Name: Blueberry Lemon Pound Cake Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup butter; 1 cup granulated sugar; 4 large eggs; 1 tablespoon freshly grated lemon zest; 1 tablespoon fresh lemon juice; 1 ½ cups all-purpose flour (or cake flour plus 1 tablespoon); 1 teaspoon buttermilk or whole milk; ½ teaspoon baking powder; ¼ teaspoon kosher salt; 1 cup fresh blueberries; 1 cup confectioners sugar; 1 tablespoon lemon juice

Jump to Recipe· 4.1 from 46 reviews

There is something irresistibly charming about a cake that boasts both vibrant blueberries and zesty lemon in every bite. This Blueberry Lemon Pound Cake Recipe is the perfect balance of tangy freshness and sweet comfort, delivering a moist, tender crumb that will make you swoon. Whether you’re baking for a casual afternoon tea, a special brunch, or just to treat yourself, this cake promises to brighten your day with its delightful flavors and beautiful presentation.

Ingredients You’ll Need

The image shows various baking ingredients arranged neatly on a white marbled surface. There is a large white bowl filled with light beige flour in the bottom left corner. Near it are two brown eggs placed side by side. Above the eggs, a silver measuring cup is filled with white flour, and next to it, another silver measuring cup holds white sugar. On the right side are three bright yellow lemons, one whole and two cut in half, showing their fresh, juicy inside. Above the lemons, a white bowl is full of plump, dark blue blueberries. To the left of the blueberries, a small round white plate contains white powder, likely baking powder. Above that is a silver measuring spoon filled with smooth white yogurt. Next to it, a clear glass measuring cup has golden-yellow oil inside. A small glass bowl with amber liquid is also placed near the middle left. All ingredients are clearly visible and spread out evenly on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients is the first step toward baking a Blueberry Lemon Pound Cake Recipe that will truly shine. Each component plays a crucial role, from the rich butter that lends a tender texture to the fresh blueberries that add bursts of natural sweetness and color.

Butter (1 cup): Provides richness and a tender crumb, essential for that classic pound cake texture.
Granulated sugar (1 cup): Sweetens the cake perfectly while helping to create a delicate crust.
Large eggs (4): Act as a binding agent and contribute to the cake’s structure and moisture.
Freshly grated lemon zest (1 tbsp): Adds a bright, aromatic citrus punch that wakes up the flavors.
Fresh lemon juice (1 tbsp): Enhances the lemony essence, balancing sweetness with a bit of tang.
All-purpose flour (1 ½ cups): The foundation of the cake, providing structure and tenderness—cake flour with a little extra flour works well too.
Buttermilk or whole milk (1 tsp): Keeps the crumb moist and soft for a melt-in-your-mouth feel.
Baking powder (½ tsp): Helps the cake rise, ensuring it is light rather than dense.
Kosher salt (¼ tsp): Enhances all the other flavors, preventing the cake from tasting flat.
Fresh blueberries (1 cup): Deliver juicy bursts of sweetness and stunning color throughout.
Confectioners sugar (1 cup): Used to make the luscious glaze that finishes off the cake beautifully.
Lemon juice (1 tbsp) for glaze: Adds a refreshing tang to the sweet glaze, tying the theme together.

How to Make Blueberry Lemon Pound Cake Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 350 degrees Fahrenheit while you prepare your ingredients. This ensures that once your batter is ready, the oven is hot and ready to bake your cake to perfection, helping achieve a tender crumb and golden crust.

Step 2: Cream the Butter

Using an electric mixer fitted with a paddle attachment, beat the butter on medium speed until it becomes fluffy. This step is crucial because well-aerated butter helps give the cake its light, tender texture.

Step 3: Add Sugar Slowly

Turning the mixer to low, gradually add the sugar to the fluffy butter. Beat the mixture until it is fluffy again, about 2 to 3 minutes. This process further incorporates air, which will raise your cake beautifully.

Step 4: Incorporate Eggs and Lemon

Add the eggs one at a time, making sure to scrape down the sides of the bowl to ensure an even mixture. Next, add the freshly grated lemon zest and lemon juice, along with vanilla if you like, and mix on medium speed for another 30 seconds. This step builds flavor and helps bind the ingredients together.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and kosher salt. Slowly add this dry mixture to your wet ingredients while mixing on low speed. Remember to scrape down the bowl for a uniform batter before continuing to beat for 1 to 2 minutes on low. This creates a smooth batter that will bake evenly.

Step 6: Fold in Blueberries

Gently toss the fresh blueberries with a tablespoon of flour to prevent them from sinking, and then carefully fold them into the batter. This delicate step maintains the juicy fruit’s integrity and disperses them evenly throughout.

Step 7: Prepare the Pan and Bake

Lightly grease a 1-quart loaf pan with butter or cooking spray before transferring your batter inside. Bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean. This ensures your pound cake is cooked through but remains moist.

Step 8: Cool and Remove from Pan

Once baked, place the pan on a wire rack to cool. When the cake is cool enough to handle, run a knife around the edges to loosen it and turn it out onto a serving platter. This prevents sticking and allows the cake to cool completely.

Step 9: Prepare and Apply Glaze

Whisk together the confectioners sugar with lemon juice to create a sweet-tart glaze. When the cake reaches room temperature, pour the glaze evenly over the top, letting it gently drip down the sides for an elegant finish.

Step 10: Serving and Storage

Serve immediately to enjoy the fresh glaze and moist crumb or wrap tightly for storage. This Blueberry Lemon Pound Cake Recipe stays delicious for up to three days at room temperature.

How to Serve Blueberry Lemon Pound Cake Recipe

A rectangular blueberry lemon cake is shown on a white decorative tray with carved patterns on the edges. The cake has one whole top piece with a golden brown crust and scattered dark blueberries peeking through. Below it, two slices are placed, revealing a soft, moist inside with a pale yellow crumb mixed with swirls of juicy blueberries that add purple spots. Around the cake, there are fresh blueberries and two thin lemon slices positioned diagonally on opposite corners of the tray. The tray is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Blueberry Lemon Pound Cake Recipe, consider adorning it with a sprinkle of fresh lemon zest or a few additional fresh blueberries on top. A light dusting of powdered sugar can also add an elegant touch that’s visually stunning and delightful.

Side Dishes

This cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a refreshing contrast, serve alongside a crisp green salad or a citrus fruit salad, which balances the richness with some lightness.

Creative Ways to Present

For a special occasion, serve slices on vintage plates with edible flowers sprinkled around. You can also transform the cake into an afternoon tea star by cutting it into petite squares and placing them alongside delicate finger sandwiches and tea.

Make Ahead and Storage

Storing Leftovers

Once glazed, wrap the Blueberry Lemon Pound Cake Recipe tightly in plastic wrap to keep it moist and flavorful. Store it at room temperature for up to three days; this keeps the texture tender and the flavors vibrant without any sogginess.

Freezing

This pound cake freezes well if you want to extend its life. Wrap it thoroughly in plastic wrap and then place it in a freezer-safe bag or airtight container. When frozen, it can last up to three months without losing quality.

Reheating

To enjoy the cake with that just-baked warmth, thaw frozen cake slices at room temperature before gently warming them in a microwave or oven. Warm for about 15-20 seconds in the microwave or 10 minutes at 300 degrees Fahrenheit in the oven to revive that freshly baked sensation.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! If using frozen blueberries, do not thaw them before folding into the batter. Toss them in flour just like the fresh ones to help prevent bleeding and sinking during baking.

What can I substitute for buttermilk in this recipe?

If you don’t have buttermilk, whole milk with a splash of lemon juice or white vinegar works great. Let it sit for a few minutes to curdle before using; this mimics buttermilk’s acidity, helping with the cake’s tenderness.

How do I know when the cake is done baking?

The best way is to insert a toothpick or thin skewer into the center of the cake. If it comes out clean or with just a few moist crumbs clinging, your cake is perfectly baked and ready to cool.

Can I make this recipe dairy-free?

Yes, you can substitute the butter with a plant-based margarine and use a non-dairy milk like almond or oat milk with a small amount of lemon juice for acidity. The results will be delicious with a slightly different texture.

How long does the glaze need to set before serving?

Allow the glaze to set at room temperature for about 15-20 minutes. This lets it firm up slightly to a beautiful, shiny finish without losing its tangy flavor.

Final Thoughts

This Blueberry Lemon Pound Cake Recipe is truly a treasure worth keeping in your baking repertoire. Its perfect harmony of fresh blueberries and lively lemon zest delivers a flavor combination that feels both refreshing and comforting. Treat yourself and your loved ones to this slice of sunshine—you won’t regret it!