Bright Lemon Blueberry Pound Cake

There’s a special joy that comes with the arrival of spring, and for many bakers, that joy manifests in the vibrant flavors of a classic pound cake infused with bright citrus and sweet berries. This **Lemon Blueberry Pound Cake** is more than just a recipe; it’s an invitation to savor the season, a delightful tradition that marks the warming weather and longer days. Perfect for any occasion, from a leisurely breakfast to an elegant brunch or a comforting afternoon snack, this cake promises a burst of sunshine in every forkful. Its rich, buttery base provides the quintessential dense yet tender crumb that defines a great pound cake, while the aromatic lemon zest and plump, juicy blueberries elevate it to something truly extraordinary. It’s the kind of homemade treat that doesn’t just satisfy a craving, but transforms an ordinary moment into a memorable experience.

The Ultimate Lemon Blueberry Pound Cake Recipe: A Springtime Delight

Few flavor combinations are as universally beloved and refreshing as lemon and blueberry, and this pound cake is a testament to their perfect harmony. Each slice offers a symphony of tastes and textures: the bright, tangy notes of lemon zest beautifully complement the sweet, juicy burst of blueberries, all enveloped within a wonderfully rich and dense cake. Crafted using the traditional pound cake ratio of butter, sugar, eggs, and flour, it achieves that signature tender crumb that is both satisfying and incredibly moist. Whether you opt for fresh, seasonal berries or their frozen counterparts, you’re guaranteed a sensational dessert that’s ideal for celebrating special occasions like Easter or Mother’s Day, or simply to brighten a casual weekend gathering. This recipe consistently earns rave reviews and becomes a fast family favorite.

Why This Lemon Blueberry Pound Cake Stands Out

What makes this particular lemon blueberry pound cake recipe truly special? It’s a combination of thoughtful techniques and high-quality ingredients that yield consistently delicious results. The cake strikes a perfect balance between being delightfully sweet and refreshingly tart, making it incredibly appealing to a wide range of palates. Its sturdy yet tender crumb makes it excellent for slicing and serving, whether plain or adorned with a simple glaze. Furthermore, the vibrant colors of the blueberries peeking through the golden cake create a visually stunning presentation that is sure to impress your guests. This isn’t just another cake; it’s a culinary experience designed to bring joy and a taste of spring to your table.

The Magic of Room Temperature Ingredients

For any successful baking endeavor, especially with pound cake, using room temperature ingredients is paramount. Softened butter creams beautifully with sugar, incorporating air that creates a light and fluffy batter. Similarly, room temperature eggs emulsify much more effectively with the butter and sugar mixture, preventing a curdled appearance and ensuring a smooth, cohesive batter. This small but crucial detail contributes significantly to the cake’s final texture, resulting in a uniformly tender and moist crumb that is characteristic of a perfectly baked pound cake. Plan ahead and take your butter and eggs out of the refrigerator at least 30-60 minutes before you begin mixing.

Preventing Blueberries from Sinking: A Pro Baker’s Secret

One common challenge when baking with fresh or frozen fruit is preventing it from sinking to the bottom of the cake batter. Thankfully, there’s a simple yet highly effective bakery trick to ensure your blueberries are beautifully distributed throughout every slice: lightly tossing them in a tablespoon of all-purpose flour before folding them into the batter. This thin coating of flour creates a non-stick barrier around each berry and helps it cling to the batter, preventing it from gravitating downwards during baking. This ensures that each bite delivers those delightful bursts of sweet blueberry flavor, rather than a dense layer of fruit at the bottom of your loaf. This simple step makes a significant difference in the visual appeal and texture of your finished pound cake.

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4.66 from 20 votes

Lemon Blueberry Pound Cake Recipe

This lemon blueberry pound cake is a delicious breakfast, brunch, or snack. Studded with juicy-sweet blueberries and aromatic tart lemon zest, it’s a perfect treat for any season.

Prep:

20 minutes

Cook:

1 hour

Total Time:

1 hour
20 minutes

Servings:

10
people

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Ingredients

• 1 cup unsalted butter (room temperature, 2 sticks)
• 1⅛ cups granulated sugar (divided)
• 4 large eggs (room temperature)
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 cup blueberries (fresh or frozen, see notes)
• 2 teaspoons lemon zest
• 1 tablespoon all-purpose flour (for tossing blueberries)

Equipment

• Kitchen Scale (optional, for precision)
• 9×5-inch Loaf Pan
• Stand Mixer (or hand mixer)
• Rubber Spatula
• Wire Rack

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan. For easy removal, line the bottom and sides with parchment paper, leaving an overhang.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature unsalted butter and 1 cup of granulated sugar on medium-high speed (#6-8 on a KitchenAid mixer) for about 2 minutes, until the mixture is visibly smooth, light, and fluffy. Scrape down the sides of the bowl as needed.
   
3. Add the large eggs, one at a time, mixing well after each addition until fully incorporated. Don’t worry if the mixture appears slightly curdled at this stage; it will come together as you continue.
4. Stir in the pure vanilla extract and mix until just combined.
5. With the mixer on low speed, gradually add the all-purpose flour. Mix only until the flour is just incorporated and no large streaks remain. Be careful not to overmix the batter, as this can result in a dense or tough cake.
6. In a separate small bowl, gently toss the blueberries with 1 tablespoon of all-purpose flour. Then, carefully fold the floured blueberries and lemon zest into the cake batter using a rubber spatula. Continue folding until the blueberries and zest are evenly distributed, and no large lumps of dry flour are visible.
   
7. Transfer the prepared batter evenly into the greased and lined loaf pan. Sprinkle the remaining ⅛ cup (2 tablespoons) of granulated sugar over the top of the batter. This creates a beautiful, slightly crispy crust.
   
8. Bake on the middle rack of your preheated oven for 55-60 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
9. Allow the pound cake to cool in the pan on a wire rack for 10-15 minutes. This allows it to firm up before handling. Then, carefully run a knife around the edges of the pan and invert the cake onto the wire rack to cool completely. If using parchment paper, simply lift the cake out by the overhang. Slice and serve once fully cooled or slightly warm.
   

Notes & Expert Tips

*You can use fresh or frozen blueberries in this recipe. If using frozen, add them straight from the freezer into the floured mixture (do not thaw them first). Baking them quickly from frozen helps prevent the color from bleeding into the batter, which can result in a muddy purple-colored cake.

Achieving the Perfect Texture:

• Creaming is Key: Ensure you cream the butter and sugar together until genuinely smooth and fluffy. This step incorporates essential air into the mixture, contributing to the cake’s light texture and even crumb.
• Avoid Overmixing: Once the flour is added, mix only until just combined. Overmixing develops the gluten in the flour too much, leading to a dense, tough, and dry pound cake.
• Room Temperature Ingredients: As mentioned, butter and eggs at room temperature are crucial for a smooth, emulsified batter and optimal texture.

Baking Success:

• Pan Preparation: Always grease your loaf pan thoroughly. Using parchment paper to line the pan makes removing the baked cake incredibly easy and reduces the risk of sticking.
• Don’t Peek Too Early: Resist the urge to open the oven door frequently, especially during the first 30-40 minutes of baking, as this can cause the cake to sink.
• Testing for Doneness: A toothpick or wooden skewer inserted into the thickest part of the cake should come out clean, or with just a few moist crumbs, indicating it’s perfectly baked.

Storage: Store this delectable lemon blueberry pound cake in an airtight container at room temperature for up to 2 days to maintain its fresh taste and moistness. For longer storage, it can be kept in the refrigerator for up to 5 days. For extended enjoyment, wrap slices or the whole cake tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. To serve after freezing, thaw overnight in the refrigerator or for a few hours at room temperature.
Optional Glaze: For an extra touch of lemon flavor and moisture, consider drizzling a simple lemon glaze over the cooled cake. Whisk together 1 cup powdered sugar with 2-3 tablespoons fresh lemon juice until smooth. Add more juice for a thinner glaze, or more sugar for a thicker one.

Nutrition Facts

Lemon Blueberry Pound Cake Recipe

Amount Per Serving (1 slice)

Calories 375
Calories from Fat 180

% Daily Value*

Fat 20g
31%

Saturated Fat 12g
75%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 114mg
38%

Sodium 28mg
1%

Potassium 70mg
2%

Carbohydrates 44g
15%

Fiber 1g
4%

Sugar 24g
27%

Protein 5g
10%

Vitamin A 671IU
13%

Vitamin C 2mg
2%

Calcium 21mg
2%

Iron 2mg
11%

* Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

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Step-by-Step Guide to Baking Your Perfect Lemon Blueberry Pound Cake

Baking this delightful lemon blueberry pound cake is a rewarding experience, and following these detailed steps will ensure a flawless result every time. From preparing your workspace to the final cooling, each stage is crucial for achieving that signature moist and flavorful pound cake.

Step 1: Preparation is Key

Begin by gathering all your ingredients and equipment. This mise en place ensures a smooth baking process. Preheat your oven to a precise 350°F (175°C). Carefully prepare your 9×5-inch loaf pan by lightly greasing it. For an even easier release and clean-up, I highly recommend lining the bottom and sides with parchment paper, allowing some overhang on the longer sides. This acts as a convenient sling to lift the cooled cake out of the pan. Crucially, ensure your butter and eggs have come to a proper room temperature. This is not a suggestion but a requirement for the best cake texture.

Step 2: Crafting the Perfect Batter

In the bowl of your stand mixer, fitted with the paddle attachment, combine 1 cup of softened unsalted butter with 1 cup of granulated sugar. Beat these two ingredients together on medium-high speed for a full 2 minutes. This creaming process is vital; it incorporates air into the butter and sugar, creating a light and fluffy foundation for your cake. The mixture should become pale in color and significantly increased in volume. Remember to pause and scrape down the sides of the bowl with a rubber spatula periodically to ensure everything is evenly combined.

Next, add the four large, room-temperature eggs one by one. After each egg, allow it to fully incorporate into the mixture before adding the next. This methodical approach ensures proper emulsification. Don’t be alarmed if the batter looks slightly curdled at this point; it’s common and will smooth out with continued mixing. Finally, mix in the 1 teaspoon of pure vanilla extract until just combined, adding a warm depth of flavor.

Step 3: Incorporating Dry Ingredients and Fruit

Reduce your mixer speed to low. Gradually add the 2 cups of all-purpose flour to the wet ingredients. It’s crucial to mix only until the flour is just incorporated and no large dry streaks remain. Overmixing the batter will overdevelop the gluten, resulting in a tough and dense pound cake, which is the opposite of what we want for this tender treat. Once the flour is barely combined, stop the mixer immediately.

In a separate, small bowl, gently toss the 1 cup of blueberries (fresh or frozen) with 1 tablespoon of all-purpose flour. This step, as detailed earlier, is essential for preventing the blueberries from sinking to the bottom of your cake during baking. Now, with a rubber spatula, carefully fold the floured blueberries and 2 teaspoons of lemon zest into the cake batter. Use a gentle, folding motion to ensure the blueberries are evenly distributed without crushing them. Continue until there are no large pockets of dry flour, but avoid excessive stirring.

Step 4: The Bake and Golden Finish

Transfer the beautifully prepared batter into your greased and lined loaf pan, spreading it evenly with your spatula. For an irresistible golden, slightly crisp top crust, sprinkle the remaining ⅛ cup (2 tablespoons) of granulated sugar evenly over the surface of the batter. This sugar will caramelize lightly as it bakes, adding both texture and a hint of extra sweetness.

Place the loaf pan on the middle rack of your preheated oven. Bake for approximately 55-60 minutes. The baking time can vary slightly depending on your oven, so it’s essential to check for doneness. Insert a wooden skewer or toothpick into the very center of the cake; it should come out clean or with only a few moist crumbs attached. If it comes out with wet batter, continue baking in 5-minute increments until done.

Step 5: Cooling and Serving Perfection

Once baked, remove the pound cake from the oven and allow it to cool in its pan on a wire rack for about 10-15 minutes. This crucial cooling period allows the cake to set properly and makes it easier to handle without crumbling. After this initial cooling, gently run a knife around the inner edges of the pan to loosen any stuck parts. Then, either use the parchment paper overhang to lift the cake out or carefully invert the pan onto the wire rack to fully remove it. Let the cake cool completely on the wire rack before slicing. While delicious warm, the flavors and texture truly shine once it has cooled, allowing the crumb to firm up and the lemon and blueberry notes to fully meld. Slice generously and serve!

Enhancing Your Lemon Blueberry Pound Cake

While this pound cake is utterly delicious on its own, there are several ways to elevate its flavor and presentation, making it even more irresistible. A simple addition can transform it from a comforting home bake to an elegant dessert.

Drizzle a Tangy Lemon Glaze

A classic complement to any lemon-flavored bake is a bright and tangy lemon glaze. This simple addition not only enhances the citrus notes but also adds a lovely sheen and extra moisture to the cake. To make it, simply whisk together about 1 cup of powdered sugar with 2-3 tablespoons of freshly squeezed lemon juice until you achieve a smooth, pourable consistency. For a thicker glaze, add less juice; for a thinner, more translucent one, add a bit more. Drizzle it generously over the completely cooled pound cake just before serving. The contrast between the sweet cake and the tart glaze is simply divine.

Creative Serving Suggestions

This versatile lemon blueberry pound cake can be enjoyed in many ways. For a simple breakfast or afternoon tea, a plain slice is perfect alongside a cup of coffee or herbal tea. For a more decadent dessert, consider serving it:

• With a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. The creamy texture provides a wonderful counterpoint to the cake’s density.
• Alongside extra fresh blueberries or a mixed berry compote to amplify the fruit flavors.
• Toasted lightly and buttered for a delightful morning treat.

Its robust flavor holds up well to various accompaniments, making it a fantastic base for creativity.

Seasonal Variations to Try

While lemon and blueberry are a match made in heaven, don’t hesitate to experiment with other fruits and citrus combinations based on seasonality or your personal preference:

• Raspberry Lemon: Substitute blueberries with fresh raspberries for a similar tart-sweet profile.
• Orange Cranberry: During fall or winter, swap lemon zest for orange zest and use dried cranberries (plumped in orange juice if desired).
• Lime Coconut: Introduce a tropical twist by using lime zest and adding shredded coconut to the batter.
• Almond Poppy Seed: For a different texture and flavor, omit the fruit and add poppy seeds and a touch of almond extract.

The beauty of a pound cake lies in its adaptability, allowing you to customize it with your favorite flavors.

How to Store and Keep Your Pound Cake Fresh

Proper storage is essential to maintain the delicious taste and moist texture of your homemade lemon blueberry pound cake. Whether you plan to enjoy it over a few days or save it for a special occasion, these tips will help:

• Room Temperature: For immediate enjoyment, store leftover pound cake in an airtight container at room temperature for up to 2 days. Ensure it’s in a cool, dry place away from direct sunlight.
• Refrigerator: To extend its freshness, transfer the cake to an airtight container and refrigerate for up to 5 days. The cooler temperature helps to prevent spoilage and keeps the cake moist.
• Freezer: For long-term storage, this pound cake freezes beautifully. Wrap individual slices or the entire cooled cake tightly in plastic wrap, then an additional layer of aluminum foil. This double-layer protection prevents freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw the cake overnight in the refrigerator, or for a few hours at room temperature, before serving.

Always ensure the cake is completely cooled before storing it to prevent condensation, which can lead to sogginess.

Concluding Thoughts on This Irresistible Bake

This Lemon Blueberry Pound Cake is truly a timeless classic that brings warmth, comfort, and vibrant flavor to any table. Its simplicity in preparation belies its rich, complex taste and wonderfully tender texture. It’s a recipe that encourages hands-on baking, filling your home with the inviting aromas of lemon and sweet berries. Whether you’re an experienced baker or just starting your culinary journey, this pound cake offers a rewarding experience and a delicious outcome that will undoubtedly become a staple in your recipe collection. Embrace the joy of baking and share this delightful treat with those you cherish!