I’m so excited to share this Lemon Blueberry Pound Cake recipe as the first official post of CoinedCuisine.com! Welcome to all my Coined Crew; you’ll learn a lot of new recipes while keeping your grocery budget in check. It’s time to experience the intersection of food and finance.
Whoever decided to put blueberries and lemon together, bravo! I’ve made this flavor combination with lemonade, cheesecake, scones, and now – something super easy and yummy – a moist and light Lemon Blueberry Cake. Let’s get into one of my go-to recipes for potlucks, holidays, or brunches at home!
- Lemons – Trust me – fresh lemons are your friend for this recipe! We’re going to get our money’s worth by juicing the lemons as well as zesting the peels for an extra pop of flavor.
- Blueberries – You can use fresh or frozen (unthawed) berries. Be sure to wash them thoroughly; and distribute them through the batter as evenly as possible.
- Homemade Lemon Glaze – We’re going to make a quick homemade glaze using lemon juice, lemon zest, and confectioner’s sugar. It’s super easy, and adds a great texture and flavor to the top of our cake!
How to Make Lemon Blueberry Pound Cake with Homemade Glaze
I’ve eaten this cake (some people call it bread, haha) for breakfast, a snack, or dessert; so this is truly a multitalented recipe. Be sure not to over-beat the batter after adding everything together to keep the cake as moist as possible. As long as you thoroughly grease your loaf pan, there shouldn’t be any trouble with removing the cake once cooled!
We’re going to start out by mixing the lemon juice and milk together and letting it sit; it will slightly curdle which is exactly what we want. In another bowl, mix all of your dry ingredients together.
Next, it’s time to cream the butter, sugar, and lemon zest together using an electric mixer. Adding lemon zest to sugar really helps the peels release their delicious and fragrant oils! Incorporate the vanilla extract and eggs to your sugar mixture.
Alternate pouring the dry mixture and wet mixture into the creamed butter + sugar until a smooth batter forms. Fold in your flour-tossed blueberries, then add the batter to a loaf pan and bake.
While the cake is cooling, you can quickly create a lemon glaze with some lemon juice, lemon zest, and confectioners sugar. Pour it over your cool cake, let set for a few minutes, then dig in! This cake won’t last long in your house, guaranteed.
Other Tasty Brunch Ideas
Lemon Blueberry Cake
- ½ cup milk
- ½ cup fresh lemon juice about 1 1½ lemons, juiced
- 2 cups all-purpose flour
- ¼ tsp. salt
- ¼ tsp. baking soda
- ½ cup unsalted butter softened
- 1 ¼ cup granulated sugar
- 1 tbsp. grated lemon zest
- 1 tsp. vanilla extract
- 2 ct. eggs large
- 1 tbsp all-purpose flour
- ¾ cup blueberries
- ½ cup powdered sugar
- 3 tbsp. fresh lemon juice about ½ lemon, juiced
- ½ tsp. grated lemon zest
For the Cake:
- Preheat oven to 350°F. Grease a 9×5 loaf pan with non-stick cooking spray.
- In a small bowl, stir together the milk and lemon juice. Set the bowl aside while you work on the remaining parts of the recipe. (It's okay that the mixture will curdle.)
- In a another bowl, combine the flour (save the tbsp. for later), baking powder, and salt.
- Cream the butter, sugar, and lemon zest in a large bowl using an electric mixer, scraping down the sides of the bowl when necessary.
- Add in the vanilla and the eggs one at a time. Mix until combined.
- Turn the mixer to low speed and add in some of the flour mixture, some of the milk mixture, then alternate until both bowls are done.
- To your dry ingredient bowl, add in the remaining cup of flour and blueberries. Toss until combined.[Pro tip: this keeps ingredients from sinking to the bottom of whatever you are baking – I use this trick for berries, sprinkles, nuts, etc!]
- Gently fold blueberries into the batter.
- Pour the batter into your prepared loaf pan and bake for 45 minutes, then turn the oven off and leave the cake in for another 5. A knife or toothpick in the middle should come out clean.
- Let the cake cool for about 10 minutes in the pan, then transfer to a wire rack.
For the Glaze:
- Mix the powdered sugar, lemon juice, and lemon zest until the consistency is similar to honey. (Add any additional liquid or powdered sugar as needed.)
- Pour the glaze over the cooled cake, then let sit for another 5 minutes. Slice and enjoy!
The Coined Breakdown
- Total Cost per slice: $0.65
- Total Cost (8 slices): $3.89
- Those Other Guys: $4.99 per slice