Tested till perfect Blueberry Lemon Pound Cake
Blueberry Lemon Pound Cake
Photography by Yvonne Duivenvoorden

Blueberry Lemon Pound Cake

Small fresh wild blueberries are perfect for this dense lemony cake. However, you can use frozen (unthawed) blueberries if fresh are not in season.

By Alison Kent and The Test Kitchen

Source: Canadian Living Magazine: June 2011

Recipe4 out of 5 based on 53 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 mins
  • Total time 1 hour 30 minutes
  • Portion size 12


  • 1 cup 1cupunsalted butter, softened
  • 1 cup 1cupgranulated sugar
  • 4 4eggeggs
  • 3 tbsp 3tbspmilk
  • 2 tbsp 2tbspfinely grated lemon zest
  • 1 tsp 1tspvanilla
  • 2 cups 2cupsall-purpose flour
  • 1 tsp 1tspbaking powder
  • 1/2 tsp 1/2tspsalt
  • 1-1/2 cups 1-1/2cupsfresh wild blueberries

Lemon Syrup:

  • 1/4 cup 1/4cupgranulated sugar
  • 3 tbsp 3tbsplemon juice
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In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time, until light and creamy. Beat in milk, lemon zest and vanilla.

In separate bowl, whisk together all but 1 tbsp of the flour, baking powder and salt; stir into butter mixture until smooth and blended.

Toss blueberries with remaining flour; fold half into batter. Scrape half of the batter into 9- x 5-inch (2 L) parchment paper-lined loaf pan. Sprinkle with remaining blueberries. Scrape remaining batter over berries, smoothing top. Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, about 1-1/2 hours.

Lemon syrup: In microwaveable bowl, microwave sugar with lemon juice at high, stirring once, until hot and sugar is dissolved, 30 seconds. With skewer, poke holes all over top of cake; brush or pour syrup evenly over top. Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely. (Make-ahead: Wrap in waxed paper and store for up to 2 days or overwrap in foil and freeze for up to 1 month.)

Nutritional Information Per serving: about

cal 331 pro 5g total fat 17g sat. fat 10g
carb 40g fibre 1g chol 103mg sodium 145mg
potassium 75mg

% RDI:

calcium 3 iron 9 vit A 16 vit C 7
folate 24
This recipe is featured on Your seasonal food guide: Blueberries
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