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Blueberry Lemon Pound Cake

  • Author: Pour Olive Oil
  • Prep Time: 10
  • Cook Time: 50-70
  • Total Time: 25 minute


Subtly sweet for breakfast, brunch, and treats.



2 cups all purpose flour

1/4 tsp salt

1 tsp baking powder

1 cup butter, soft

1 cup & 2 tbsp sugar (1 and 1/4 cup total for a bit more sweetness)

3 oz cream cheese, soft

4 eggs, room temp

2 tsp vanilla extract

2 tbsp Pour Olive’s Lemon Olive Oil

2 tbsp lemon zest

1 to 2 cups of fruit- We used blueberries, you can sub in raspberries or strawberries
*my blueberries were frozen when added and it baked great!


Preheat oven to 350*F (325*F if convection). Oil and flour a loaf pan.

Sift flour, salt, and baking powder into a bowl.

In a large bowl, beat butter and sugar till light a fluffy and pale in color, then beat in cream cheese. Scrape bowl.

Add eggs, one at a time. Scrape the bowl well.

Stir in vanilla, lemon oil, and lemon zest.

Add in half the flour mix and stir, add the rest and stir till smooth.

Fold in fruit.

Pour batter into prepared pan and bake 50-75mins. Depends on your chosen pan, oven and temperature.


*if you care to glaze the loaf – mix 1 to 2 cups powdered sugar with 1-2 tbsp lemon juice (adjust for desired consistency and flavor) then just pour over the top!