Lemon Blueberry Pound Cake Recipe
Few things capture the bright, sweet energy of spring and summer quite like Lemon Blueberry Pound Cake, a dessert where buttery richness meets the tang of citrus and the pop of juicy berries. This cake is dense and moist, packed with flavor in every crumb, yet still feels refreshingly light thanks to its lemony zest and bursts of fresh blueberries. Whether you’re baking for a family brunch, an afternoon tea, or just want to treat yourself, this Lemon Blueberry Pound Cake is sure to become a cherished favorite.
Ingredients You’ll Need
The beauty of this gorgeous cake comes from simple, classic ingredients that each bring something wonderful to the table. Every component adds a key note—flavor, tenderness, or a splash of color—that makes this Lemon Blueberry Pound Cake totally irresistible.
- Unsalted butter: For that classic melt-in-your-mouth crumb and buttery flavor; make sure it’s softened for easy creaming.
- Granulated sugar: Adds sweetness and helps the cake achieve that beautifully tender texture.
- Large eggs: Bring structure and richness; using them at room temperature ensures an even, fluffy batter.
- All-purpose flour: Provides the backbone for the cake’s sturdy yet delicate crumb.
- Baking powder: Gives the cake its subtle lift and keeps it from becoming too dense.
- Salt: Balances sweetness and brings out all those bright, fresh flavors.
- Milk: Moistens the batter and adds a bit of richness—whole milk works best, but any milk you have will do the trick.
- Lemon zest: Packs a sunny punch of citrus and is absolutely essential for that zippy lemon flavor.
- Lemon juice: Gives a tart brightness that wakes up your taste buds with every bite.
- Vanilla extract: Adds warmth and depth, perfectly rounding out the flavors.
- Fresh blueberries (tossed with flour): Juicy, sweet berries bring beautiful color and a delightful burst in every slice; tossing them with flour keeps them from sinking to the bottom.
How to Make Lemon Blueberry Pound Cake
Step 1: Prepare Your Pan and Preheat
Set yourself up for baking success by preheating your oven to 350°F (175°C). Grease and flour a bundt or loaf pan thoroughly; this ensures your Lemon Blueberry Pound Cake slides out beautifully without sticking or crumbling.
Step 2: Cream Butter and Sugar
Using a stand or hand mixer, beat the softened butter and sugar together on medium speed until the mixture is pale, fluffy, and creamy. This step is key for a light, airy cake texture, so take your time—about 3 to 5 minutes.
Step 3: Incorporate the Eggs
Add eggs one at a time, beating well after each addition. This gradual approach helps the batter stay smooth and emulsified, ensuring your Lemon Blueberry Pound Cake bakes up perfectly every time.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking powder, and salt. This quick mix means the raising agent is evenly distributed for a lovely, even crumb.
Step 5: Add Dry Ingredients and Milk Alternately
With your mixer on low speed, add the dry ingredients to the batter in three parts, alternating with the milk. Start and end with the flour mixture. This slow addition keeps the batter smooth and helps avoid overmixing.
Step 6: Brighten with Lemon and Vanilla
Stir in the lemon zest, lemon juice, and vanilla extract until the fragrant citrus aroma fills your kitchen. These flavors truly make the Lemon Blueberry Pound Cake shine.
Step 7: Fold in Blueberries
Gently fold the flour-coated blueberries into the batter. The coating keeps the berries suspended throughout the cake, so you get pockets of juicy deliciousness in every bite.
Step 8: Fill the Pan and Bake
Spoon the batter into your prepared pan, smoothing out the top. Bake for 55–65 minutes, or until a toothpick comes out clean or with just a few moist crumbs. The cake should be golden and fragrant.
Step 9: Cool and Finish
Let the cake cool in the pan for about 15 minutes. Carefully turn it out onto a wire rack to finish cooling. If you’d like, dust your Lemon Blueberry Pound Cake with powdered sugar or drizzle with a tangy glaze before serving.
How to Serve Lemon Blueberry Pound Cake
Garnishes
A simple dusting of powdered sugar makes the cake look elegant and highlights all the gorgeous blueberries on the surface. For special occasions, try a quick lemon glaze or a scattering of fresh berries and a little extra zest over the top—it instantly brightens the presentation.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For brunch, serve it with a fresh fruit salad or a cup of strong, hot coffee to balance the lemony sweetness of your Lemon Blueberry Pound Cake.
Creative Ways to Present
Slices look stunning on a platter lined with lemon slices and a few sprigs of mint. For parties, cut the cake into petite squares and serve as finger food, or use mini loaf pans to make individual Lemon Blueberry Pound Cakes for gifting or sharing.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Lemon Blueberry Pound Cake tightly in plastic wrap or store in an airtight container at room temperature for up to three days. It actually tastes even better on the second day as the flavors meld.
Freezing
This cake freezes like a dream! Wrap individual slices (or the whole cake) in a double layer of plastic wrap, followed by foil. Store in the freezer for up to three months. Thaw overnight in the fridge before serving.
Reheating
If you’d like to gently warm your cake, pop a slice in the microwave for 10–15 seconds or heat it in a 300°F oven for 5–10 minutes. This refreshes the crumb and gives you that just-baked coziness.
FAQs
What’s the secret to keeping blueberries from sinking?
Tossing the blueberries with a tablespoon of flour before folding them into the batter helps suspend them throughout the cake, so every bite is full of fruit rather than having a soggy bottom.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries! Don’t thaw them before use; just toss them with flour and fold in as directed. This prevents them from bleeding too much color and keeps the batter looking pretty.
Can I substitute the lemon juice or zest with bottled lemon?
Fresh lemon juice and zest are best for that vibrant, zippy flavor, but in a pinch, bottled lemon juice will work. Try to use at least fresh zest for the brightest results in your Lemon Blueberry Pound Cake.
Why does my pound cake sometimes come out dry?
Overbaking is the main culprit, so check for doneness at the earlier end of the suggested bake time. Make sure your oven temperature is accurate and be careful not to overmix the batter, as this can dry out the cake.
Do I need to add a glaze?
Not at all! While a lemon glaze adds extra zing and a glossy finish, the Lemon Blueberry Pound Cake is delicious simply dusted with powdered sugar or served plain—let your mood guide you.
Final Thoughts
If you’ve never baked a Lemon Blueberry Pound Cake before, now is the perfect time to start. The balance of rich cake, zesty lemon, and juicy berries is just pure joy on a plate. Don’t be surprised if your friends and family start requesting it for every celebration—it’s a keeper!
