What’s great? Lemon blueberry pound cake! In every single bite, it combines that sour lemon feeling with the sweetness and juiciness of the blueberries within an extremely rich and buttery cake: cozy, it’s a treat! This classic recipe works for any time of year, but it really pops during spring and summer when the blueberries are at their prime. It’s such a great dessert or snack that most people like.
This is why I love pound cakes.
A Personal Connection to Lemon Blueberry Pound Cake
Lemon and blueberry-just remind me of that summer day when I was in my grandma’s garden; she had this small yet very productive lemon tree and a lot of blueberry bushes. She would go to extremes every season for the first ripe berries and would always want to use the lemon zest and juice fresh off the tree. The pound cake is just legendary; that recipe has been passed on with such care and can only be described as family treasure.
Every time I take a mouthful with the zest-filled firmness and juicy undertones of blueberries inside, this is like taking a slice of family history.
This recipe completely brings that vibe back into being. Maybe I have made a couple of tweaks here and there, but the heart of the cake remains an exact, soft, and buttery texture full of fresh lemon and blueberries-it’s literally like a slice of sunshine and happiness!
What You Need to Make This Lemon Blueberry Pound Cake
Well, this pound cake is super easy to make because it just uses stuff you probably already have in your pantry, plus a couple of fresh things. You will be needing unsalted butter, granulated sugar, eggs, some fresh lemon zest and juice, vanilla extract, all-purpose flour, baking powder, salt, buttermilk, and fresh blueberries.
All these ingredients do their certain duties, ranging from flavor and richness to rising and giving us that soft and dense crumb we all love in a pound cake.
A dusting with powdered sugar adds a touch of finery, if desired, even though this is optional.
Key Ingredients Breakdown
- Butter and Sugar: These are the heart of any pound cake, and they’re creamed together to create a fluffy base. Softened butter is crucial here as it blends easily and traps air, giving the cake structure.
- Eggs: Eggs add richness, moisture, and act as a binding agent. Adding them one at a time and beating well ensures a smooth, emulsified batter.
- Lemon Zest and Juice: The zest carries essential oils that provide a strong lemon aroma, while the juice balances the sweetness with a bit of tartness.
- Buttermilk: Buttermilk’s slight acidity tenderizes the cake, giving it a lovely, soft crumb and a slight tang.
- Fresh Blueberries: Dusting the blueberries lightly with flour before folding them in helps them stay suspended in the batter, so they don’t sink to the bottom.
Making the Batter
This pound cake gets built layer by layer, starting with the creaming of the butter and sugar. This stage provides a light and aerated base to the batter and, therefore, should be beaten for a full 3-4 minutes until it becomes fluffy and pale in color. Add the eggs one by one, beating properly after each addition. By doing this, it emulsifies the batter and allows a smooth texture.
Dry ingredients should be added to this in stages to get an even batter. Mix in half of the flour mixture into the butter-egg mixture, add buttermilk, and then the remaining flour. This is another step to not overmix and thus keep the batter light.
Once the batter is ready, the blueberries are folded in with care. Be very gentle with this-overmixing will crush the berries and make this into a purple batter that might just bake into a brick.
Baking the Cake to Perfection
Pour the batter into the greased loaf pan and let the oven take care of the rest. Bake at 350°F for about an hour to make sure the cake is baked through. Most ovens have their little eccentricities, so at about the 60-minute mark, check the cake. A toothpick inserted into the center should come out clean or with just a few moist crumbs attached. If the top browns too much, cover with aluminum foil loosely to avoid overbrowning.
Serving Information
- Servings: 8-10
- Prep Time: 20 minutes
- Cooking Time: 60-70 minutes
- Calories: Approximately 350 kcal per serving
Looking for more options? Check out our classic lemon pound cake for a timeless, citrusy favorite.
Tips for Making the Best Lemon Blueberry Pound Cake
- Room Temperature Ingredients: Using room-temperature butter, eggs, and buttermilk helps them blend smoothly, creating a tender cake crumb.
- Avoid Overmixing: Once the dry ingredients are added, mix just until combined. Overmixing can develop the gluten in the flour, making the cake dense.
- Flour-Coated Blueberries: Tossing the blueberries in a bit of flour keeps them from sinking to the bottom, ensuring even distribution throughout the cake.
- Cooling Completely: Allow the cake to cool fully before slicing. This helps it hold together and gives the flavors time to settle.
Serving Suggestions
Well, this cake is great when it’s fresh and a bit warm, but honestly, it’s just as awesome after a few hours because the flavors really pop. You can sprinkle some powdered sugar on top for that classic vibe or throw on a dollop of whipped cream on the side if you wanna go all out.
And hey, serving it with a scoop of vanilla ice cream or a drizzle of simple lemon glaze feels fancy in and of itself! You can serve it as it is for a relaxed afternoon tea or coffee time, or with some tea, maybe herbal.
Sweet and fresh, this goes particularly well with light brews of tea or a mug of strong coffee.
If you’re in the mood for something different, try our chocolate pound cake for a rich, chocolatey alternative.
Baking Magic Awaits You
This lemon blueberry pound cake is purely classic and truly what the doctor ordered on any given day. So soft and buttery, at just the right amount of tart and sweet that one can never get over the aftertaste, going into overdrive to make it again and again. Any questions or want to share how it turned out? Please leave a comment below, and don’t forget to pin this recipe for later!
Lemon Blueberry Pound Cake
Course: Pound Cakes8-10
servings20
minutes1
hour350
kcalIngredients
- For the Pound Cake:
1 cup (227g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar
4 large eggs, at room temperature
1 tablespoon fresh lemon zest (about 1 large lemon)
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 cups (240g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (120ml) buttermilk, at room temperature
1 1/2 cups (225g) fresh blueberries, lightly dusted with flour
For Dusting:Powdered sugar (optional, for garnish)
Steps
Step 1: Preheat the Oven- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line it with parchment paper, leaving extra over the sides for easy removal.
- Step 2: Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar and continue beating for about 3-4 minutes, until the mixture is light and fluffy.
- Step 3: Add Eggs and Flavorings
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon zest, lemon juice, and vanilla extract, scraping down the sides of the bowl as needed.
- Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add half of the flour mixture to the batter, mixing on low speed.
- Add the buttermilk, followed by the remaining flour mixture. Mix until just combined, being careful not to overmix.
- Step 5: Fold in the Blueberries
- Toss the blueberries with a small amount of flour to prevent them from sinking in the batter.
- Gently fold the blueberries into the batter with a spatula.
- Step 6: Bake the Cake
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- If the top is browning too quickly, tent it with aluminum foil halfway through baking.
- Step 7: Cool and Serve
- Let the cake cool in the pan for about 15 minutes, then carefully lift it out using the parchment paper or turn it onto a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar for an elegant finish.
