Why You’ll Love Lemon Blueberry Pound Cake Recipe
This cake brings together a perfect balance of sweet and tart flavors. The dense yet tender crumb makes every slice rich and satisfying, while the fresh blueberries add bursts of juicy flavor throughout. A bright lemon glaze enhances the citrus notes and adds a lovely finishing touch. Whether served at brunch, for dessert, or with your afternoon coffee, this cake is a showstopper that’s easy to make yet impressive to serve.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
1¼ cups (2½ sticks or 284g) salted butter, room temperature
3 cups (600g) granulated sugar
6 large eggs, room temperature
3 cups (300g) cake flour
¼ cup (60g) buttermilk, room temperature
2 teaspoons lemon extract
1 teaspoon lemon zest
2 cups (296g) fresh blueberries
For the Glaze:
2 cups (250g) confectioners’ sugar
¼ cup (61g) lemon juice
Directions
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Preheat the Oven: Set your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
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Cream Butter and Sugar: In a stand mixer with the paddle attachment, cream the butter until smooth. Gradually add granulated sugar, mixing until light and fluffy.
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Incorporate Eggs: Add eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl as needed.
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Add Dry Ingredients and Buttermilk: On low speed, add the cake flour slowly. Pour in the buttermilk and mix until just combined.
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Flavor with Lemon: Mix in the lemon extract. Gently fold in lemon zest and blueberries, being careful not to break the berries.
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Bake: Pour batter into the prepared pan. Bake for 85–90 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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Cool: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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Prepare the Glaze: Whisk together confectioners’ sugar and lemon juice until smooth.
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Glaze the Cake: Once fully cooled, drizzle the glaze over the cake, letting it run down the sides.
Servings and timing
Servings: 12–14 slices
Prep Time: 20 minutes
Cook Time: 85–90 minutes
Cooling Time: 1 hour
Total Time: Approximately 2 hours 15 minutes
Variations
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Berry Swap: Substitute some or all blueberries with raspberries or blackberries.
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Citrus Twist: Use orange zest and juice for a different citrus flavor.
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Mini Pound Cakes: Bake in mini bundt pans for individual servings. Adjust baking time to 25–30 minutes.
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Gluten-Free: Use a 1:1 gluten-free baking flour to accommodate dietary needs.
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Lemon Poppy Seed: Add 1 tablespoon of poppy seeds to the batter for texture and visual appeal.
Storage/Reheating
Room Temperature: Wrap the cake tightly and store for up to 3 days.
Refrigeration: Refrigerate for up to 5 days, well-wrapped. Bring to room temperature before serving.
Freezing: Double-wrap in plastic and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
FAQs
What type of blueberries should I use?
Fresh blueberries work best for this recipe. If using frozen, do not thaw them before folding into the batter to avoid excess moisture.
Can I make this cake in a loaf pan?
Yes, you can divide the batter into two standard loaf pans. Bake at the same temperature for about 55–65 minutes.
Can I use unsalted butter instead?
Yes, but add ½ teaspoon of salt to the batter to balance the flavors.
Why did my blueberries sink to the bottom?
Tossing the blueberries in a little flour before folding them into the batter can help prevent them from sinking.
Can I substitute buttermilk?
You can use ¼ cup of milk with 1 teaspoon of lemon juice or vinegar as a substitute for buttermilk.
How do I know the cake is done?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs, not wet batter.
Is it necessary to glaze the cake?
The glaze enhances the lemon flavor and adds moisture, but the cake is delicious even without it.
Can I make this cake ahead of time?
Yes, it actually tastes better the next day. Store it wrapped at room temperature or refrigerate.
Can I add nuts to the batter?
Chopped almonds or pecans can be added, but no more than ½ cup to avoid affecting the texture.
How should I serve this cake?
It’s perfect on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Conclusion
Lemon Blueberry Pound Cake is the perfect combination of tangy citrus and sweet, juicy berries in a rich and buttery base. With its tender crumb and vibrant flavor, it’s sure to become a go-to dessert for gatherings, celebrations, or a well-deserved indulgence. Make it once, and you’ll find yourself reaching for this recipe again and again.
