Lemon blueberry pound cake brings together vibrant citrus with sweet, juicy berries in a cake that’s sturdy enough for transport but always tender and moist. This cake stands out on dessert tables and picnic blankets alike, with zesty lemon layers and pops of blueberry flavor in every slice. Here, you’ll find a comprehensive guide to making your own show-stopping cake, covering ingredients, step-by-step methods, practical tips, and storage advice so you can bake and serve with confidence.
Why Bake Lemon Blueberry Pound Cake?
Nothing compares to the contrast between tart lemon and sweet blueberry. Pair them in a buttery, rich pound cake and you’ve got a dessert that pleases nearly everyone. Some people crave a treat that isn’t overly sweet, and this cake fits that niche. The lemon brightens each bite, while blueberries bring bursts of flavor. It’s a natural match for spring celebrations, summer brunches, or even as an afternoon pick-me-up with tea.
A classic pound cake can sometimes feel dense or dry. This cake avoids both pitfalls by using buttermilk (or sour cream) and a careful baking technique to keep the crumb light and lush.
Ingredients
For a successful lemon blueberry pound cake, quality and proper measurement matter. Choose ripe lemons and fresh blueberries when possible.
Main Ingredients
| Ingredient | Purpose | Notes |
|---|---|---|
| Unsalted butter | Adds flavor and moisture | Use at room temperature |
| Sugar | Sweetens and helps with structure | |
| Eggs | Bind the batter and provide lift | Also at room temperature |
| All-purpose flour | Main structure | |
| Baking powder and soda | Make the cake rise | |
| Salt | Balances sweetness | |
| Vanilla extract | Rounds out and deepens flavors | |
| Lemon zest and juice | Adds bright citrus notes | Zest before juicing |
| Buttermilk (or sour cream) | Moisture and tenderness | Adds subtle tang, prevents dryness |
| Blueberries | Pockets of sweet, juicy flavor | Fresh or frozen |
For the Glaze
- Powdered sugar
- Fresh lemon juice (milk if desired for a milder glaze)
Step-by-Step Method
A well-made lemon blueberry pound cake comes down to a few basic techniques. Follow these steps for a picture-perfect result, whether you’re using a Bundt, loaf, or tube pan.
Preparation
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Bring Ingredients to Room Temperature: Allow butter, eggs, and buttermilk to sit out for about 30 minutes. This helps everything combine smoothly.
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Preheat Oven: Set to 350°F (175°C). Grease your pan—every crevice—using butter or baking spray. Dust with flour, then tap out the excess for an even release.
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Prepare Lemons and Blueberries: Zest lemons first, then juice them. Rinse and dry blueberries. If using frozen, do not thaw. Toss berries with a tablespoon of flour to keep them from sinking during baking.
Mixing the Batter
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Cream Butter and Sugar: With a mixer on medium speed, beat butter and sugar together until the mixture is pale and fluffy. This takes about 3–5 minutes. Proper creaming incorporates air for a lighter crumb.
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Add Eggs One at a Time: Beat in each egg, ensuring it’s fully absorbed before adding the next. This step prevents the batter from splitting and creates structure.
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Incorporate Flavors: Stir in lemon zest, juice, and vanilla extract.
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Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a separate bowl.
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Alternate Wet and Dry: Add one-third of the flour mixture to the batter, then half the buttermilk. Continue alternating—ending with flour. Mix gently to avoid overworking, which keeps the cake soft.
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Fold in Blueberries: Sprinkle the floured berries over the batter and fold in gently by hand. This helps prevent the berries from breaking or bleeding color.
Baking
- Spread the batter evenly in the prepared pan.
- Tap the pan on the counter to release trapped air bubbles.
- Bake on the center rack. Start checking at 50 minutes by inserting a toothpick into the center. It should come out mostly clean, with a few moist crumbs. Total time is typically 55–65 minutes.
Cooling and Glazing
- Let cake cool in the pan for 15–20 minutes. Invert gently onto a wire rack.
- Cool completely before glazing to prevent melting.
Making the Glaze
- Whisk powdered sugar and lemon juice together to achieve a pourable texture.
- For a milder flavor, substitute some of the juice with milk.
- Drizzle over cooled cake, allowing extra glaze to drip down the sides.
Tips for Success
- Accurate Measuring: Spoon flour into your measuring cup and level it off; never scoop directly from the bag, as this packs excess flour.
- Room-Temperature Ingredients: Butter and eggs straight from the refrigerator won’t blend properly and can create a dense crumb.
- Pan Prep: Take your time greasing nooks and crannies of Bundt or tube pans. Any missed spot can cause sticking.
- Scraping Down: Pause at intervals to scrape down both the bowl’s sides and bottom while mixing.
- Even Berry Distribution: Tossing blueberries in flour helps keep them suspended in the batter.
Variations
- Use a combination of lemon and orange zest for added complexity.
- Substitute blackberries or raspberries for blueberries, or try a mixed berry approach.
- For extra richness, glaze with a simple cream cheese icing instead of lemon.
How to Serve
Lemon blueberry pound cake works as breakfast, brunch, dessert, or an afternoon snack. Sliced thick, it pairs well with whipped cream or vanilla ice cream. For a simple presentation, dust the top with powdered sugar if you’re skipping the glaze. Add candied lemon peel or fresh berries for an elegant finish.
Storage and Freezing
Storing
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Room Temperature: Keeps well in an airtight container for up to 3 days. Avoid refrigerating unless your kitchen is very warm; otherwise, the cake will dry out.
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Freezing: Slice the cake before freezing for easy thawing. Wrap slices tightly in plastic, then layer in a freezer-safe bag or airtight container. Unfrosted cake freezes best but leftover glazed cake can also be frozen. Cake will keep its best texture and flavor for up to 2 months.
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Thawing: To serve, bring slices to room temperature or microwave gently for 10–15 seconds.
Troubleshooting
| Problem | Possible Cause | Solution |
|---|---|---|
| Dry cake | Overbaking or over-measuring flour | Check for doneness early, measure carefully |
| Sinking blueberries | Berries not coated in flour | Toss berries with a little flour |
| Cake sticks to pan | Inadequate greasing | Be thorough with butter/baking spray and flour |
| Dense crumb | Cold ingredients, overmixing | Ensure room temp, mix until just combined |
Frequently Asked Questions
Can I use frozen blueberries?
Yes—add them to the batter straight from the freezer to minimize color bleeding. Extend bake time by a few minutes if necessary.
Can I make this cake dairy free?
Substitute butter with a plant-based alternative and use a dairy-free yogurt instead of buttermilk.
How do I zest a lemon?
Use a microplane or fine grater, avoiding the bitter white pith beneath the skin.
Lemon blueberry pound cake delivers a perfect balance of tart brightness and sweet comfort. It’s easy to mix, highly adaptable, and always a crowd pleaser. Whether you’re new to baking or an experienced dessert maker, this cake will make you look like a pro. Enjoy it on special occasions or any time you crave something fresh, moist, and bursting with flavor.
Lemon Blueberry Pound Cake
This lemon blueberry pound cake is moist, sweet, and delicious. Learn how to make this simple, old-fashioned recipe. Get ready to devour it.
Ingredients
- 1 teaspoon baking powder
- 1 tablespoon lemon juice (about 1 lemon)
- 1 tablespoon lemon zest (about 2 lemons)
- 2 tablespoons lemon juice
- 4 large eggs, room temperature
- 2 cups granulated sugar
- 1 cup powdered sugar, sifted
- 1 cup buttermilk, room temperature
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 cups fresh or frozen blueberries
- 3 cups all-purpose flour
- 1 cup unsalted butter, room temperature
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Generously grease a 10-inch Bundt pan with butter or a baking spray. Sprinkle flour over the surface, then tap out the excess.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat the butter and sugar with an electric mixer at medium speed until fluffy and light (approximately 3-5 minutes).
- Add the eggs, one at a time, mixing well after each addition. Scrape the sides and bottom of the bowl to mix thoroughly. Blend in the lemon zest, lemon juice, and vanilla.
- Alternate adding the dry ingredients and buttermilk, starting and ending with the flour. Add the flour in three additions and the buttermilk in two. Mix gently by hand with a spatula after each addition until just combined.
- Before adding the third addition of flour, gently toss the blueberries to coat. Add to the batter and mix very gently just until no streaks of flour are visible.
- Pour the batter into the greased Bundt pan. Bake for 50-60 minutes or until the cake passes the toothpick test. Then, remove the pan from the oven and let the cake cool (in the pan) for 15 to 20 minutes.
- After the cake has cooled, invert the Bundt pan and turn it out onto a wire rack. Let it cool completely before icing it.
- While the cake is cooling, make the lemon glaze. Whisk together the powdered sugar and lemon juice in a medium-sized bowl.
- Drizzle the glaze all over the top of the completely cooled cake. Be sure to let it run down the sides, as well. Let the glaze set for 15 minutes, then enjoy!