Lemon blueberry pound cake balances sweetness, tartness, and a hint of richness that lingers on the palate. This cake offers vibrant notes from ripe blueberries and zesty lemon, all tucked into a buttery, tender crumb. It’s versatile enough for brunch, afternoon tea, or a special dessert, and comes together with straightforward steps and accessible ingredients. Whether you’re an aspiring baker or hunting for a fresh twist on a classic, this cake delivers consistent results and crowd-pleasing flavor.
Why Lemon Blueberry Pound Cake Wins Hearts
This pound cake stands out for a few reasons:
- Moist Texture: The crumb stays soft from the first slice to the last, thanks to buttermilk and precise baking.
- Inviting Flavors: Zingy lemon zest cuts through the buttery base. Plump blueberries add bursts of fruity sweetness.
- Ease of Preparation: Mixing the batter takes less skill than you might expect. With a few simple techniques, you get an evenly risen loaf or Bundt every time.
- Versatility: Fresh or frozen blueberries work equally well. The lemon glaze offers the option of extra zing or subtle sweetness.
Ingredients: The Building Blocks
The right mix of ingredients leads to an ideal rise and flavor. Here’s what you’ll need:
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter | 1 cup (2 sticks) | Room temperature |
| Granulated sugar | 1 2/3 cups | For sweetness and structure |
| Large eggs | 4 | Room temperature |
| All-purpose flour | 2 3/4 cups | Measured with a spoon and leveled |
| Baking powder | 1 1/2 teaspoons | For lift |
| Baking soda | 1/2 teaspoon | Assists rise, balances acidity |
| Fine salt | 1/2 teaspoon | Enhances flavor |
| Fresh lemon zest | 2 tablespoons | From 2 medium lemons |
| Fresh lemon juice | 1/4 cup | Plus extra for the glaze |
| Vanilla extract | 2 teaspoons | Rounds out aroma |
| Buttermilk | 2/3 cup | Adds moisture and tang |
| Blueberries | 1 1/2 cups | Fresh preferred, frozen if needed |
| All-purpose flour (for berries) | 1 tablespoon | Prevents sinking |
| Powdered sugar | 1 1/2 cups | For the glaze |
Ingredient Notes
- Butter: Use unsalted so you can control the saltiness. Soft but not melted works best.
- Eggs: Medium to large are fine; they help bind and aerate the cake.
- Blueberries: If using frozen, don’t thaw—just toss them with flour and fold in gently.
Equipment Needed
- 10-cup Bundt pan or two 9×5-inch loaf pans
- Electric mixer or stand mixer
- Mixing bowls (at least two)
- Citrus zester or fine grater
- Sifter or fine-mesh sieve
- Spatula and classic measuring cups
Step-by-Step: Making the Pound Cake
1. Prepping the Pan and Ingredients
Grease the Bundt or loaf pans with butter or nonstick baking spray. Dust lightly with flour, ensuring no corners are missed. This step reduces sticking, especially with intricate Bundt shapes.
Pull out butter, eggs, and buttermilk ahead of time. Letting them come to room temperature ensures your batter mixes evenly and traps air, which creates a lighter crumb.
Zest the lemons before juicing to avoid any hassle later.
2. Mixing the Dry Ingredients
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Sifting promotes even distribution and a smoother batter. Reserve a tablespoon of flour and set aside for the blueberries.
3. Creaming Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together on medium-high. This process takes 3-5 minutes. The mixture should look noticeably lighter and fluffy. Creaming traps tiny air pockets, ensuring the cake bakes up tall and light.
4. Adding Eggs and Flavorings
Add eggs, one at a time, mixing on low after each addition just until combined. Scrape the bowl with a spatula between eggs. Overmixing at this stage can make the texture rubbery.
Stir in the lemon zest, lemon juice, and vanilla extract.
5. Alternating Wet and Dry Ingredients
Add the dry ingredients in three parts, alternating with the buttermilk. Start and finish with the flour mixture. With each addition, mix gently. Overmixing could lead to a dense texture.
6. Folding in Blueberries
Toss blueberries with the tablespoon of flour you reserved earlier. The flour helps keep them suspended in the batter and prevents sinking.
Gently fold the berries into the batter with a spatula. Folding keeps the texture tender and ensures blueberries are evenly distributed.
7. Baking
Pour the batter into your prepared pan, smoothing the top. Tap the pan gently on the counter to release air bubbles.
Place in the center of a preheated 350°F oven:
- For Bundt pan: Bake 50-60 minutes
- For loaf pans: Check after 40 minutes
The cake is ready when a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Cooling and Glazing
Cool in the pan for 15-20 minutes. Turn out onto a wire rack and let it cool completely.
While the cake cools, whisk powdered sugar and lemon juice together for the glaze. Drizzle over the cooled cake, letting it run down the sides.
Tips for a Perfect Lemon Blueberry Pound Cake
- Properly Prepare the Pan: Grease and flour every crevice, especially if using a decorative Bundt.
- Room Temperature Ingredients: These blend smoothly and yield a finer crumb.
- Don’t Overmix: Fold the flour and berries in gently for a lighter result.
- Test For Doneness: Ovens vary. Use a toothpick and keep an eye on the cake in the last 10 minutes.
More Ways to Personalize Your Cake
- Try Greek Yogurt: Swap buttermilk for plain Greek yogurt for a slightly tangier flavor.
- Adjust Glaze: Create a sharp, tangy glaze with more lemon juice, or mellow it with a splash of milk.
- Add Crunch: A handful of chopped, toasted almonds or walnuts stirred into the batter offers a satisfying bite.
Storing and Freezing
Freshness Tips
- Room Temperature: Store in an airtight container up to 3 days. Avoid refrigeration—it dries out the crumb.
- Freezing: Slice the cooled cake; wrap individual pieces in plastic wrap, then foil. Store in a freezer bag for up to 2 months. Thaw overnight at room temperature for best texture.
- Freezing Before Glaze: For freshest results, freeze the cake unglazed. Glaze after thawing.
Serving Suggestions
- For Brunch: Top with a spoonful of lemon curd or whipped cream.
- As Dessert: Pair a slice with a scoop of vanilla ice cream or a dollop of crème fraîche.
- For Lunchboxes: Pack slices as a sweet addition to weekday meals.
Frequently Asked Questions
Can I use other berries?
Yes, raspberries or blackberries work well. Just be gentle—they’re softer than blueberries.
Is it possible to make this dairy-free?
Use a dairy-free butter substitute and plant-based milk soured with lemon juice to mimic buttermilk.
Why did my blueberries sink?
Coating berries with flour helps, but overmixing also causes them to settle. Mix gently and add blueberries last.
How do I prevent a dry pound cake?
Check oven temperature accuracy, measure flour by spooning and leveling, and avoid overbaking. Don’t skip room temperature ingredients—they help lock in moisture.
Lemon blueberry pound cake joins simplicity and elegance in every bite. With its moist crumb, tangy glaze, and pockets of berry sweetness, it’s bound to be a favorite. Serve it for gatherings, give as a gift, or keep a loaf on hand for an ordinary afternoon made special.
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
- 4 large eggs, room temperature
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup powdered sugar, sifted
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, room temperature
- 1 tablespoon lemon juice (about 1 lemon)
- 1 cup buttermilk, room temperature
- 1/2 teaspoon baking soda
- 1 tablespoon lemon zest (about 2 lemons)
- 2 cups fresh or frozen blueberries
- 2 tablespoons lemon juice
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!