Lemon Blueberry Cake With Lemon Drizzle

Super moist and easy to bake lemon pound cake with fresh blueberries and a tangy lemon drizzle.

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Pound cake is one of my favorite things to bake. It’s great to keep on hand for when you need to make a dessert ahead of time or for that last minute guest that drops in. Depending on the season, I like to use whatever is in peak freshness. This recipe has a zing from the lemon drizzle and is packed with flavor.

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What ingredients do you need for lemon blueberry cake with lemon drizzle?

• Milk
• Lemons
• Flour
• Baking Soda
• Fine Sea Salt
• Blueberries
• Butter
• Sugar
• Eggs
• Powdered sugar

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The Recipe

Set the oven to 350 degrees. Mix blueberries with 1 tablespoon flour and set aside. In a large mixing bowl, beat butter and sugar together until light and fluffy. Then add lemon zest and juice. Next add eggs 1 at a time making sure to scrape down sides in between each egg. Then add the milk.

In a separate bowl mix flour, baking soda, and salt together.  Mix in the butter. Gently fold floured blueberries into batter. Be gentle, trying not to mash them. The flour will help stop the berries from sinking to the bottom of the pan. Pour the batter into a prepared loaf pan. You can either spray it with a nonstick coating or butter and flour.  Sprinkle the top with sugar and place in the oven for approximately 1 hour. Test at 45 minutes and rotate pan to make sure it is evenly cooking. When cooked through, remove from the oven and let sit for 1/2 hour before trying to remove from the pan.

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While waiting for the loaf to cool, mix together juice and zest of 1 lemon and 2 cups of powdered sugar for the lemon icing. It should be very thick. After removing the loaf from the pan, let cool completely. Then drizzle with lemon icing.

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Recipe Tips:

• Depending on the season you can use other berries such as raspberries, strawberries, blackberries, or even fresh figs.
• If the cake gets a little stale, I like to butter and toast in a sauté pan on the stove. Brown both sides and serve with fresh whipped cream.

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Make Ahead:

• Pound cake can be made up to 5 days ahead, if wrapped tightly and still retain moisture.
• I usually make mine at least a day or two before I need it. It is a great cake if you want something around in case of surprise guests.
• You can freeze the batter and bake when needed. Freeze for up to 6 months.

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Storing tips:

• Store in the refrigerator for up to 5 days tightly wrapped in plastic so it doesn't dry out.
• The cake freezes very well, wrapped tightly in plastic and then placed in a zip lock bag.You can freeze for up to 6 months.

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