Cakes, Not really a Baker

Lemon Blueberry Pound Cake

My favourite cake ever! I’ve been looking for blueberries since the the lockdown began, I couldn’t find any! Thankfully I found some this week. I did a dance when I was told blueberries was available. All I had on my mind was folding them into my cake I forgot to save some for a photo op!

As much as I love the a simple Lemon Cake , my love for the Lemon Blueberry is greater! What is tea time without some cake, especially a lemon cake



  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt  
  • 200 g butter, (room temperature)
  • 1 cup sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • Zest of 2 lemons (roughly 2 tbsp)
  • 1/2 cup milk (room temperature)
  • 2 tbsp fresh lemon juice
  • 150 – 175 g fresh blueberries,


  1. Preheat oven to 350°c grease e or spray the pan ,then line with parchment paper and spray or grease again.
  2. In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  3. Add vanilla extract and lemon zest, lemon juice.
  4. Add milk slowly and beat until combined.
  5. In a separate medium bowl, whisk together 2 cups flour, baking powder, and salt.
  6. Using a spatula, add dry ingredients to wet ingredients and stir until just combined.
  7. In a medium bowl, add some flour to blueberries and toss to coat.
  8. Fold floured blueberries into cake batter. Reserve some blueberries for topping.
  9. Pour batter into prepared loaf pan and smooth top with a spatula
  10. Sprinkle with reserved blueberries and bake for about an hour or until a toothpick inserted into the middle comes out clean.
  11. Let cool 10 minutes, before you take it out of the pan and onto a wire rack to cool.

Serve and enjoy!

4 thoughts on “Lemon Blueberry Pound Cake”

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