Blueberry Lemon Pound Cake

Name: Blueberry Lemon Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10 slices
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 1 tablespoon lemon zest; 1/4 cup lemon juice; 1 1/2 cups fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Dessert Magic

I love the sunshiny taste of lemons paired with the sweet burst of blueberries in this delicious pound cake. It’s my go-to recipe for family gatherings and lazy weekend brunches. The balance of zesty lemon and juicy blueberries makes every bite a little slice of heaven. Plus, the rich, buttery texture holds up beautifully, making it perfect for slicing and serving. Whether you enjoy it plain or with a dollop of whipped cream, this cake never fails to impress!

Created by

Jenna Rowland

Last updated on 2026-02-02T01:25:35.748Z

Making this blueberry lemon pound cake was an adventure in flavor exploration for me! I decided to experiment with fresh blueberries this time rather than frozen ones and was amazed by how much they elevated the cake with added juiciness and a burst of flavor. The key to a moist pound cake is not overmixing once you combine the wet and dry ingredients, which helps retain that rich texture I love.

During my baking journey, I discovered that a hint of lemon zest can truly brighten the overall flavor of the cake. By incorporating both lemon juice and zest, each slice delivers a perfect tangy sweetness that pairs beautifully with the blueberries. I highly recommend giving this twist a try the next time you bake!

Why You Will Love This Recipe
Bright, citrusy flavor that awakens your senses
Moist and dense texture that’s perfect with coffee
Wonderful for any occasion, from brunch to dessert

Mastering the Pound Cake Technique

To achieve that classic pound cake density, ensure your butter is softened to room temperature before creaming it with sugar. This process should take about 3-5 minutes, until it reaches a light, fluffy consistency. Over-creaming can introduce too much air, resulting in a cake that's too light and not typical of a traditional pound cake. Aim for a texture that is smooth and slightly crumbly when you touch it.

When incorporating the dry ingredients, mix gently to avoid overworking the batter. It's vital to stop mixing as soon as you no longer see flour streaks. This prevents gluten from developing too much, which would lead to a tough cake. Always fold in the blueberries at the end to maintain their shape and ensure they remain evenly distributed throughout the batter.

Choosing the Right Blueberries

For this recipe, fresh blueberries are ideal due to their juicy burst and vibrant flavor. If fresh blueberries are unavailable, frozen ones can be a good substitute, but make sure to keep them frozen until ready to mix into the batter. This helps prevent them from bleeding into the cake, which could result in an undesirable blue tint and a soggy texture. If using frozen berries, consider adding a tablespoon of flour to coat them to absorb excess moisture.

Using the right size blueberries is also key. Large berries will create pockets of juice that burst upon baking, adding great flavor, while smaller ones will simmer into the batter, providing an even distribution of taste. I personally prefer a mix of both for varied texture throughout the cake.

Glazing and Serving Ideas

The lemon glaze adds an essential finish to the cake without overpowering the flavor. When mixing the glaze, look for a consistency that's pourable yet thick; if it's too runny, add more powdered sugar until you reach your desired thickness. Conversely, if it's too thick, a few drops of lemon juice can help tame it. Drizzle the glaze slowly over the cooled cake, allowing it to pool slightly for a delightful presentation.

For serving, this cake pairs wonderfully with a variety of accompaniments. A dollop of freshly whipped cream or a scoop of vanilla ice cream complements the citrus notes beautifully. Alternatively, serve it with a side of fresh berries or a light fruit salad to enhance the summer vibe of this cake. If prepping for guests, cut slices ahead of time and display them on a cake stand for an inviting and elegant presentation.

Ingredients

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon lemon zest
1/4 cup lemon juice
1 1/2 cups fresh blueberries

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Preheat the oven

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

Cream butter and sugar

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

Add eggs

Beat in the eggs one at a time, mixing well after each addition.

Mix dry ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine mixtures

Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined.

Add flavorings

Stir in the lemon zest, lemon juice, and gently fold in the blueberries.

Bake the cake

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

Prepare the glaze

While the cake cools, whisk together the powdered sugar and lemon juice to make the glaze.

Glaze the cake

Once the cake is completely cool, drizzle the glaze over the top and let it set before slicing.

Pro Tips

For the best flavor, use fresh lemon juice and zest. You can also add a handful of chopped walnuts for extra crunch and flavor variation.

Ingredient Substitutions

If you're looking for a lighter option, you can substitute half of the butter with Greek yogurt for a slightly healthier twist that still maintains moisture. This will slightly alter the flavor but can enhance the cake's tenderness. Additionally, if you're dairy-free, coconut milk can serve as a great buttermilk substitute; just add a tablespoon of vinegar to both mimic the acidity and achieve a similar texture.

For those looking to reduce sugar, consider using a sugar alternative like coconut sugar or monk fruit sweetener. Keep in mind that this may influence the cake's color and texture slightly, so it's a good idea to experiment with small batches before making a large cake. Adjust the quantities based on the specific sweetener's conversion ratio to sugar.

Storage and Freezing

This blueberry lemon pound cake stores well at room temperature for up to three days. To keep it fresh longer, wrap it tightly in plastic wrap and then in aluminum foil, which prevents it from drying out. If you want to enjoy it later, the cake can be frozen for up to three months. Just ensure it’s completely cooled before wrapping it to avoid trapping moisture, which could lead to freezer burn.

When you’re ready to eat, thaw the cake overnight in the refrigerator or at room temperature for about two hours. You can refresh the flavor by applying a new layer of glaze or by serving it with a sprinkle of fresh lemon zest.

Troubleshooting Tips

If your pound cake is coming out too dry, check that you’re measuring your flour correctly—spoon it into your measuring cup rather than scooping it directly. This prevents packing too much flour into the cup. Overbaking can also lead to dryness, so start checking for doneness a few minutes earlier than the specified time to catch it at the perfect moment.

On the other hand, if your cake sinks in the middle, it might be due to underbaking or too much liquid in the batter. Make sure your oven is calibrated correctly and try not to open the oven door too frequently during baking, as this can cause temperature fluctuations that impact the cake's rise. A toothpick test should yield only a few crumbs when the cake is done.

Questions About Recipes

→ Can I use frozen blueberries?

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

→ How do I store leftovers?

Store the cake in an airtight container at room temperature for up to three days or in the fridge for up to a week.

→ Can I make this cake ahead of time?

Absolutely! This cake holds well and actually tastes better after a day as the flavors meld together.

→ Is there a dairy-free option?

Yes, you can substitute the butter with a dairy-free alternative and use almond or coconut milk instead of buttermilk.