, it will turn a green/blue color.

    What makes a pound cake not a regular cake?

    A pound cake is more dense and not as fluffy throughout like a regular birthday cake you would eat with frosting.

    Can I make pound cake in a bundt pan?

    Yes, double the recipe and cook in a bundt pan instead of loaf pan.

    Variations of moist blueberry pound cake with icing:

    • No frosting - you can omit the frosting if you want to cut back on calories. The frosting adds an extra sweet taste and is astetically pleasing
    • Different frosting - you can use cream cheese frosting, vanilla frosting, buttercream frosting, etc if you don't want the extra lemon flavor from the lemon icing.
    • No lemon flavor - if you just wish for this to be a blueberry pound cake, you can omit the lemon ingredients.
    • More fruits - if you want to add more nutrients besides the blueberries, other berries such as raspberries and black berries can also be used.

    How to store:

    • Fridge - store this in an air tight container room temperature if going to be eating within 1-3 days. If longer than that, keep in the refrigerator for up to a week.
    • Freezer - I have not tried freezing this recipe. If you would like to try it, go for it! Let me know how it goes.Ā 

    Other cake recipes:

    • carrot cake
    • candycorn cupcakes
    • strawberry cream cheese bread
    blueberry pound cake

    Blueberry Pound Cake with Icing

    This simple blueberry pound cake dessert is perfect for the perfect celebration.
    5 from 9 votes
    Print Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine American
    Servings 8 people
    Calories 503 kcal

    Recommended Products

    loaf pan
    spatula
    hand mixer or stand mixer

    Ingredients
      

    • ā…“ cup milk
    • 1 tablespoon lemon extract
    • 1 tablespoon lemon juice
    • 1 ½ cups white sugar
    • 1 ½ cups butter
    • 3 eggs
    • 2 cups flour
    • ¼ teaspoon baking soda
    • dash salt
    • 1 cup blueberries
    • 4 tablespoon icing flavor of choice

    Instructions
     

    • In a measuring cup, measure out the milk. Dump in the lemon extract and lemon juice. Set aside.
    • In a mixer, beat together butter and sugar until fluffy. Add in eggs and continue to mix until well combined. Add flour, baking soda, and salt and stir. Pour in milk/lemon mixture and stir until mixed throughout. Gently fold in the blueberries.
    • Prepare loaf pan by spraying it with nonstick spray. Cut rectangle square of parchment paper and place in loaf pan. Make sure there is enough parchment paper on the edges so you can lift it out later. Spray parchment paper with nonstick spray.
    • Pour batter into parchment paper in the loaf pan. Bake for 50 minutes at 325 degrees. Bake an additional 10 minutes at 350 degrees.
    • To check if the blueberry pound cake is done, insert a toothpick into the cake. If it comes out clean, then it is done. If not, allow a few extra minute to bake and then test again.
    • To serve, lift pound cake out of pan by pulling up the parchment paper. Place on a plate. Cut and serve with your favorite icing.

    Nutrition

    Sodium: 277mgCalories: 503kcalProtein: 4.9gCarbohydrates: 55.2g

    All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.

    Keyword blueberry pound cake, how to make blueberry pound cake, moist blueberry pound cake
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Freya says

      December 13, 2021 at 2:05 am

      5 stars
      Such a delicious, classic recipe, and so quick to bake!

      Reply
    2. Linda says

      December 13, 2021 at 2:10 am

      5 stars
      Love every bite of this pound cake!

      Reply
    3. Amy says

      December 13, 2021 at 3:59 am

      5 stars
      Love a good pound cake and it's blueberry season too! Yum

      Reply
    4. Megan Ellam says

      December 13, 2021 at 4:03 am

      5 stars
      This looks sooooo good!

      Reply
    5. Kayla DiMaggio says

      December 13, 2021 at 7:28 am

      5 stars
      Yum! This was delicious!

      Reply
    6. serena says

      December 13, 2021 at 2:08 pm

      5 stars
      Yum! Loved it!

      Reply
    7. Brianna says

      December 13, 2021 at 9:07 pm

      5 stars
      Moist tender cake and so easy to make!

      Reply
    8. Mama Maggie's Kitchen says

      December 14, 2021 at 1:39 am

      5 stars
      This dish looks so deliciously good. I wish I could eat that right this minute!

      Reply
    9. Toni says

      December 14, 2021 at 10:02 am

      5 stars
      This is really good!! I will definitely make it again!

      Reply

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    About Tyanne

    Tyanne is a self-proclaimed foodie, spicy food connoisseur, pasta lover, and a family woman who believes in easy, flavorful recipes that bring the family together around the table. Her blogging journey began in November 2019 when she decided that she wanted a digital notecard to keep her recipes on. She built her food blog www.cookingwithtyanne.com to not only save her own recipes, but to share them with the world as well. Today, she still runs her food blog, but also has a cookbook titled "Deliciously Fresh Freezer Meals" on Amazon. Read More…

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