Lemon Blueberry Pound Cake

There’s something undeniably comforting about a good pound cake. The rich, buttery texture, the perfect balance of sweetness, and the way it pairs so beautifully with a cup of tea or coffee—it’s a classic for a reason. But when you add fresh blueberries and a zesty lemon twist, it transforms into something truly special.

this RECIPE FOR LATER

This Lemon Blueberry Pound Cake is bursting with juicy berries, bright citrus flavor, and a tender crumb that practically melts in your mouth. The lemon glaze drizzled on top adds just the right amount of tangy sweetness, making it the perfect treat for breakfast, brunch, or an afternoon snack.

I remember the first time I made this cake for a family gathering. The scent of lemon and vanilla filled the kitchen, and before it even had a chance to cool, everyone was sneaking slices. It’s the kind of recipe that brings people together, making any moment feel a little more special.

If you love classic pound cake but want something with a little more vibrancy, this Lemon Blueberry Pound Cake is the perfect recipe to try!

Why You’ll Love This Recipe

• Bright & Refreshing Flavor – The combination of fresh lemon and blueberries makes every bite feel light and summery.
• Perfectly Moist & Tender – Thanks to a rich batter and the right balance of ingredients, this cake stays soft and moist for days.
• Easy to Make – No complicated techniques, just simple steps that guarantee a delicious result.
• Great for Any Occasion – Serve it as a breakfast treat, an afternoon snack, or a beautiful dessert for guests.

Ingredients You’ll Need

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest (about 1 large lemon)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup buttermilk
• 2 tablespoons lemon juice
• 1 ½ cups fresh or frozen blueberries
• 1 tablespoon all-purpose flour (for coating blueberries)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons lemon juice

How to Make Lemon Blueberry Pound Cake

Step 1: Prepare the Oven & Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

Step 2: Cream the Butter & Sugar

In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy. This takes about 3-4 minutes and is crucial for achieving a soft, tender cake.

Step 3: Add the Eggs & Flavorings

Add the eggs one at a time, beating well after each addition. Then mix in the lemon zest and vanilla extract. The lemon zest enhances the citrus flavor, making the cake extra fragrant.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed, preventing uneven rising.

Step 5: Combine the Wet & Dry Ingredients

With the mixer on low speed, alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix in the lemon juice until just combined. Avoid overmixing to keep the cake tender.

Step 6: Fold in the Blueberries

Toss the blueberries with 1 tablespoon of flour before gently folding them into the batter. This prevents them from sinking to the bottom of the cake.

Step 7: Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

If the top starts browning too quickly, loosely cover it with foil during the last 15 minutes of baking.

Step 8: Cool the Cake

Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before adding the glaze.

Step 9: Make the Lemon Glaze

Whisk together the powdered sugar and lemon juice until smooth. Drizzle it over the cooled cake, letting it drip down the sides for a beautiful finish.

Step 10: Slice & Enjoy!

Once the glaze sets, slice the cake and enjoy! Serve it plain, with a dollop of whipped cream, or even with a scoop of vanilla ice cream.

Helpful Tips

• Use Fresh Lemon Zest & Juice – Bottled lemon juice won’t give the same bright, fresh flavor.
• Coat the Blueberries in Flour – This helps them stay evenly distributed throughout the cake instead of sinking to the bottom.
• Don’t Overmix the Batter – Overmixing can make the cake dense instead of light and tender.
• Check for Doneness – Since ovens vary, check the cake at 50 minutes by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s done.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (8-10 slices)
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• Room Temperature Ingredients: Ensure that the butter, eggs, and buttermilk are at room temperature before mixing. This helps create a smooth batter and prevents curdling.
• Prevent Overbrowning: If the top of the cake is browning too quickly, loosely cover it with foil during the last 15 minutes of baking.
• Testing for Doneness: Insert a toothpick into the center of the cake. If it comes out with just a few moist crumbs (not wet batter), the cake is ready.
• Extra Lemon Flavor: For an even stronger lemon flavor, you can add an additional teaspoon of lemon zest to the batter.
• Glaze Thickness: If the glaze is too thick, add a little more lemon juice. If it’s too thin, add more powdered sugar until you reach the desired consistency.
• Serving Ideas: This cake is delicious on its own, but you can also serve it with whipped cream, fresh berries, or a dusting of powdered sugar for an extra special touch.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps fresh for up to a week—just let it come to room temperature before serving.
• Freezing: Wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions

Can I use frozen blueberries?
Yes! Add them directly to the batter without thawing to prevent excess moisture.

Can I make this into muffins?
Absolutely! Divide the batter into a lined muffin tin and bake at 350°F (175°C) for 18-22 minutes.

What if I don’t have buttermilk?
You can make a substitute by mixing ½ cup of milk with ½ tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Related Recipes

If you love this Lemon Blueberry Pound Cake, you might also enjoy:

• Easy St. Patrick’s Day Cookies

• Strawberry Yogurt Overnight Oats

Conclusion

This Lemon Blueberry Pound Cake is everything you want in a homemade treat—soft, buttery, bursting with juicy blueberries, and finished with a tangy-sweet lemon glaze. It’s easy to make, absolutely delicious, and perfect for any occasion.

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