Blueberry and Lemon Pound Cake
This Blueberry and Lemon Pound Cake is the perfect spring and summer treat. It’s light and refreshing with bursts of blueberry in every bite. The pound cake is moist and delicious!
I love this Blueberry and Lemon Pound Cake for a sweet breakfast or fruity dessert.
The recipe is incredibly easy to follow and even easier to make!
Whether you buy blueberries at the local farmers market or grocery store, this Lemon and Blueberry bread will be bursting with flavor.
In addition to the delicious flavor, the texture is absolute perfection. It’s moist while still being light and fluffy in every bite.
Main Ingredients
- All Purpose Flour
- Almond Flour
- Baking Powder
- Baking Soda
- Egg
- Salted Butter
- Olive Oil
- Almond Milk
- Vanilla Extract
- Granulated Sugar
- Lemon
- Blueberries
- Cornstarch
Using Fresh vs. Frozen Blueberries
Is there a difference between using fresh or frozen blueberries?
Yes, there is! Not a HUGE difference but enough to sway which you’ll purchase at the store.
While the flavor won’t change much, there may be some other factors that are impacted by using frozen blueberries.
Frozen blueberries will have more water content to them, making the batter slightly thinner than if you used fresh blueberries.
Another factor is that the batter may turn a blue or purple color as the frozen blueberries have a tendency to bleed more into the batter.
With these factors in mind, I tend to use fresh blueberries when baking in general. I prefer how the final result comes out both in taste, texture and the look of it when using fresh blueberries!
How to Add Blueberries to the Batter
When adding blueberries to the batter, you don’t want them all to sink to the bottom when baking.
To avoid this, toss the blueberries in cornstarch (or flour) before folding into the batter.
This will help the blueberries stay evenly baked throughout the loaf and not drop to the bottom. You won’t notice the extra cornstarch once the pound cake is baked!
See the photo below as to what it should look like when adding the blueberries to the batter.
How to Make Blueberry and Lemon Pound Cake
- Preheat the oven to 350 degrees F
- Add your eggs, oil, butter and almond milk to a large mixing bowl
- Whisk and mix until fully combined
- Add in the lemon juice, vanilla extract and granulated sugar
- Mix until fully combined
- Gently fold in the dry ingredients a little at a time
- In a small bowl, toss the blueberries in the cornstarch until all are covered
- Fold in the coated blueberries
- Pour the batter into a loaf pan that is greased/lined with parchment paper
- Smooth until even in the pan and top with extra blueberries if desired
- Bake for 30 minutes
- Remove from oven and cover the loaf with aluminum foil
- Put back into the oven and baked for an additional 20 minutes
- Once the loaf is done baking, remove from the oven and set aside to cool
- Do not remove from the pan until the loaf is fully cooled
- When ready, remove the loaf from the pan
- Slice and enjoy!
Frequently Asked Questions
Yes! Just use Gluten Free All Purpose Flour instead, swapping at a 1:1 ratio.
Nope! You can transfer the batter directly from the mixing bowl to the greased/parchment paper covered loaf pan.
Stick a toothpick in the center and it should come out clean when it’s done baking! The edges should be golden but not too dark.
You can! Swap the blueberries for other berries such as raspberries or blackberries at a 1:1 ratio. Make sure to still toss in cornstarch or flour before mixing into the batter.
Store in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days.
Blueberry and Lemon Pound Cake
Ingredients
- 2 large eggs, room temperature
- 1/2 cup salted butter, melted
- 2 tbsp olive oil
- 1/4 cup almond milk, unsweetened
- 2 large lemons, juice only
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1 1/2 cups all purpose flour, or gluten free all purpose flour
- 1/2 cup almond flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup fresh blueberries, plus some extra for topping
- 1 tbsp cornstarch, for coating blueberries
Instructions
- Preheat the oven to 350 degrees F
- Add your eggs, oil, butter and almond milk to a large mixing bowl
- Whisk and mix until fully combined
- Add in the lemon juice, vanilla extract and granulated sugar
- Mix until fully combined
- Gently fold in the dry ingredients a little at a time
- In a small bowl, toss the blueberries in the cornstarch until all are covered
- Fold in the coated blueberries
- Pour the batter into a loaf pan that is greased/lined with parchment paper
- Smooth until even in the pan and top with extra blueberries if desired
- Bake for 30 minutes
- Remove from oven and cover the loaf with aluminum foil
- Put back into the oven and baked for an additional 20 minutes
- Once the loaf is done baking, remove from the oven and set aside to cool
- Do not remove from the pan until the loaf is fully cooled
- When ready, remove the loaf from the pan
- Slice and enjoy!