Blueberry Lemon Pound Cake

Name: Blueberry Lemon Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 slices
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 cup buttermilk; Zest of 2 lemons; 2 cups fresh blueberries; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Wholesome Sweet Bakes

I love the refreshing combination of blueberries and zesty lemon in this pound cake. It's a delightful treat perfect for any occasion, whether it's a weekend brunch or an afternoon tea. The rich, buttery flavor pairs beautifully with the tartness of the lemon and the sweetness of the blueberries, making every bite a little piece of heaven. I also enjoy how simple it is to prepare, yet it impresses everyone who tries it. Let's dive into making this delicious cake that has become a staple in my kitchen!

Created by

Maisie Clarke

Last updated on 2026-02-01T16:05:35.985Z

When I first tried making Blueberry Lemon Pound Cake, I couldn’t believe how perfectly the flavors complemented each other. The burst of juicy blueberries combined with the fresh lemon zest creates a harmony that is both uplifting and comforting. After experimentation, I discovered that folding the blueberries in gently helps them stay intact, resulting in a stunning cake with beautiful pockets of fruit.

This cake also benefits from a simple glaze made with lemon juice and powdered sugar, which adds a lovely shine and extra citrus punch. I recommend serving it slightly warm for the best experience; it's truly a treat!

Why You'll Love This Recipe
Moist and dense texture that melts in your mouth
Fresh, vibrant flavors of blueberries and lemon
Perfect for gatherings or as a sweet break during the day

Understanding the Ingredients

The star ingredients in this Blueberry Lemon Pound Cake are undoubtedly the fresh blueberries and zesty lemons. The blueberries not only add natural sweetness but also provide moisture, which helps the cake achieve its signature dense yet tender crumb. For the best results, choose plump, ripe blueberries; frozen berries can also be used, but reduce the baking time slightly as they release moisture during cooking.

Lemon zest plays a crucial role in elevating the flavor profile of this cake. It brings a bright, aromatic freshness that perfectly balances the richness of the butter. Make sure to use a Microplane grater to finely zest the lemons, as this technique releases essential oils and adds maximum flavor without bitterness.

Mixing Techniques for Success

When creaming the butter and sugar, aim for a light, fluffy consistency, which usually takes about five minutes. This step is vital as it incorporates air into the mixture, ensuring a light texture in the final product. To enhance this process, ensure your butter is appropriately softened at room temperature—soft enough to create a slight imprint when pressed, but not melted.

As you combine the wet and dry ingredients, remember to alternate between the two commencing and concluding with the flour mix. This method prevents overmixing, which can develop gluten and result in a tougher cake. Mix just until incorporated, seeing a few flour streaks remaining is perfectly acceptable.

Glazing and Serving Suggestions

For a beautiful finish, the lemon glaze should be drizzled over the warm cake, allowing it to soak in slightly while still maintaining a shiny, glossy top. This adds an extra layer of lemon flavor and sweetness, enhancing the overall taste. If you prefer a thicker glaze, adjust the powdered sugar ratio; aim for a consistency that can stand on its own yet flows easily when drizzled.

When it comes to serving your Blueberry Lemon Pound Cake, consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It also makes for a lovely dessert on its own, especially when garnished with a few fresh blueberries and lemon slices on the side for presentation.

Ingredients

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 cup buttermilk
Zest of 2 lemons
2 cups fresh blueberries
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Cream the Butter and Sugar

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes.

Add Eggs

Beat in the eggs, one at a time, mixing well after each addition.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Mix in Buttermilk and Zest

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with flour. Stir in the lemon zest and vanilla.

Fold in Blueberries

Gently fold in the blueberries to avoid crushing them.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 60 minutes or until a toothpick inserted comes out clean.

Prepare the Glaze

While the cake is cooling, whisk together the powdered sugar and lemon juice to form a glaze.

Glaze the Cake

Once the cake has cooled for about 10 minutes, drizzle the lemon glaze over the top before removing it from the pan.

Pro Tips

Avoid overmixing the batter to keep the cake fluffy. For added flavor, you can also use a lemon sugar sprinkle on top before baking.

Storage Tips

To keep your Blueberry Lemon Pound Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, consider wrapping it tightly in plastic wrap and refrigerating it, where it can last for up to a week. However, be mindful that the refrigeration may slightly alter its texture, making it denser.

For longer storage, you can freeze the pound cake. Slice it first, and wrap each slice in plastic wrap before placing it in a freezer-safe bag. This method allows for easy defrosting, ensuring you enjoy a slice whenever a craving strikes. To thaw, simply leave it at room temperature for about an hour.

Possible Variations

You can easily adapt this recipe to create different flavors. For instance, if you prefer raspberries or blackberries, they can be substituted for the blueberries, though the baking time may vary slightly due to the differences in moisture content. Make sure to adjust your fruit based on sweetness levels to maintain a balanced flavor.

Another variation involves adding nuts, such as finely chopped walnuts or pecans, to the batter for added crunch. You could also try a hint of almond extract alongside the vanilla for a unique twist. When experimenting with flavors, be cautious with the quantities to prevent overpowering the lemon and blueberry balance.

Troubleshooting Common Issues

If you find your pound cake is too dense, it could be due to overmixing the batter. Ensure you mix only until ingredients are barely incorporated. Additionally, measuring flour accurately is crucial; using the spoon-and-level method is often recommended to avoid excess flour that can lead to a heavy cake.

Should your cake come out dry, it may have been overbaked. For best results, start checking for doneness at around 55 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs. If you see a complete failure during baking, like a sunken middle, it’s often due to opening the oven too early or mixing too aggressively, which compromises the rise.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to thaw and drain any excess moisture before adding them to the batter.

→ How should I store the pound cake?

Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it or freeze it.

→ Can I substitute the buttermilk?

Yes, you can substitute buttermilk with plain yogurt or milk mixed with vinegar or lemon juice to achieve a similar acidity.

→ What can I pair with this cake?

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert.