Lemon Blueberry Pound Cake

Name: Lemon Blueberry Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup buttermilk; Zest of 2 lemons; 1 cup fresh blueberries; 2 tablespoons lemon juice

Highlighted under: Golden Recipes

I love creating desserts that are both refreshing and satisfying, and this Lemon Blueberry Pound Cake hits the mark perfectly. The bright citrus flavor from the lemon combined with the juicy blueberries makes for a cake that's not only delicious but also visually appealing. As we indulge in this sweet treat, I appreciate how the simplicity of the ingredients creates such harmony in flavor. Trust me, once you try this recipe, it will become a favorite in your home too.

Created by

Quincy Harper

Last updated on 2026-02-15T06:45:36.354Z

When I first baked this Lemon Blueberry Pound Cake, I wanted to celebrate the vibrant flavors of summer. I experimented with different ratios of lemon juice and zest to blueberries, ultimately finding the perfect balance that brightens each bite without overwhelming the taste buds. The cake is incredibly moist and infused with just the right amount of zest to elevate its natural sweetness.

One tip I discovered through my baking journey is to toss the blueberries in a bit of flour before adding them to the batter. This simple trick helps prevent them from sinking to the bottom, ensuring that every slice is packed with those delightful bursts of juicy flavor.

Why You Will Love This Recipe
Zesty lemon flavor that brightens your day
Bursting with fresh blueberries for a delightful contrast
Perfectly moist texture that pairs wonderfully with tea or coffee

The Importance of Ingredients

The quality of the ingredients you choose for this Lemon Blueberry Pound Cake is crucial for achieving the best flavor and texture. For instance, using fresh blueberries, rather than frozen, will enhance the cake's taste and appearance, providing pockets of juicy fruit that pop with each bite. The fresh blueberries will maintain their shape, adding a beautiful visual appeal and a burst of flavor to the cake. If fresh blueberries aren't available, you can use frozen berries, but remember to coat them in flour to help prevent them from sinking to the bottom during baking.

Also, pay attention to the type of sugar used. Granulated sugar is important not just for sweetness, but it contributes to the cake’s tender texture. It interacts with the butter, creating small air pockets that help achieve that light and fluffy consistency. If you're looking for a healthier alternative, substitute half of the granulated sugar with coconut sugar, but bear in mind this may slightly alter the cake's color and flavor.

Baking Tips for Success

When preparing to bake this cake, ensuring your oven is properly preheated to 350°F (175°C) is essential. An oven thermometer can help confirm the actual temperature, as baking relies heavily on precise heat levels for optimal results. To test the doneness, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs but no wet batter. This will assure you that the cake is perfectly set without overbaking, which can cause it to dry out.

While baking, the cake should rise nicely and form a golden, slightly domed top. If you find that your cake is browning too quickly, consider covering it loosely with aluminum foil halfway through the baking time to prevent burning while allowing the middle to bake through properly.

Ingredients

Gather these ingredients to create a delicious Lemon Blueberry Pound Cake.

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
Zest of 2 lemons
1 cup fresh blueberries
2 tablespoons lemon juice

Make sure to use fresh blueberries for the best flavor and texture.

Instructions

Follow these steps to bake your cake to perfection.

Prepare the Batter

Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, adding the vanilla extract and lemon zest.

Mix Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the creamed mixture, alternating with the buttermilk, and mix until just combined.

Add Blueberries

Toss the blueberries in a little flour, then gently fold them into the batter, along with the lemon juice. Be careful not to overmix.

Bake the Cake

Pour the batter into a greased and floured loaf pan. Bake for 60 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.

Enjoy your delicious Lemon Blueberry Pound Cake with friends and family!

Pro Tips

For an extra touch, you can glaze the cake with a mixture of powdered sugar and lemon juice after it cools.

Storage and Make-Ahead

This Lemon Blueberry Pound Cake can be made ahead of time, making it a fantastic option for gatherings. Once cooled, wrap the cake tightly in plastic wrap or aluminum foil to retain moisture and store it at room temperature for up to three days. For longer storage, consider freezing the cake, where it can last up to three months. Just ensure it's well-wrapped to avoid freezer burn. When ready to enjoy, thaw it overnight in the refrigerator and let it come to room temperature before serving.

If you're planning to serve the cake later, you might want to hold off on glazing it with any icing or lemon glaze, as this can soak into the cake over time, altering the texture. Instead, add the glaze right before serving to maintain that lovely fresh taste.

Serving Suggestions

Consider pairing your Lemon Blueberry Pound Cake with a light dusting of powdered sugar for an elegant touch, or serve it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The creamy textures contrast beautifully with the cake's dense crumb. To elevate the experience further, serve it alongside a chilled lemon curd or a berry compote, enhancing the citrus and berry flavors in the cake.

For an afternoon tea or brunch setting, slice the cake into manageable portions and serve it on a beautiful platter. A sprig of fresh mint or additional blueberries on top can add a fresh pop of color, making it visually appealing. Don't forget to offer a beverage pairing, perhaps a refreshing iced tea or lemonade, which complements the cake's zesty flavor beautifully.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but make sure to thaw and drain them before adding to the batter to avoid excess moisture.

→ How can I store the leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend. The texture may vary slightly.

→ What can I serve with this cake?

This cake goes well with a dollop of whipped cream, a scoop of vanilla ice cream, or even a cup of tea.