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  • Jessica Larit

Blueberry Lemon Pound Cake!

Updated: Jun 3


This Blueberry Lemon Pound Cake is so delicious and bursting with fresh blueberries and lemon! You can serve this pound cake at breakfast, brunch, for a snack, with afternoon tea, or even dessert! It is light, moist, and the lemon glaze is the perfect drizzle! This loaf recipe is definitely a family favorite!


Ingredients:

-2 cups flour

-1/2 teaspoon baking soda

-1/2 cup salted butter (softened)

-1 1/4 cup granulated sugar

-2 1/2 tablespoon fresh squeezed lemon juice

-3/4 tablespoon lemon zest

-1/2 cup oat milk

-1/4 tsp vanilla extract

-2 eggs

-pinch of salt

-1 1/2 cup of fresh blueberries


Lemon Glaze:

-1 cup powdered sugar

-2 1/2 tablespoons oat milk

-2 tablespoons butter (melted)

-1 tablespoon fresh squeezed lemon juice

Next Step:

-Preheat oven to 350 F and line a 9x5 loaf pan with parchment paper.

-In a small bowl combine the flour and baking soda. Set aside.

-In a large mixing bowl add the butter and sugar. Using a hand or stand mixer, mix until combined.

-Add in the eggs and mix.

-Then add in the lemon juice, lemon zest, oat milk, vanilla extract, and a pinch of salt. Mix until combined.

-Slowly pour the dry ingredients into the wet ingredients and mix until your batter comes together.

-Gently fold in the blueberries.

-Add the batter to the loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean. (I baked this loaf for 55 minutes).

-Take out and let cool completely.

-To make the lemon glaze, combine the powdered sugar, oat milk, butter, and lemon juice. Using a hand mixer, beat until combined.

-Drizzle the glaze all over your loaf!

-Serve and ENJOY!! *For additional recipes please follow me on Instagram @a.sprinkle.of.sweet


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