Blueberry Pound cake

This recipe is an inspiration from a Blueberry cake Recipe (I found it at the back of a calendar) except, there is an orange element in my recipe. I was going to one of my friend’s place and I was wondering what to take and I thought why not blueberry pound cake! This cake is very moist and is very fruity and tangy.I feel it is just perfect for Spring or Summer.They make a perfect evening snack and go very well with a cup of coffee or tea.


8 oz Fresh blueberries
1 stick unsalted butter, room temperature
2 eggs
1 2/3 cups all purpose flour
1 cup sugar
1 tsp baking powder
½ tsp salt
½ cup milk
½ tsp lemon zest and orange zest (combined)

For the glaze:
2 tbsp lemon juice
1 tbsp orange juice
1/3 cup sugar

Grease a loaf pan and keep it aside.


Sift the flour to make sure there are no lumps. Add salt and baking powder. Whisk together the butter and sugar and then beat in eggs until soft. Don’t overdo it. Add the dry ingredients and milk (Slowly so that there won’t be any lumps-One after another) to the egg mixture. Now gently fold the blueberries and the citrus zest.

Pour in the pan and bake in a preheated 350F oven for about an hour or until a fork comes out clean.

Glaze: Combine the sugar and juices and heat until the mixture is in the consistency of sugar syrup. Pour it on the baked bread (as soon as it comes out of the oven) and let it cool completely before you take it out of the pan.

If you feel upto it, you can wrap the pound cake in a parchment paper and tie an elegant ribbon around it!!