Go Back
When it comes to baking, few things can rival the joy of creating a loaf that perfectly balances tartness and sweetness. The Zesty Lemon Blueberry Bliss Loaf is a prime example of this delightful harmony. With its vibrant lemon flavor paired beautifully with sweet, juicy blueberries, this loaf is not only a feast for the taste buds but also a visual delight. Whether served at a brunch gathering, enjoyed during an afternoon tea, or savored as a light dessert, this loaf is versatile enough to shine on any occasion.

Lemon Blueberry Pound Cake Loaf

Indulge in the delightful harmony of flavors with the Zesty Lemon Blueberry Bliss Loaf. This refreshing treat perfectly balances tart lemon and sweet blueberries, making it ideal for brunches, afternoon teas, or light desserts. Packed with nutritious blueberries and vibrant lemon zest, each bite is not only delicious but also visually appealing. Easy to make and versatile for any occasion, this loaf shines year-round. Discover the joy of baking and share this delightful creation with friends and family!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

Zest of 1 large lemon

1 teaspoon pure vanilla extract

½ cup buttermilk (or milk with 1 teaspoon lemon juice)

1 cup fresh blueberries (or frozen, thawed and drained)

2 tablespoons lemon juice (from the zested lemon)

¼ cup powdered sugar (for glaze, optional)

1-2 tablespoons lemon juice (for glaze, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper for easy removal.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer, cream together on medium speed until light and fluffy, about 3-4 minutes.

        Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then, mix in the lemon zest and vanilla extract until well combined.

          Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk and the 2 tablespoons of lemon juice. Start and end with the dry mixture. Mix until just combined; do not overmix.

            Fold in Blueberries: Gently fold in the fresh blueberries using a spatula, taking care not to break them.

              Pour into the Pan: Pour the batter into the prepared loaf pan and smooth the top.

                Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent with aluminum foil.

                  Cool: Remove from the oven and let the loaf cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.

                    Make the Glaze (optional): In a small bowl, mix the powdered sugar with 1-2 tablespoons of lemon juice until smooth. Drizzle over the cooled loaf for a sweet finishing touch.

                      Serve and Enjoy: Slice and enjoy the sweet and tangy flavors of your Lemon Blueberry Pound Cake.

                        Prep Time, Total Time, Servings: 15 minutes | 1 hour 10 minutes | 8 servings