Lemon Blueberry Pound Cake Recipe

If there’s a sweet treat that instantly makes a table brighter and the room a little cheerier, it’s Lemon Blueberry Pound Cake. This beloved classic is as delightful to eat as it is beautiful to look at, combining the sunny tang of fresh lemons with pockets of juicy blueberries, all wrapped up in a buttery, tender crumb. Whether it’s the centerpiece at brunch or the star of your afternoon coffee break, every bite of this cake feels like a burst of early summer—lush, vibrant, and just a little bit nostalgic.

this Recipe

Ingredients You’ll Need

At its heart, Lemon Blueberry Pound Cake is a celebration of simplicity—reliable pantry staples and a couple of fresh, vibrant additions come together for something deeply satisfying. Let’s break down each ingredient, so you can see how easy (and totally worth it) this cake is to make.

• Unsalted Butter: Room temperature butter is essential for that signature rich, tender crumb and unmatched flavor.
• Sugar: The perfect amount gives the cake its just-right sweetness and helps with the airy, moist texture.
• Large Eggs: Each egg adds structure, richness, and a golden hue that’s hard to resist.
• Lemon Zest: Freshly grated from two lemons, it adds a fragrance and lively zing that wakes up the whole cake.
• Vanilla Extract: Rounds out the citrus and fruit flavors with a soft, comforting undertone.
• Buttermilk: The slight tang tenderizes the crumb and makes the cake extra moist—it’s a quiet superstar.
• All-Purpose Flour: Just the right amount gives structure without making the cake dense—measure carefully for best results.
• Baking Powder: The lift your cake needs to rise high and bake evenly.
• Salt: Preferably fine sea salt to sharpen and balance the sweetness and citrusy notes.
• Fresh Blueberries: Sweet-tart berries burst beautifully through the cake, adding color and juice to every slice.
• All-Purpose Flour (for Blueberries): Tossing the berries in flour helps them stay suspended in the batter and not sink during baking.

How to Make Lemon Blueberry Pound Cake

Step 1: Prepare Your Pan and Preheat the Oven

Getting set up is key. Preheat your oven to 350°F (175°C), and grease a loaf pan with butter or nonstick spray. Lining the pan with parchment paper also makes it easier to lift out the finished pound cake later—trust me, it’s worth the extra minute!

Step 2: Cream Butter and Sugar

Place the softened unsalted butter and sugar in a large mixing bowl. Use an electric mixer to beat them together until the mixture is very light and fluffy—at least 3 to 5 minutes. This step is crucial for getting that classic pound cake texture, since creaming incorporates air for a soft, tender crumb.

Step 3: Add the Eggs

Add the eggs one at a time, mixing well after each addition. This prevents the batter from curdling, and makes sure the eggs are perfectly incorporated, adding color, richness, and structure to your Lemon Blueberry Pound Cake.

Step 4: Stir in Lemon Zest and Vanilla

Mix in the zest of two fresh lemons and a teaspoon of vanilla extract. The zest will fill your kitchen with an irresistible citrus fragrance. The vanilla? It’s the little secret that ties the whole flavor together.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure everything is fully combined to get even lift and consistent flavor throughout the cake.

Step 6: Alternate Adding Dry Ingredients and Buttermilk

Now for a classic technique: Add the dry ingredients and buttermilk to your wet mixture in alternating additions, starting and ending with the dry. Gently mix just until combined—over-mixing can make your cake tough, so take it easy.

Step 7: Fold in Blueberries

Toss your fresh blueberries with 2 tablespoons of flour to keep them from sinking to the bottom. Gently fold the coated berries into your batter—this is where the Lemon Blueberry Pound Cake gets those signature jeweled bursts of fruit.

Step 8: Pour and Smooth

Scrape the batter into your prepared loaf pan and smooth the top with a spatula. The batter will be thick, but don’t worry—that’s what gives the cake its fudgy, tender crumb.

Step 9: Bake

Bake in your preheated oven for 60 to 70 minutes. The cake is done when a toothpick inserted in the center comes out clean (a few moist crumbs are okay). If it starts to brown too quickly, cover it loosely with foil after 45 minutes.

Step 10: Cool and Unmold

Let the baked cake cool in the pan for 10 minutes—this makes it easier to handle—then transfer to a wire rack to cool completely. Patience is a virtue here: The Lemon Blueberry Pound Cake is easiest to slice and serve once it’s fully cooled.

How to Serve Lemon Blueberry Pound Cake

Garnishes

The fun isn’t over when the cake is done! A light dusting of powdered sugar adds elegance, while a drizzle of lemon glaze (simply mix lemon juice and powdered sugar) amps up the citrus zing. Fresh whole blueberries or a few thin lemon slices on top create a gorgeous, inviting look.

Side Dishes

Lemon Blueberry Pound Cake pairs beautifully with vanilla bean ice cream or a dollop of whipped cream, especially on warm days. For a lighter touch, serve slices with Greek yogurt or a simple fruit salad of berries and fresh mint for a lovely brunch or dessert spread.

Creative Ways to Present

If you’re bringing this cake to a gathering, cut it into thick, generous slices and fan them out on a pretty platter. For special occasions, try baking the recipe as mini-loaves or muffins—everyone loves their own personal Lemon Blueberry Pound Cake! You can even serve cubes of the cake in parfait glasses with alternating layers of lemon curd and whipped cream for something whimsical and fun.

Make Ahead and Storage

Storing Leftovers

Lemon Blueberry Pound Cake keeps incredibly well. Wrap the cooled cake tightly in plastic wrap or foil and store at room temperature for up to three days. If your kitchen is especially warm, stash it in the fridge to keep those blueberries fresh and the crumb moist.

Freezing

If you want to plan ahead or save some for a rainy day, this cake freezes like a dream. Wrap individual slices or the whole loaf in two layers of plastic wrap, then a layer of foil, and pop it in the freezer for up to three months. Thaw overnight in the refrigerator or for a couple of hours at room temperature before serving.

Reheating

To bring back that just-baked warmth and aroma, gently reheat individual slices in the microwave for about 10 to 15 seconds. If you prefer, heat wrapped slices in a low oven (about 300°F) until just warmed through—it’s honestly like fresh-baked all over again.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Simply use the berries straight from the freezer (no need to thaw), toss them in flour, and fold gently into the batter. This keeps the berries from bleeding and turning the cake purple while still delivering great flavor.

What if I don’t have buttermilk?

No worries—you can make an easy substitute by stirring 1 1/2 teaspoons of lemon juice or vinegar into 1/2 cup milk. Let it sit for about 5 minutes until slightly curdled, then use as directed. It brings that same tender texture to Lemon Blueberry Pound Cake.

Why do I have to toss blueberries with flour?

This little trick helps prevent the berries from sinking to the bottom of the batter, so every slice of your Lemon Blueberry Pound Cake has perfect pockets of juicy blueberry throughout. It’s a classic baker’s tip that never fails!

Can I double the recipe for a bigger loaf or a bundt?

Yes, doubling works beautifully for a bundt pan or if you’d like to gift a cake and keep one for yourself. Just increase the baking time (start checking at 70 minutes) and make sure the cake is fully set before removing from the oven.

How do I make a lemon glaze for the top?

A quick glaze is as easy as whisking together 1 cup powdered sugar with about 2 tablespoons fresh lemon juice until smooth and pourable. Drizzle over the cooled cake for an extra citrusy, glossy finish that truly elevates your Lemon Blueberry Pound Cake.

Final Thoughts

If you’re dreaming of something that balances bright citrus and sweet berries in a buttery, nostalgic bake, give this Lemon Blueberry Pound Cake a go. It’s a fuss-free showstopper that’s bound to become a cherished favorite in your kitchen—and I can’t wait for you to have that first slice!