Lemon Blueberry Pound Cake

🕒 Prep: 15 min
🔥 Cook: 1 hour 10 min
🍽 Serves: 10
★★★★★
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This Lemon Blueberry Pound Cake is a delightful combination of zesty lemon and juicy blueberries, perfect for any time of year. The cake is moist and flavorful, with a tender crumb that pairs beautifully with a tangy lemon glaze.

Ingredients for Lemon Blueberry Pound Cake

Butter is the foundation of our pound cake, providing richness and a tender texture. Creaming it with sugar helps incorporate air, which makes the cake light. Sugar sweetens the cake and aids in creating a moist texture.

Eggs add structure and moisture. Adding them one at a time ensures they’re well incorporated. Flour gives the cake its structure, while salt balances the flavors.

Baking powder and baking soda are the leavening agents that help the cake rise. Buttermilk adds moisture and a slight tang, complementing the lemon flavor. Lemon juice and lemon zest are the stars, bringing a bright, refreshing taste.

Vanilla extract adds warmth and depth. Blueberries provide bursts of juicy sweetness. Tossing them in a bit of flour helps keep them from sinking.

For the glaze, confectioners' sugar combined with a bit of lemon juice creates a sweet, tangy finish that complements the cake perfectly.

Tips & Tricks

  • Ensure your butter is soft, but not melted, for the best creaming results.
  • Use fresh lemon juice and zest for the most vibrant flavor.
  • If you’re using frozen blueberries, don’t thaw them first — this prevents excess moisture from affecting the batter.

Serving Suggestions

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You could also serve it with a handful of fresh berries for a light and refreshing dessert.

Frequently Asked Questions

Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just be sure not to thaw them before adding to the batter.
What can I use instead of buttermilk?
If you don't have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to one cup of milk and letting it sit for 5 minutes.

Lemon Blueberry Pound Cake Recipe Walkthrough

First, preheat your oven to 350°F and grease a 9x5 inch loaf pan. This will ensure the cake doesn’t stick and bakes evenly. In a large bowl, cream together the butter and sugar until it’s light and fluffy. This step is crucial for incorporating air, which will give the cake its delicate texture.

Next, add the eggs one at a time, beating well after each addition. This helps maintain the emulsion and ensures the eggs are evenly distributed throughout the batter. In another bowl, whisk together the flour, salt, baking powder, and baking soda. This dry mix will be added to the creamed mixture alternately with the buttermilk. Start and end with the flour to maintain a smooth batter.

Stir in the lemon juice, lemon zest, and vanilla extract until well combined. These ingredients will infuse the cake with that lovely lemon flavor we’re aiming for. In a small bowl, toss the blueberries with 1/4 cup of flour. This simple trick helps prevent them from sinking to the bottom of the cake as it bakes.

Gently fold the blueberries into the batter, being careful not to crush them. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

For the glaze, mix the confectioners' sugar with lemon juice until smooth. Drizzle this over the cooled cake, letting it trickle down the sides for a pretty finish.

Why You'll Love This Recipe

  • Bursting with fresh, juicy blueberries.
  • A perfect balance of tangy lemon and sweet cake.
  • Simple ingredients that you likely already have at home.
  • An impressive-looking dessert that’s easy to make.

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
1/4 cup all-purpose flour (for blueberries)
1 cup confectioners' sugar
2 tablespoons lemon juice

Step-by-step Instructions

1. Preheat the oven to 350°F and grease a 9x5 inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together 3 cups of flour, salt, baking powder, and baking soda.
5. Gradually add the dry ingredients to the creamed mixture alternately with buttermilk, beginning and ending with flour.
6. Stir in lemon juice, lemon zest, and vanilla extract until well combined.
7. In a small bowl, toss blueberries with 1/4 cup flour to coat.
8. Gently fold blueberries into the batter.
9. Pour the batter into the prepared loaf pan and smooth the top.
10. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
12. For the glaze, mix confectioners' sugar with lemon juice and drizzle over the cooled cake.

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