Blueberry Lemon Pound Cake

Name: Blueberry Lemon Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 loaf
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1 cup milk; 1 tbsp lemon zest; 1 cup fresh blueberries; 1 tsp vanilla extract; 1 cup powdered sugar; 2 tbsp lemon juice; 1 tbsp lemon zest

Highlighted under: Oven Kitchen

I absolutely love this Blueberry Lemon Pound Cake because it's the perfect balance of tart and sweet. The bright burst of lemon paired with juicy blueberries makes every bite a delightful experience. I often bake this cake for family gatherings or simply for a delicious treat at home. The aroma that fills my kitchen as it bakes is simply irresistible and brings back memories of sunny afternoons. Plus, it's an easy recipe that guarantees a moist and tender crumb, perfect with a cup of tea or coffee!

Created by

Winifred Calder

Last updated on 2026-02-02T01:13:35.448Z

Baking this Blueberry Lemon Pound Cake became a tradition in my house, especially during the spring and summer months. The combination of fresh blueberries and zesty lemon creates an explosion of flavor that’s simply addictive. I always make sure to use fresh blueberries when they’re in season, as it really elevates the taste to a whole new level.

One of my favorite tips is to toss the blueberries in a bit of flour before adding them to the batter. This helps prevent them from sinking to the bottom while baking, ensuring that each slice is packed with fruity goodness. Trust me, this cake will become a staple in your recipe collection!

Why You Will Love This Recipe
The perfect blend of zesty lemon and sweet blueberries
Moist and tender crumb that stays delicious for days
Easy to make and sure to impress your guests

The Science of a Perfect Pound Cake

The texture of this Blueberry Lemon Pound Cake is a key aspect of its appeal. The combination of butter and sugar creamed together, along with the eggs, creates a light, airy batter. This is crucial, as it traps air that expands during baking, resulting in the cake's tender crumb. Make sure to beat the butter and sugar thoroughly — about 4-5 minutes — until it is light and fluffy. Skipping this step can lead to a denser cake.

Using room-temperature ingredients is also essential. Cold butter or eggs can result in a batter that doesn't emulsify well, leading to uneven baking and texture. Aim for your butter to be softened but not melted, ensuring it can incorporate air effectively. If you forget to take your eggs out of the fridge, simply submerge them in warm water for about 10 minutes to bring them closer to room temperature.

Blueberry Tips and Tricks

Fresh blueberries are the star of this cake, but if they're out of season, you can substitute with frozen blueberries. Just remember to toss them in a bit of flour before adding to the batter. This helps to prevent them from sinking to the bottom during baking, ensuring those delightful bursts of flavor distribute evenly throughout each slice. Keep the frozen blueberries slightly frozen until you're ready to mix them in for even better results.

For those who enjoy more citrus flavor, a splash of fresh lemon juice can be added to the batter. This enhances the tartness while balancing the sweetness of the cake. Be cautious not to add too much; just 1-2 teaspoons will add brightness without impacting the cake’s structure. The glaze can also be adjusted with additional lemon zest for an extra pop, elevating this dessert’s flavor profile even further.

Ingredients

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 tbsp lemon zest
1 cup fresh blueberries
1 tsp vanilla extract

For the Glaze

1 cup powdered sugar
2 tbsp lemon juice
1 tbsp lemon zest

Make sure to have your ingredients at room temperature for the best results.

Instructions

Preheat the Oven

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

Mix the Butter and Sugar

In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 4-5 minutes.

Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients

In another bowl, combine the flour, baking powder, and salt.

Combine and Fold in Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Gently fold in the lemon zest and blueberries.

Bake the Cake

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

Make the Glaze

While the cake is baking, mix the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.

Glaze the Cake

Once the cake is done, allow it to cool for 10 minutes before removing it from the pan. Drizzle the glaze over the warm cake.

Serve and Enjoy

Let the cake cool completely before slicing. Enjoy with a cup of tea or coffee.

Remember to store any leftover cake in an airtight container to keep it fresh!

Pro Tips

For a burst of flavor, add a tablespoon of poppy seeds to the batter for a unique twist!

Make-Ahead and Storage

This Blueberry Lemon Pound Cake can be made ahead of time, making it a great option for gatherings or meal prep. Once baked, allow the cake to cool completely, then wrap it tightly in plastic wrap and store it at room temperature for up to three days. For longer storage, consider freezing it. Wrap the cooled cake in plastic wrap and then in aluminum foil. It can be frozen for up to three months; just thaw it in the fridge before serving.

If you choose to freeze slices, consider cutting the cake into individual portions prior to freezing. This makes it easy to grab a slice whenever you crave a sweet treat. Just remember to reapply the glaze after thawing for that fresh-out-of-the-oven appeal, giving it a glossy, inviting finish.

Serving Suggestions

While this cake stands beautifully on its own, serving it alongside a dollop of whipped cream or a scoop of vanilla ice cream takes it to the next level. You can also create a berry compote by simmering additional blueberries with a bit of sugar and water, enhancing the fruity experience. Drizzling this over each slice will further enhance the flavors and presentation.

For a brunch setting, I often pair this cake with a refreshing herbal tea or a citrusy iced tea. The zesty lemon flavors in the cake complement the lightness of the tea perfectly. If you're feeling adventurous, consider adding a hint of lavender to the tea; it harmonizes wonderfully with the cake's flavors, creating a delightful culinary experience.

Questions About Recipes

→ Can I use frozen blueberries for this recipe?

Yes, you can use frozen blueberries. Just make sure to thaw them and drain off excess moisture before adding to the batter.

→ How can I make this cake healthier?

You can substitute half of the all-purpose flour with whole wheat flour and reduce the sugar slightly.

→ Can I make this cake in advance?

Absolutely! The cake keeps well for several days at room temperature, and it can be frozen for longer storage.

→ What can I serve with this pound cake?

This cake pairs beautifully with whipped cream, fresh berries, or a scoop of vanilla ice cream.