Lemon Pound Cake with Fresh Blueberry Sauce

Blueberries and lemons go hand and hand...

I decided to take one of my "go-to" recipes to the next level this weekend. Some friends of ours finally sold their house in St. Louis and are moving south near us to live at Table Rock Lake! They were down visiting and I decided to make a pound cake, but wanted to dress it up a bit.

I had blueberries from the farm in the fridge, so thought a blueberry sauce would do just the trick.

I added lemon zest to the traditional pound cake recipe- which comes from Martha Stewart. Then I added lemon juice and zest to the blueberry sauce. The dessert was perfect topped with some vanilla bean ice cream.

You can do the same with any berries. We also like the cake with strawberries and whipped cream during strawberry season. This pound cake is a must have in your recipe box!

Classic Pound Cake
from Martha Stewart
Makes one 9-by-5-inch loaf

1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pan
2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
6 large eggs
Confectioners' sugar, for dusting (optional)

1.Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan; set aside. Whisk flour and salt in a medium bowl; set aside.

2.Put butter, granulated sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating until combined after each addition. Reduce speed to low; mix in flour mixture until just combined.


3.Spoon batter into prepared pan, and smooth with an offset spatula. Bake, rotating pan halfway through, until cake is golden and a cake tester inserted into center comes out clean, 50 to 55 minutes. Let cool on a wire rack 10 to 15 minutes. Turn out onto rack, and let cool completely. Before serving, dust cake with confectioners' sugar, if desired. Cake can be stored at room temperature, wrapped well in plastic, up to 3 days.

Bluberry Sauce
1 1/2 cups blueberries
1/2 cup sugar
1/2 cup water
2 lemons, zested and juiced


Cook over medium-high heat until reduced and thickened.