Lemon Blueberry Pound Cake with Blueberry Compote
This Lemon Blueberry Pound Cake is rich, buttery, and bursting with bright lemon flavor and juicy blueberries. Served with a simple blueberry compote, it’s perfect for brunch, tea time, or dessert.
Equipment
- Loaf pan (9x5 inch)
- Mixing bowls
- Electric mixer
- Saucepan
Ingredients
Pound Cake
- 1 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- 4 eggs room temperature
- 1/4 cup lemon juice freshly squeezed
- 2 tbsp lemon zest
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh blueberries tossed in 1 tbsp flour
Blueberry Compote
- 1 cup blueberries fresh or frozen
- 2 tbsp sugar
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- Cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Stir in lemon juice and zest. In a separate bowl, combine flour, baking powder, and salt. Add dry ingredients to the wet mixture.
- Fold in flour-coated blueberries. Pour batter into prepared pan and smooth the top.
- Bake for 55–60 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to wire rack.
- For compote: In a small saucepan, combine blueberries, sugar, and lemon juice. Simmer over medium heat for 8–10 minutes until thickened. Let cool slightly.
- Slice pound cake and serve with warm or chilled blueberry compote on top.
Notes
This cake can be made a day ahead and stored at room temperature. Compote can be refrigerated and reheated as needed.