The Perfect Lemon Blueberry Pound Cake Recipe for Sweet Moments

Dessert lovers can’t resist a classic summer lemon blueberry pound cake that bursts with tangy and sweet flavors.

Soft, moist crumb meets bright citrus notes in this irresistible treat.

Ripe blueberries scattered throughout create delightful pockets of juicy goodness.

Each slice promises a perfect balance of zesty lemon and sweet berries.

The simple yet elegant cake works wonderfully for afternoon tea or a casual weekend gathering.

Fresh ingredients transform this traditional pound cake into a memorable summer dessert.

You’ll want to savor every single bite of this delectable creation that celebrates seasonal produce.

Lemon Blueberry Pound Cake Sweet Appeal

• Bake with Bursting Flavor: Lemon and blueberries create a vibrant, mouth-watering combination that elevates this classic pound cake to a delightful dessert experience.
• Master Easy Baking Technique: This recipe requires simple mixing steps and common ingredients, making it perfect for bakers of all skill levels, from beginners to seasoned home cooks.
• Crowd-Pleasing Dessert: Versatile enough for family gatherings, potlucks, or afternoon tea, this cake impresses guests with its beautiful bundt shape and tangy-sweet taste profile.
• Customize with Ease: Swap blueberries for other berries or adjust lemon intensity to suit personal preferences, offering flexibility for creative bakers seeking a personalized touch.

Ingredients for Lemon Blueberry Pound Cake

• Butter: A rich, creamy base that provides moisture and a smooth texture to the pound cake.
• Sugar: Adds sweetness and helps create a tender crumb in the cake.
• Eggs: Bind the ingredients together and contribute to the cake's structure.
• Flour: The primary dry ingredient that gives the cake its classic pound cake consistency.
• Buttermilk: Adds tanginess and helps create a soft, moist cake texture.

• Lemon, Blueberries: Fresh lemon zest and juicy blueberries bring bright flavor and bursts of fruity goodness to the cake.

• Confectioners' Sugar, Lemon Juice: Combined to create a smooth, tangy glaze that adds a sweet and citrusy finish to the pound cake.

• Non-Stick Spray: Ensures the cake easily releases from the bundt pan after baking.

Steps for Baking Lemon Blueberry Pound Cake

Step 1: Warm Up the Oven

Crank the oven dial to 325°F.

Grab your bundt pan and give it a generous coating of non-stick spray, making sure to cover every nook and cranny.

Step 2: Whip Up the Creamy Base

Grab your mixer and beat the butter and sugar until they transform into a light, fluffy cloud.

Drop in the eggs one by one, mixing thoroughly after each addition.

Gently fold in the flour and buttermilk, creating a smooth, silky batter.

Carefully stir in the vibrant lemon zest and plump blueberries, distributing them evenly throughout the mixture.

Step 3: Bake to Perfection

Pour the batter into the prepared bundt pan, spreading it evenly.

Slide the pan into the preheated oven and bake for 85-90 minutes.

The cake is ready when a toothpick inserted comes out with just a few moist crumbs.

Once done, remove from the oven and let it cool completely on a wire rack.

Step 4: Drizzle with Zesty Glaze

In a small bowl, whisk together the confectioners’ sugar and fresh lemon juice until you create a smooth, glossy glaze.

Once the cake has cooled entirely, drizzle the glaze over the top, letting it cascade down the ridges of the bundt cake.

Pro Tips for a Perfect Pound Cake

• Coat fresh or frozen blueberries in a thin layer of flour to prevent sinking and ensure even distribution throughout the cake.
• Let butter, eggs, and buttermilk sit at room temperature for smoother mixing and better cake texture.
• Use a light, delicate folding motion when adding blueberries to maintain cake's airiness and prevent berries from breaking.
• Test cake with a toothpick inserted near the center; a few moist crumbs are perfect, indicating a moist, tender pound cake.
• Add extra lemon zest to the batter for a more intense citrus flavor that complements the blueberries beautifully.

Pound Cake Twists and Blueberry Additions

• Gluten-Free Version: Replace all-purpose flour with gluten-free flour blend. Use xanthan gum for better texture and binding.
• Dairy-Free Adaptation: Swap buttermilk with almond milk or coconut milk. Use dairy-free margarine instead of butter.
• Reduced Sugar Option: Substitute half the sugar with stevia or monk fruit sweetener. Add extra lemon zest for enhanced flavor complexity.
• Vegan Alternative: Use flax eggs instead of regular eggs. Choose plant-based butter and non-dairy milk for complete vegan transformation.

Serving Lemon Blueberry Pound Cake

• Breakfast Bliss: Slice a warm piece and pair with fresh coffee or tea for a delightful morning treat.
• Afternoon Tea Elegance: Serve on a pretty plate with a dollop of whipped cream and extra fresh blueberries as an elegant dessert.
• Summer Picnic Delight: Pack slices in a portable container for outdoor gatherings, perfect as a light and refreshing dessert alongside sandwiches and fruit.
• Brunch Centerpiece: Create an impressive display by arranging cake slices on a tiered stand, garnished with lemon zest and mint leaves for a stunning presentation.

Storage Tips for Pound Cake Freshness

• Store the pound cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out and maintain moisture.
• Slice the cake before freezing for easier portioning. Wrap individual slices or the entire cake in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months.
• Keep the cake covered with a cake dome or plastic wrap at room temperature for 2-3 days if you plan to enjoy it quickly.
• Remove frozen cake from the freezer and let it thaw in the refrigerator overnight. For best texture, bring to room temperature before serving.

FAQs

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries, but do not thaw them first. Add frozen blueberries directly to the batter to prevent color bleeding and maintain their shape.

• How do I prevent blueberries from sinking to the bottom of the cake?

Toss blueberries in a little flour before folding them into the batter. This helps prevent them from sinking and ensures even distribution throughout the cake.

• Why is buttermilk important in this recipe?

Buttermilk adds moisture and helps create a tender, soft texture in the pound cake. It also helps activate the leavening agents for a better rise.

Lemon Blueberry Pound Cake Recipe

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4.7 from 12 reviews

• Total Time: 1 hour 50 minutes
• Yield: 12 1x

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Description

Delightful Lemon Blueberry Pound Cake brings sunshine to your kitchen with its zesty citrus notes and juicy berries. Rich, moist layers promise a perfect balance of tangy and sweet that will enchant your taste buds and warm your heart.

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Ingredients

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Main Ingredients:

• 3 cups cake flour
• 6 large eggs
• 2 cups fresh blueberries
• 1 1/4 cups (2 1/2 sticks) salted butter
• 3 cups granulated sugar

Liquid and Flavoring Ingredients:

• 1/4 cup buttermilk
• 2 teaspoons lemon extract
• 1 teaspoon lemon zest
• 1/4 cup lemon juice

Finishing Ingredients:

• 2 cups confectioners’ sugar

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Instructions

1. Preheat oven to 325°F and thoroughly coat a 10-inch bundt pan with non-stick cooking spray, ensuring complete coverage to prevent sticking.
2. Using an electric mixer, cream butter and sugar until light and airy, creating a smooth base for the cake.
3. Incorporate eggs individually, mixing thoroughly after each addition to maintain a consistent texture.
4. Gently fold in flour and buttermilk, alternating between the two ingredients to create a silky, well-blended batter.
5. Carefully fold lemon zest and fresh blueberries into the mixture, distributing them evenly throughout without crushing the berries.
6. Transfer the batter into the prepared bundt pan, smoothing the top with a spatula to ensure an even surface.
7. Bake in the preheated oven for 85-90 minutes, rotating the pan halfway through to promote uniform cooking.
8. Check cake doneness by inserting a toothpick near the center – it should emerge with just a few moist crumbs.
9. Remove from oven and allow the cake to cool completely in the pan for about 30 minutes before inverting onto a wire rack.
10. Prepare the glaze by whisking confectioners’ sugar and fresh lemon juice until achieving a smooth, pourable consistency.
11. Once the cake has cooled, drizzle the lemon glaze evenly over the top, allowing it to cascade down the sides of the bundt cake.

Notes

• Prevent blueberries from sinking by tossing them in a light coating of flour before adding to the batter, which helps suspend them evenly throughout the cake.
• Swap buttermilk with Greek yogurt or sour cream for a tangier flavor and denser texture if desired.
• For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend to maintain the cake’s tender crumb.
• Enhance lemon flavor by adding fresh lemon zest directly into the batter and using freshly squeezed lemon juice in the glaze for a brighter, more vibrant citrus taste.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 365
• Sugar: 36 g
• Sodium: 165 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 105 mg