This lemon blueberry pound cake, bursting with fresh flavors, is set to become your new favorite treat. Inspired by the comforting, homestyle baking of the Pioneer Woman, this recipe delivers a moist, tender crumb and a delightful balance of sweet blueberries and zesty lemon. Perfect for brunch, dessert, or a special occasion, this cake is surprisingly simple to make and guaranteed to impress.
If you’re searching for a truly exceptional lemon blueberry pound cake recipe, look no further. This version elevates the classic pound cake with vibrant lemon zest, fresh lemon juice, and juicy blueberries that practically melt in your mouth. Unlike some recipes that can be dry or bland, this cake is incredibly moist and flavorful, thanks to a few key techniques and quality ingredients. We’ve taken inspiration from the Pioneer Woman’s approach to home cooking – focusing on simple, wholesome ingredients and straightforward methods to create something truly special. While this isn’t officially a Pioneer Woman recipe, it captures the essence of her beloved baking style: comforting, delicious, and perfect for sharing.
This lemon blueberry pound cake is more than just a dessert; it’s an experience. The bright lemon flavor cuts through the richness of the pound cake, while the blueberries add bursts of sweetness and a beautiful visual appeal. Whether you’re a seasoned baker or just starting out, you’ll find this recipe easy to follow and incredibly rewarding. Skip the Bundt pan for this one – a classic loaf pan is the key to achieving the perfect texture and ensuring easy release.
If you’re a fan of lemon-infused treats, you’ll also love our recipes for lemon poppy seed muffins and classic lemon pound cake. Each recipe is designed to deliver that signature bright lemon flavor that everyone craves!
What You Need to Bake this Lemon Blueberry Pound Cake
Before you start, gather your ingredients. Fresh, high-quality ingredients are key to the best flavor in this Pioneer Woman inspired lemon blueberry pound cake.
Step-by-Step Baking Instructions
Follow these simple, step-by-step instructions to create your own delicious lemon blueberry pound cake, perfect for any occasion.
Start by preparing the lemons. Zest two large lemons to get 1 tablespoon of packed lemon zest for the cake and ¼ teaspoon for the glaze. Remember, zest first, juice second! It’s much easier to zest a whole lemon than a juiced one.
In a small bowl, create a tangy buttermilk substitute by whisking together ½ cup of milk with 2 tablespoons of fresh lemon juice and 1 tablespoon of lemon zest. Let this mixture sit for at least 10 minutes. Don’t worry when it curdles – that’s exactly what you want! This “soured milk” adds tenderness to the cake.
In a separate medium bowl, whisk together 2 cups of all-purpose flour, ¼ teaspoon of baking soda, and ¼ teaspoon of salt. These dry ingredients provide structure and balance the sweetness of the cake.
Gently toss 1 cup of fresh blueberries with 1 teaspoon of flour in a small bowl. This helps prevent the blueberries from sinking to the bottom of the cake during baking. Set aside both the dry ingredients and the floured blueberries.
Now, for the magic! In the bowl of an electric mixer fitted with the paddle attachment, cream together 1 stick (½ cup) of softened unsalted butter and 1¼ cups of granulated sugar.
Beat on medium speed for 2 to 3 minutes until the mixture becomes light and fluffy. This creaming process is crucial for a tender pound cake.
Scrape down the sides of the bowl to ensure everything is evenly mixed. Beat in 2 large eggs, one at a time, making sure each egg is fully incorporated before adding the next.
With the mixer on low speed, gradually add a third of the flour mixture to the wet ingredients. Mix until just combined.
Next, pour in half of the lemon-milk mixture. Mix until just combined.
Repeat by adding another third of the flour mixture, then the remaining lemon-milk mixture, and finally the last third of the flour mixture. Scrape down the sides of the bowl and mix briefly until the batter is smooth and evenly combined. Be careful not to overmix.
Gently fold in the flour-dusted blueberries using a spatula until they are evenly distributed throughout the batter.
Pour the batter into a prepared 9×5-inch loaf pan that has been sprayed with nonstick cooking spray and lined with parchment paper. Smooth the top of the batter with a spatula.
Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is golden brown.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Once the cake is completely cool, prepare the lemon glaze. In a small bowl, whisk together ¾ cup of confectioners’ sugar, ¼ teaspoon of lemon zest, and 1½ tablespoons of fresh lemon juice.
Adjust the consistency of the glaze by adding more confectioners’ sugar for a thicker glaze or more lemon juice for a thinner one. Aim for a thick but pourable consistency, similar to molasses or honey.
Spoon the lemon glaze generously over the cooled cake, allowing it to drizzle down the sides.
Let the glaze set for 10 to 15 minutes before slicing and serving. Use a serrated knife for clean slices. This Pioneer Woman inspired lemon blueberry pound cake is best enjoyed fresh but will keep well for up to 3 days stored in an airtight container at room temperature.
Video Tutorial
For a visual guide, check out this helpful video tutorial:
[Video Tutorial Link – Insert actual video link here if available from original source]
You Might Also Enjoy
If you loved this Pioneer Woman style lemon blueberry pound cake, be sure to explore these other delicious recipes:
- Classic Lemon Pound Cake Recipe
- Lemon Poppy Seed Muffins
- [Other Pound Cake Variations – Link to category or other relevant recipes on your site]
Print Recipe
Lemon Blueberry Pound Cake Recipe
Inspired by the comforting baking of the Pioneer Woman, this lemon blueberry pound cake is a delightful treat bursting with fresh flavors.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 8-10 slices
Ingredients
For the Cake:
- ½ cup milk
- 1 tablespoon grated lemon zest, packed
- 2 tablespoons fresh lemon juice
- 2 cups + 1 teaspoon all-purpose flour, spooned and leveled
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries, fresh or frozen (do not defrost if frozen)
- ½ cup (1 stick) unsalted butter, softened
- 1¼ cups granulated sugar
- 2 large eggs
For the Glaze:
- ¾ cup confectioners’ sugar
- ¼ teaspoon lemon zest, packed
- 1½ tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9×5-inch loaf pan with nonstick spray and parchment paper.
- Whisk together milk, 1 tbsp lemon zest, and lemon juice. Let sit for 10 minutes.
- Whisk together 2 cups flour, baking soda, and salt. Toss blueberries with 1 tsp flour.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time.
- Gradually add dry ingredients alternating with lemon-milk mixture, starting and ending with dry ingredients.
- Fold in floured blueberries.
- Pour batter into prepared pan and bake for 50-60 minutes, or until a tester comes out clean.
- Cool in pan for 10 minutes, then invert onto a rack to cool completely.
- Whisk glaze ingredients together, adjusting consistency as needed.
- Drizzle glaze over cooled cake and let set before serving.
Nutrition Information
Link to Nutritional Data Disclaimer (Same as original)
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