Lemon Blueberry Pound Cake

So, let me tell you—this lemon blueberry pound cake? It’s one of those bakes that looks simple but tastes next-level. You get that soft, buttery base with bursts of juicy blueberries and a fresh lemon zing in every bite.

The first time I made it, I just wanted something bright and sweet to go with my afternoon coffee. I had a couple of lemons and some frozen blueberries sitting around, and honestly? This cake came together way easier than I thought.

I mixed up a thick batter with real butter and fresh lemon juice. Folded in the blueberries, baked it low and slow, and the smell? Pure heaven. It made the whole house smell like a bakery.

It comes out golden and dense—but in a good way. That kind of moist, rich texture you only get from a true pound cake. And the lemon flavor? Not too strong, just enough to keep every bite tasting light and fresh.

You don’t need a mixer, and you don’t need fancy ingredients. Just a loaf pan, a bowl, and a few pantry basics. You can even top it with a quick lemon glaze if you’re feeling fancy, but honestly—it’s amazing just as it is.

If you’re looking for a dessert that’s easy, beautiful, and full of flavor, this is the one. Let’s get baking—because once you try it, I promise you’ll make it again and again.

Why You’ll Love This Recipe

• Fresh, Bright Flavor: The lemon zest and juice give this pound cake a fresh, citrusy aroma and taste that’s both tangy and lightly sweet—perfectly balanced by the juicy blueberries.
• Buttery, Moist Crumb: Thanks to the combination of creamed butter, eggs, and buttermilk, the cake has a soft and rich crumb that holds up beautifully for days.
• Berries That Don’t Sink: Tossing the blueberries with flour before folding them into the batter prevents them from falling to the bottom of the pan, giving you even distribution throughout the loaf.
• Simple Pantry Ingredients: Most components—flour, butter, sugar, baking powder—are pantry staples, making this recipe easy to whip up on a whim.
• Freezer-Friendly: Slice the cooled cake and store individual portions in the freezer for a ready-made treat you can enjoy anytime.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 25 minutes (includes zesting, juicing, and preparing the batter)
• Bake Time: 55 to 65 minutes (depending on oven calibration and pan type)
• Cooling Time: 30–40 minutes in pan, then on rack
• Total Time: About 1 hour and 45 minutes

Yields:
One 9×5-inch loaf cake, cut into 8–10 thick slices. Perfect for sharing with family or saving extras for later.

Difficulty Level:
Easy enough for beginner bakers but satisfying for experienced ones too. You’ll use basic creaming and folding techniques, no complicated steps required.

Required Kitchen Tools

• 9×5-inch Loaf Pan: Metal or glass works—metal typically browns more evenly.
• Mixing Bowls: At least two—one for dry ingredients, one for wet.
• Hand or Stand Mixer: For creaming butter and sugar to the correct consistency.
• Citrus Zester or Microplane: For finely grating lemon zest without bitterness.
• Spatula: For folding in the blueberries gently.
• Wire Rack: For cooling the cake evenly after baking.
• Parchment Paper (Optional): Makes removing the loaf clean and easy.

Ingredients for Lemon Blueberry Pound Cake

Here’s everything you need to create a tender, bakery-worthy lemon blueberry loaf. For best results, use room temperature ingredients.

• 2 cups (240g) all-purpose flour: Measured properly using the spoon and level method to avoid a dense crumb.
• 1½ teaspoons baking powder: Provides lift and helps the loaf rise evenly.
• ¼ teaspoon baking soda: Works with the buttermilk to tenderize and leaven.
• ½ teaspoon salt: Balances the sweetness and brings out the lemon flavor.
• ½ cup (113g) unsalted butter, softened: Adds richness and that classic pound cake texture.
• 1 cup (200g) granulated sugar: Creamed with butter to incorporate air and sweetness.
• 2 large eggs, room temperature: Provide structure, moisture, and color.
• 1 tablespoon lemon zest (from 1 large lemon): Infuses the batter with citrus oils.
• 2 tablespoons fresh lemon juice: Enhances brightness without overwhelming.
• 1 teaspoon pure vanilla extract: Adds warmth and depth to the citrus.
• ½ cup (120ml) buttermilk, room temperature: Makes the crumb tender and moist without being heavy.
• 1 cup (150g) fresh blueberries: Rinsed and patted dry before using.
• 1 tablespoon flour (for coating berries): Prevents sinking.

Ingredient Tip: If buttermilk isn’t available, mix ½ cup whole milk with 1½ teaspoons of lemon juice or white vinegar. Let it sit for 5–10 minutes before using.

Variations for Lemon Blueberry Pound Cake

• Make It a Glazed Loaf: Whisk together 1 cup powdered sugar with 1–2 tablespoons lemon juice and drizzle over the cooled cake for a sweet-tart topping.
• Use Frozen Blueberries: No need to thaw—just toss with flour and fold in as you would fresh.
• Add a Streusel Topping: For a more decadent version, top the batter with a crumb made from butter, sugar, and flour before baking.
• Swap Berries: Use raspberries or blackberries for a flavor twist.
• Use Meyer Lemons: These are sweeter and less acidic than regular lemons, resulting in a slightly different flavor profile.

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

1. Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (177°C).
Grease a 9×5-inch loaf pan with butter or nonstick spray.
For easier removal, line the bottom with parchment paper, allowing an overhang on the sides.

2. Whisk the Dry Ingredients

In a medium bowl, whisk together:

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Set this bowl aside. These dry ingredients provide the base structure of your loaf.

3. Cream the Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to beat:

• Softened unsalted butter
• Granulated sugar

Beat on medium speed for 2–3 minutes, or until the mixture is pale, fluffy, and slightly increased in volume. This step adds air to the batter, helping the cake rise properly.

4. Add the Eggs and Flavorings

Beat in eggs one at a time, mixing well after each.
Then, add:

• Lemon zest
• Lemon juice
• Vanilla extract

Mix until fully combined. Scrape down the sides of the bowl as needed to ensure even blending.

5. Alternate Adding Buttermilk and Flour Mixture

With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts.
Start and end with the dry ingredients.
Mix just until combined—do not overmix, or the cake may become tough.

6. Prepare the Blueberries

In a small bowl, toss the blueberries with 1 tablespoon of flour.
This thin coating helps the berries stay suspended in the batter instead of sinking to the bottom.

7. Fold in the Blueberries

Using a spatula, gently fold the floured blueberries into the batter.
Be careful not to burst them while mixing. A few streaks of flour in the batter are okay.

8. Transfer Batter to the Pan

Spoon the batter into the prepared loaf pan and smooth the top with your spatula.
Tap the pan gently on the counter to release any large air pockets.

9. Bake the Cake

Place the pan on the center rack of the preheated oven.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
The top should be golden brown and slightly cracked.

Tip: If the cake is browning too quickly on top but still raw in the center, loosely tent it with aluminum foil after 40 minutes.

10. Cool and Remove from Pan

Allow the cake to cool in the pan for 15–20 minutes.
Then lift it out (using the parchment sling, if used) and transfer to a wire rack.
Cool completely before slicing. This allows the crumb to set.

Serving and Decoration

This cake is delicious plain, but here are a few ways to elevate it:

• Dust with Powdered Sugar: A light dusting after the cake has cooled adds a simple, elegant finish.
• Top with Lemon Glaze: Combine 1 cup powdered sugar with 1½ tablespoons lemon juice and drizzle over the loaf. Let it set for 15 minutes before slicing.
• Serve with Fresh Berries and Whipped Cream: A small scoop of whipped cream and a handful of extra blueberries makes it dessert-ready.

How to Store Lemon Blueberry Pound Cake

Room Temperature:
Wrap cooled slices in plastic wrap or store in an airtight container for up to 3 days.

Refrigerator:
Keeps well refrigerated for up to 5 days. Bring to room temperature before serving for best flavor and texture.

Freezer:
Wrap individual slices in plastic wrap and place them in a zip-top freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator or reheat briefly in the microwave.

Avoid refrigerating while still warm—this causes condensation and soggy texture.

Tips and Tricks for Success

• Use Room Temperature Ingredients: Butter, eggs, and buttermilk blend more smoothly and create a better texture when not cold.
• Do Not Overmix: Overmixing after adding flour can make the cake tough. Mix just until combined for a tender crumb.
• Check for Doneness: Every oven is different; check the cake after 55 minutes, and use a toothpick for accuracy.
• Prevent Blueberry Bleeding: Gently fold in the blueberries at the end. If using frozen berries, don’t thaw before mixing in.
• Cool Completely: Allow the cake to cool before slicing to avoid a gummy texture.
• Add a Glaze Only When Cool: If glazing, let the cake cool completely so the glaze doesn’t melt and slide off.

Nutrition

Serving Size	Calories	Fat	Carbohydrates	Sugar	Protein
1 slice	275	11g	39g	22g	4g

Values are approximate, based on 10 slices per loaf.

Lemon Blueberry Pound Cake FAQs

Can I use frozen blueberries?
Yes. Use straight from the freezer and toss with flour as you would with fresh.

What if I don’t have buttermilk?
You can make a substitute by mixing ½ cup milk with 1½ teaspoons lemon juice or vinegar. Let it stand for 5–10 minutes before using.

Why do my blueberries sink?
Coating them with flour helps suspend them in the batter. Also, avoid overmixing after adding berries.

How do I store leftovers?
Wrap tightly and keep at room temperature for up to 3 days, or freeze slices for longer storage.

Conclusion

Lemon Blueberry Pound Cake is a classic bake that’s easy to master at home. Its moist crumb, sweet berries, and bright lemon flavor make it a versatile treat—great with morning coffee, as an afternoon snack, or for dessert. Using simple, fresh ingredients and following straightforward steps, this loaf is ideal for beginner bakers and experienced cooks alike. Try it once, and it’s likely to become a staple in your kitchen.