Cookies, Candy & Desserts

Lemon Blueberry Pound Cake - 2026
​​​​​​Recipe courtesy of Ron Wozny

INGREDIENTS
Dry Ingredients

• 1 cup all-purpose flour 
• 1 cup cake flour 
• 1 tsp baking powder 
• ½ tsp salt 

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 ¼ cups granulated sugar 
• 4 large eggs, room temperature 
• 2 tsp vanilla extract 
• 2 tbsp lemon zest (2 large lemons) 
• 3 tbsp fresh lemon juice 

Blueberries

• 1–1¼ cups fresh blueberries 
• 1 tbsp flour

Lemon Syrup 

• 2 tbsp lemon juice 
• 2 tbsp sugar 

Glaze

• 1 cup powdered sugar 
• 2–3 tbsp lemon juice 
• ½ tsp lemon zest 

​PREPARATION

• Preheat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper. 
• Whisk together dry ingredients and set aside. 
• Using a mixer, cream butter and 1 ¼ cups sugar together for 3–4 minutes until pale and fluffy.
• Mix in eggs one at a time. Then add vanilla, 2 tablespoons lemon zest, and 3 tablespoons lemon juice. Note: The batter may look slightly curdled — that’s normal. 
• Add half of the dry ingredients and mix to combine. Add the remaining dry ingredients and mix just until combined. Note: Do not overmix once the flour is added. This helps maintain a tender crumb.
  
• Toss the blueberries with 1 tablespoon flour. Gently fold them into the batter.
• Spread batter evenly into the loaf pan. Bake 55–70 minutes, until a toothpick comes out clean. Note: Tent with foil if top browns early.
• Let cool in the pan for 10–15 minutes, then transfer to a rack.
  
• While cake is warm, make the lemon syrup. Heat 2 tablespoons lemon juice and 2 tablespoons sugar until just dissolved. Brush syrup evenly over the warm cake. Let cake finish cooling.
• Once completely cool, whisk powdered sugar, lemon juice and lemon zest to make a glaze. Drizzle generously over the top.

Ben requested a Lemon Blueberry Pound Cake for his 25th birthday. This is what we came up with!