Lemon Blueberry Pound Cake

Name: Lemon Blueberry Pound Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 slices
Ingredients: 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 1/4 cup freshly squeezed lemon juice; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup fresh blueberries; 1/4 cup powdered sugar (for glazing)

Highlighted under: Heavenly Sweets

I absolutely adore making this Lemon Blueberry Pound Cake on sunny afternoons when I’m looking for a sweet treat that’s bursting with flavor. The combination of zesty lemon and juicy blueberries creates a delightful contrast, while the moist, buttery texture makes each slice irresistible. I love how easy it is to whip up, yet it looks and tastes like a bakery masterpiece, perfect for sharing at gatherings or enjoying with a cup of tea on my own. This cake quickly becomes a favorite in my household, and I bet it will in yours too!

Created by

Diana Brooks

Last updated on 2026-02-10T19:45:40.542Z

When I first made this Lemon Blueberry Pound Cake, I was amazed at how the flavors come together in such a harmonious way. I spent a few attempts perfecting the balance between the tartness of the lemon and the sweetness of the blueberries, and let me tell you, it was worth it! Using fresh blueberries is key; they burst in your mouth and their flavor truly shines against the fluffy cake.

One tip I’ve found invaluable is to coat the blueberries in a little flour before folding them into the batter. This simple trick prevents them from sinking to the bottom during baking, resulting in a beautifully speckled loaf. Trust me, your guests will love the presentation as much as they will the taste!

Why You'll Love This Recipe
Bright, zesty flavor that awakens your taste buds
Moist and tender crumb perfect for any occasion
Easy to make but always impresses friends and family

Understanding the Ingredients

The foundation of this Lemon Blueberry Pound Cake lies in the balance of flavors and textures provided by its key ingredients. The unsalted butter not only lends richness but also contributes to the cake's desirable moistness. While granulated sugar adds sweetness, it also plays a role in achieving that perfect crumb structure. For the best results, ensure your butter is at room temperature to cream effectively with the sugar, resulting in a light, airy batter that elevates the cake's texture.

Lemon plays a starring role in this recipe, providing both zest and juice. The zest is packed with essential oils that impart a bright, aromatic flavor, while the juice adds acidity that not only enhances taste but also reacts with the baking powder to help the cake rise. Don't skimp on these ingredients; they are essential for achieving that vibrant lemony punch. Fresh blueberries can be swapped for frozen ones, but if doing so, be cautious with mixing to prevent color bleeding.

Baking Techniques and Tips

When mixing the batter, take care not to overmix after adding the flour. Overmixing can lead to a dense cake due to gluten development, counteracting the lightness you're aiming for. Mix just until the flour is incorporated and the batter is smooth. A rubber spatula is perfect for this step, allowing you to gently fold in the blueberries without breaking them apart or releasing too much juice.

Baking is critical for achieving that beautiful golden crust. Watch your cake closely as it nears the end of the baking time; ovens can vary. It should be golden brown on top and a toothpick inserted into the center should come out clean or with a few moist crumbs attached. If you find that the top is browning too quickly, you can tent it with aluminum foil to avoid burning while the center continues to cook.

Ingredients

Gather together these simple ingredients to create your delectable Lemon Blueberry Pound Cake:

For the Cake

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 cup freshly squeezed lemon juice
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh blueberries
1/4 cup powdered sugar (for glazing)

Once you have all your ingredients ready, you can start baking this delightful cake!

Instructions

Follow these steps to create your perfect Lemon Blueberry Pound Cake:

Preheat the Oven

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

Mix the Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add Eggs and Flavor

Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.

Combine Dry Ingredients

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

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, alternating with the lemon juice until just combined.

Fold in Blueberries

Gently fold in the fresh blueberries, being cautious not to overmix.

Bake

Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Glaze

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. For a touch of sweetness, drizzle a glaze made from powdered sugar and lemon juice over the top.

Enjoy your delicious Lemon Blueberry Pound Cake!

Pro Tips

For an extra flavor kick, consider adding a tablespoon of poppy seeds into the batter. It adds a delightful crunch and makes the cake even more special!

Storage and Make-Ahead Tips

This Lemon Blueberry Pound Cake can be made in advance, which is a great time-saver. Once baked and cooled, wrap it tightly in plastic wrap and store it at room temperature for up to three days. For longer storage, consider freezing the cake. Slice it beforehand, wrap each slice individually, and place them in an airtight container. This way, you can enjoy a piece whenever the craving strikes without waiting for it to thaw completely.

If you are storing the cake for an extended period, it’s best to skip the glaze until you’re ready to serve. This prevents the surface from becoming sticky and ensures that the glaze looks fresh when you drizzle it on. Just mix powdered sugar with lemon juice before serving for a beautiful finishing touch.

Serving Suggestions

This cake is delightful on its own, but you can elevate your serving experience by pairing it with whipped cream or a scoop of vanilla ice cream for an indulgent treat. A side of fresh berries enhances the presentation and adds an extra pop of flavor. If you’re hosting a gathering, consider serving slices on a platter with a dusting of powdered sugar or a light drizzle of the lemon glaze for visual appeal.

For a refreshing summer dessert, serve each slice with a light lemon-infused tea or lemonade. The citrus notes from both will complement the flavor of the cake beautifully, making it a hit at outdoor gatherings or casual get-togethers. The cake also makes for great brunch fare, paired nicely with a fruit salad or yogurt.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, but make sure to thaw and drain them first to avoid excess moisture in the cake.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to three days, or refrigerate for a longer shelf life.

→ Can I make this cake ahead of time?

Absolutely! This cake often tastes better the next day as the flavors meld together.

→ What can I serve with the cake?

A dollop of whipped cream or a scoop of vanilla ice cream pairs wonderfully with this cake.