How to Make the Best Blueberry Lemon Pound Cake at Home

There’s nothing quite like the sweet-tangy combination of blueberries and lemon baked into a moist, buttery pound cake. This recipe for Blueberry Lemon Pound Cake will guide you step-by-step to create a perfectly fluffy and flavorful cake that’s ideal for breakfasts, snacks, or special occasions. With bursts of juicy blueberries and the fresh zing of lemon, this pound cake is both simple to make and irresistibly delicious.

This Blueberry Lemon Pound Cake combines the sweet, juicy flavor of fresh blueberries with the tangy zest of lemon, creating the perfect balance of sweet and tart. It’s a delightful treat for breakfast, afternoon tea, or dessert. Follow this simple recipe for a moist, flavorful pound cake that everyone will love!

Why You’ll Love This Blueberry Lemon Pound Cake

This cake strikes the perfect balance between sweet and citrusy. Here’s why you’ll love it:

• Moist and Tender: A rich, buttery crumb that stays soft and moist for days.
• Burst of Flavor: The brightness of fresh lemon complements the sweet blueberries perfectly.
• Easy to Make: Simple steps with no complicated techniques.
• Great for All Occasions: Perfect as a breakfast treat, afternoon snack, or dessert for guests.
• Freezer-Friendly: Make it ahead and freeze for a quick treat whenever you need it.

Ingredients You’ll Need

To make this luscious Blueberry Lemon Pound Cake, gather these simple, pantry-friendly ingredients:

For the Cake:

• 2 cups all-purpose flour (plus 1 tablespoon for coating the blueberries)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter (softened, at room temperature)
• 1 ¼ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons lemon zest (about 2 lemons)
• 2 tablespoons fresh lemon juice
• ½ cup whole milk or buttermilk
• 1 ½ cups fresh or frozen blueberries

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Step-by-Step Instructions to Make Blueberry Lemon Pound Cake

Follow these easy steps to bake the perfect Blueberry Lemon Pound Cake.

Prepare Your Ingredients

• Preheat your oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan with butter or non-stick spray, and line it with parchment paper for easy removal.
• In a medium bowl, whisk together the flour, baking powder, and salt.

Cream Butter and Sugar

• In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
• Add the eggs one at a time, mixing well after each addition.
• Mix in the vanilla extract, lemon zest, and lemon juice until fully combined.

Alternate Dry Ingredients and Milk

• Gradually add the dry flour mixture to the butter mixture in three additions, alternating with the milk.
• Start and end with the flour mixture (flour → milk → flour → milk → flour).
• Mix gently until everything is combined—avoid overmixing, as this can make the cake dense.

Add the Blueberries

• Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake.
• Gently fold the floured blueberries into the batter using a spatula.

Bake the Cake

• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• If the top begins to brown too quickly, cover it loosely with aluminum foil.

Cool the Cake

• Allow the cake to cool in the pan for about 15 minutes.
• Then, carefully transfer it to a wire rack to cool completely before glazing.

How to Make the Lemon Glaze

The glaze adds a sweet and tangy finish that takes this pound cake to the next level.

1. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
2. Adjust the consistency—add more lemon juice if the glaze is too thick or more sugar if it’s too thin.
3. Drizzle the glaze over the cooled pound cake using a spoon or a piping bag.

Tips for the Perfect Blueberry Lemon Pound Cake

Follow these tips for a foolproof cake every time:

1. Room Temperature Ingredients: Use softened butter and room-temperature eggs for a smooth, creamy batter.
2. Coat the Blueberries: Tossing blueberries in flour keeps them evenly distributed and prevents sinking.
3. Don’t Overmix: Overmixing the batter will make the cake dense rather than light and tender.
4. Check for Doneness: Every oven is different. Start checking the cake at 50 minutes by inserting a toothpick into the center.
5. Use Fresh Lemons: Fresh lemon juice and zest deliver the brightest, most natural flavor.

Variations to Try

Want to customize your pound cake? Here are some fun variations:

Add a Crumb Topping

Before baking, sprinkle a mixture of ¼ cup brown sugar, 2 tablespoons flour, and 2 tablespoons melted butter over the batter for a crunchy topping.

Add a Streusel Layer

Add a cinnamon or nut streusel in the middle of the cake batter for a sweet surprise.

Use Other Berries

Swap out blueberries for raspberries, blackberries, or a mix of your favorite berries.

Make It Lighter

For a lighter version, use half the butter and replace it with Greek yogurt or sour cream.

Serving Suggestions for Blueberry Lemon Pound Cake

This cake is incredibly versatile! Here are some delicious serving ideas:

• Breakfast Treat: Pair with a cup of hot coffee or tea.
• Dessert: Serve with a scoop of vanilla ice cream or whipped cream.
• Brunch Centerpiece: Include it as part of a brunch spread with fresh fruit and eggs.
• Gift Idea: Wrap slices in parchment paper and share with friends or neighbors.

How to Store and Freeze Blueberry Lemon Pound Cake

Storage Instructions:

• Store the cake in an airtight container at room temperature for 2-3 days.
• For longer storage, keep it in the refrigerator for up to 5-6 days.

Freezing Instructions:

• Wrap the cooled cake (whole or sliced) tightly in plastic wrap, then aluminum foil.
• Freeze for up to 3 months. Thaw in the fridge overnight and bring to room temperature before serving.

Frequently Asked Questions (FAQs)

Can I Use Frozen Blueberries?

Yes! Frozen blueberries work just as well as fresh ones. Do not thaw them before adding them to the batter to avoid bleeding.

Can I Replace All-Purpose Flour with Gluten-Free Flour?

Yes, you can use a 1:1 gluten-free flour blend. The texture might vary slightly, but it will still be delicious.

How Do I Prevent My Cake from Sticking to the Pan?

Grease the loaf pan thoroughly and line it with parchment paper for easy removal.

1. Pair this cake with a light and refreshing Cucumber Lemon Ginger Water to enhance its citrus flavors.
2. Love baking with fruit? Try the equally delightful Cranberry Orange Bread Recipe for a tangy twist.
3. For another easy and indulgent treat, don’t miss the Classic No-Bake Cheesecake recipe.
4. If you’re a fan of blueberries, check out the Pecan Upside-Down Cake Recipe for a unique and decadent dessert.
5. Complement your brunch table with these fluffy and wholesome Apple and Oat Pancakes for a perfect start to the day.

Final Thoughts: Enjoy Your Blueberry Lemon Pound Cake

Making a Blueberry Lemon Pound Cake at home is easier than you think and results in a cake that’s buttery, zesty, and bursting with juicy blueberries. Whether you’re serving it for breakfast, dessert, or a special gathering, this cake is guaranteed to impress.

Now that you’ve got the perfect recipe, it’s time to preheat the oven, grab those lemons, and enjoy a slice of this homemade masterpiece! 🍋🫐

“The combination of sweet blueberries and tangy lemon in a buttery pound cake creates the ultimate comfort treat for any time of day.”