Lemon Blueberry Pound Cake

Bright, zesty, and bursting with juicy berries, this Lemon Blueberry Pound Cake is like a slice of summer wrapped in golden, buttery bliss. The rich, dense crumb melts into the tart tang of fresh lemon zest and the pop of sweet blueberries. Whether it’s a sunny brunch or a cozy afternoon with tea, this cake delivers comforting indulgence with every forkful. Let me tell you, it’s worth every bite.

Behind the Recipe

This recipe was born on a lazy Sunday morning, with overripe blueberries in the fridge and a craving for something sunny and sweet. Inspired by my grandma’s classic pound cake and the citrusy freshness of lemon trees in bloom, this cake quickly became a staple in my kitchen. It’s a little nostalgic, a little new, and always a crowd favorite.

Recipe Origin or Trivia

Pound cake originated in Europe during the 18th century, named for its original measurements—one pound each of butter, sugar, flour, and eggs. Over time, the recipe evolved, with bakers around the world adding their regional twists. The addition of lemon and blueberries brings a refreshing, fruity spin often seen in Southern kitchens, where citrus and berry pairings are beloved for their balance of bright and rich.

Why You’ll Love Lemon Blueberry Pound Cake

With a perfect crumb and bold flavor, this pound cake is a year-round delight.

Versatile: Serve it at brunch, tea time, or as a dessert with whipped cream.
Budget-Friendly: Uses pantry staples with just a few fresh ingredients.
Quick and Easy: Simple steps and a single loaf pan—no fuss required.
Customizable: Swap in other berries or citrus for a fun twist.
Crowd-Pleasing: Everyone loves this flavor combo—it never disappoints.
Make-Ahead Friendly: Stays moist for days and flavors deepen over time.
Great for Leftovers: Toast it, top it, or turn it into French toast!

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Chef’s Pro Tips for Perfect Results

Just a few tricks make all the difference in texture and flavor.

• Toss blueberries with flour before folding into batter to prevent sinking.
• Use room temperature ingredients for a smooth, even batter.
• Zest before you juice—it’s easier and keeps the oils fresh.
• Don’t overmix once the flour is added to keep the crumb tender.
• Let it cool completely before slicing to prevent crumbling.

Kitchen Tools You’ll Need

Gather these kitchen staples to bring your pound cake to life.

Loaf Pan (9×5-inch): The perfect size for even baking.
Mixing Bowls: One large, one medium, and one small.
Hand or Stand Mixer: Creaming butter and sugar to perfection.
Zester or Microplane: For extracting fragrant lemon zest.
Rubber Spatula: Great for folding and scraping down the bowl.

Ingredients in Lemon Blueberry Pound Cake

This cake is a harmony of citrus, sweet, and rich textures—each ingredient plays its part beautifully.

1. Unsalted Butter: 1 cup (2 sticks), softened to bring rich moisture.
2. Granulated Sugar: 1 ¼ cups, for balanced sweetness.
3. Eggs: 4 large, at room temperature to help emulsify the batter.
4. All-Purpose Flour: 2 cups, provides the cake’s structure.
5. Baking Powder: 1 ½ teaspoons, for just the right lift.
6. Salt: ¼ teaspoon, enhances the flavors.
7. Lemon Zest: From 2 lemons, delivers bold citrus notes.
8. Lemon Juice: 3 tablespoons, adds brightness and tang.
9. Whole Milk or Buttermilk: ½ cup, keeps the crumb moist and tender.
10. Fresh Blueberries: 1 ½ cups, bursting with sweet juice.
11. Vanilla Extract: 1 teaspoon, rounds out the flavor.
12. Flour (extra): 1 tablespoon, for tossing blueberries to prevent sinking.

Ingredient Substitutions

Here are a few swaps that still keep the magic alive.

Whole Milk: Use buttermilk or plain yogurt for a slight tang.
Fresh Blueberries: Frozen blueberries (do not thaw first).
Lemon Juice: Bottled lemon juice in a pinch, but fresh is best.
All-Purpose Flour: Cake flour for a slightly lighter texture.
Butter: Use a plant-based butter for a dairy-free version.

Ingredient Spotlight

Lemon Zest: Packed with natural citrus oils, zest adds vibrant, aromatic intensity that lemon juice alone can’t achieve.
Blueberries: Their sweet pop brings bursts of flavor and juiciness throughout the rich, buttery cake.

Instructions for Making Lemon Blueberry Pound Cake

This is where the magic unfolds—let’s dive into the steps and bring your cake to life:

1. Preheat Your Equipment:
   Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
2. Combine Ingredients:
   In a bowl, whisk together flour, baking powder, and salt. In another bowl, toss blueberries with 1 tablespoon of flour. Set both aside.
3. Prepare Your Cooking Vessel:
   In a large bowl, cream butter and sugar using a mixer for 3–5 minutes, until light and fluffy. Add eggs one at a time, mixing well after each. Stir in lemon zest, juice, and vanilla.
4. Assemble the Dish:
   Add flour mixture in thirds, alternating with milk. Stir just until combined. Fold in floured blueberries gently with a spatula.
5. Cook to Perfection:
   Pour batter into the prepared pan. Smooth the top and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
6. Finishing Touches:
   Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or glaze if desired.
7. Serve and Enjoy:
   Slice and serve with a cup of tea, coffee, or a dollop of whipped cream.

Texture & Flavor Secrets

Expect a buttery, tender crumb with just the right density to cradle those juicy blueberries. The lemon zest perfumes each bite, while the berries burst with sweetness. The slight tang from the lemon balances the richness, creating a cake that’s light yet indulgent.

Cooking Tips & Tricks

Use these tips to elevate your pound cake game:

• Use a scale to measure flour for precision.
• Don’t open the oven too early—it can deflate the cake.
• Add a lemon glaze for extra zing and moisture.

What to Avoid

A few common pitfalls—and how to dodge them:

• Don’t overmix the batter after adding flour—it toughens the cake.
• Don’t use cold ingredients—they won’t incorporate smoothly.
• Don’t underbake—the dense cake needs time to cook through.

Nutrition Facts

Servings: 10 slices
Calories per serving: 330

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 1 hour 25 minutes

Make-Ahead and Storage Tips

This cake gets even better the next day. Wrap tightly and store at room temperature for up to 3 days or refrigerate for up to 1 week. To freeze, wrap slices individually and store for up to 3 months. Thaw overnight or warm gently before serving.

How to Serve Lemon Blueberry Pound Cake

Serve as is, or warm slightly with a pat of butter. Add whipped cream and extra blueberries for dessert, or toast slices and top with yogurt and honey for breakfast bliss.

Creative Leftover Transformations

Make your leftovers exciting:

• Cube and layer into a lemon-berry trifle.
• Turn slices into French toast.
• Crumble into parfaits with lemon curd and whipped cream.

Additional Tips

• Add poppy seeds for extra texture.
• Swap lemon for orange zest and juice for a twist.
• For a glaze, mix 1 cup powdered sugar with 2 tablespoons lemon juice.

Make It a Showstopper

Top with a lemon glaze drizzle, fresh blueberries, and a sprinkle of powdered sugar. Serve on a marble or slate tray with lemon slices for a bakery-worthy presentation.

Variations to Try

• Lemon Raspberry Pound Cake: Use raspberries instead of blueberries.
• Glazed Lemon Loaf: Skip the berries and add a thick lemon glaze.
• Mini Loaves: Divide batter into mini pans for gifts or individual servings.
• Lemon Cream Cheese Swirl: Add a layer of cream cheese mixture for richness.
• Muffin Version: Pour into muffin tins for grab-and-go portions.

FAQ’s

Q1: Can I use frozen blueberries?
A1: Yes, just don’t thaw them before adding to the batter.

Q2: Can I make this gluten-free?
A2: Yes, use a 1:1 gluten-free flour blend.

Q3: How do I prevent blueberries from sinking?
A3: Toss them in flour before folding into the batter.

Q4: Can I double the recipe?
A4: Yes, but use two pans and check doneness carefully.

Q5: What if I don’t have lemon zest?
A5: Add more lemon juice, though zest is best for flavor.

Q6: Can I make this dairy-free?
A6: Use dairy-free butter and plant-based milk.

Q7: How long does it stay fresh?
A7: Up to 3 days at room temp, 1 week refrigerated.

Q8: What’s the best glaze for this cake?
A8: Powdered sugar with lemon juice—tart, sweet, and simple.

Q9: Can I use a bundt pan?
A9: Yes, adjust the baking time and grease thoroughly.

Q10: Is it okay to add nuts?
A10: Absolutely, try chopped almonds or pecans for crunch.

Conclusion

Zesty, juicy, and richly satisfying, Lemon Blueberry Pound Cake is a bright burst of flavor that’s impossible to resist. Whether you’re sharing it with friends or savoring it solo with a hot cup of tea, this one’s a total game-changer. Go ahead—slice in, breathe in the lemony aroma, and enjoy every sun-kissed bite.

Watch How to Make Lemon Blueberry Pound Cake