Blueberry Lemon Honey Pund Cake

This is a great pound cake to give as a gift (just wrap in a tea cloth with a piece of kitchen twine or ribbon). I took it up to my in-laws farm just out of the oven and we couldn’t get enough of it. The hint of lemon is refreshing, honey is sweet and the blueberries add a refreshing bite to the dense cake.

I used a pint of blueberries from the Franklin Farmer’s Market (which inspired me to make this) and a bottle (I mean bear) of local honey from Early’s in Downtown Franklin.


Blueberry Lemon Honey Pound Cake

1/2 pound (2 sticks) unsalted butter, at cool room temperature
1 1/4 cups sugar
4 extra-large eggs, at room temperature
2 tablespoons honey
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
2 cups sifted cake flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1 pint blueberries


Preheat the oven to 350 degrees. Grease the bottom of a loaf pan. Line the bottom with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, and lemon zest in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.

Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Mix the blueberries into the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.

Recipe adapted from Barefoot Contessa Back to Basics