Blueberry Lemon Pound Cake

Name: Blueberry Lemon Pound Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 10 slices
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon fresh lemon juice; Zest of 1 lemon; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Favorite Baking Collection

I absolutely love making this Blueberry Lemon Pound Cake! The vibrant flavors of fresh blueberries and zesty lemon create a delightful balance that’s perfect for any occasion. The cake turns out moist and tender, with a beautiful golden crust that catches everyone’s attention. Whether it’s for a summer picnic or a cozy dessert at home, this pound cake always impresses. It’s easy to whip up and the combination of sweet and tart is simply irresistible—it’s a recipe that I cherish and love sharing with family and friends.

Created by

Juliet Ashford

Last updated on 2026-02-01T21:41:35.882Z

When I made my first Blueberry Lemon Pound Cake, I knew I was onto something special. The method of folding in the fresh blueberries gently ensures they stay whole, bursting with flavor as you bite into the cake. I also love adding fresh lemon zest for an extra layer of brightness; it really enhances the overall taste.

A suggestion I have found very useful: let your butter soften at room temperature for at least an hour before mixing. This creates a better emulsion with the sugar, resulting in a fluffy texture. Trust me, it makes a world of difference!

Why You Will Love This Recipe
Moist and flavorful with a perfect balance of sweetness and tartness
Beautiful golden crust that appeals to the eyes and palate
Easy to prepare, making it a great recipe for both beginners and experienced bakers

The Importance of Fresh Ingredients

Using fresh blueberries in this Blueberry Lemon Pound Cake is crucial for achieving the best flavor and texture. Frozen blueberries can sometimes release too much moisture, which could lead to a denser cake. If you must use frozen berries, toss them in a bit of flour before folding them into the batter to help absorb excess liquid.

Additionally, choosing fresh lemons for squeezing juice and zest will infuse your cake with a bright, zesty aroma that is unmatched by bottled lemon juice. The brightness from the zest also adds visible flecks that enhance the cake's appearance, making it even more inviting.

Technique for Texture

Creaming the butter and sugar properly is key to a light and airy pound cake. Make sure your butter is at room temperature to facilitate this process; it should be soft enough that it can be easily pressed with your finger but not melted. Beat the butter and sugar until the mixture is pale and fluffy, which usually takes around 4 minutes with a hand mixer on medium speed.

When combining the dry ingredients with the wet mixture, it’s important not to overmix. Stir until just combined to ensure your cake remains tender rather than tough. You should see a few streaks of flour; that’s perfectly okay as the remaining flour will incorporate during the folding step with the blueberries.

Glazing for Extra Flavor

The glaze adds not only sweetness but also a refreshing tang to your pound cake. To achieve the perfect glaze consistency, start with the powdered sugar and gradually add lemon juice. If the glaze is too thick, add a bit more lemon juice; if too thin, add an extra spoonful of powdered sugar. The goal is a smooth, drizzling consistency that will set nicely on the cake without running off too quickly.

For a decorative touch, consider adding some lemon zest to the glaze for visual appeal and an extra layer of lemon flavor. Drizzle it over the cooled cake with a spoon or a piping bag for a professional finish.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
Zest of 1 lemon
1 cup fresh blueberries

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Mix them well, and make sure to prep everything first!

Instructions

Prepare the Oven and Pan

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

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter with the granulated sugar until light and fluffy. This should take about 4 minutes.

Add Eggs and Flavorings

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

Combine Mixtures

Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.

Fold in Blueberries

Gently fold in the blueberries with a spatula, ensuring they are distributed evenly.

Pour and Bake

Pour the batter into the prepared loaf pan. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Glaze

While the cake is cooling, mix the powdered sugar with lemon juice until smooth. Adjust the consistency if needed.

Glaze the Cake

Once the cake is completely cool, drizzle the glaze over the top for a sweet finish.

Slice and serve your delightful Blueberry Lemon Pound Cake. Enjoy!

Pro Tips

For best results, use fresh blueberries. If using frozen, do not thaw them before folding into the batter.

Storage Tips

After making this pound cake, it's essential to store it properly to maintain its moistness. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. This will help keep the cake fresh for up to 4 days at room temperature. If you want to store it for a longer time, freezing is a great option.

To freeze the blueberry lemon pound cake, ensure it’s completely cooled and wrap it tightly. You can freeze individual slices or the whole cake, depending on your needs. When ready to enjoy, thaw the cake in the refrigerator overnight, then bring it to room temperature before serving for the best texture.

Serving Suggestions

This Blueberry Lemon Pound Cake can be enjoyed simply on its own, but it also pairs beautifully with various accompaniments. Consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. A sprinkle of fresh blueberries on the plate can elevate its visual appeal, making it perfect for gatherings.

For a breakfast treat, slice the cake and serve it alongside a cup of tea or coffee. You can also toast slices lightly; the warm edges will offer a delightful contrast to the cake's soft crumb. Add a smear of lemon curd on top for an extra burst of flavor!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but make sure not to thaw them before adding to the batter.

→ How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.

→ Can I add nuts to the recipe?

Absolutely! You can add chopped walnuts or pecans for an extra crunch.

→ Is it necessary to glaze the cake?

The glaze adds a nice touch, but it's optional. It’s delicious even without it!