Blueberry Lemon Pound Cake

Name: Blueberry Lemon Pound Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 10 slices
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ¼ cup fresh lemon juice; 1 tablespoon lemon zest; ¾ cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons fresh lemon juice

Highlighted under: Creative Baking Favorites

I absolutely love making blueberry lemon pound cake, especially when the berries are fresh and bursting with flavor. The combination of tangy lemon and sweet blueberries creates a decadent treat perfect for any occasion. The moist texture and tender crumb ensure that each slice is satisfying, and the lovely aroma fills my kitchen while it bakes. Whether enjoyed as a dessert or with my afternoon tea, this cake never fails to delight both my family and guests.

Created by

Cassandra Reed

Last updated on 2026-02-01T23:53:35.572Z

Making blueberry lemon pound cake has become a cherished ritual in my home, especially during the summer months when berries are at their peak. The first time I tried this combination, I was amazed at how the tartness of the lemon complemented the sweetness of the blueberries, creating a flavor explosion. I found that using fresh blueberries rather than frozen really enhances the texture and taste of the cake.

One tip I’ve learned is to toss the blueberries in a bit of flour before adding them to the batter. This prevents them from sinking to the bottom during baking and gives the cake that beautiful marbled appearance. Trust me, it’s worth the extra step!

Why You'll Love This Recipe
Bright lemon flavor combined with juicy blueberries
Perfectly moist and tender crumb
A delightful dessert or afternoon snack

Ingredient Insights

Each ingredient in this blueberry lemon pound cake plays an essential role in achieving the desired texture and flavor. The combination of all-purpose flour, baking powder, and baking soda provides the structure necessary for rising while keeping the cake moist. If you're out of all-purpose flour, a 1:1 gluten-free flour blend can be a great substitute, though the texture may vary slightly.

Fresh blueberries not only enhance the flavor but also add moisture to the cake. I recommend using plump, ripe berries for the best taste. If using frozen blueberries, do not thaw them before adding to the batter; this helps prevent the cake from turning blue and ensures even distribution. Opt for organic berries when possible for maximum flavor and nutrition.

Technique Tips

When creaming the butter and sugar, aim for a light and fluffy texture, which typically takes about 3-5 minutes. This step is crucial as it incorporates air into the batter, resulting in a lighter cake. Ensure your butter is at room temperature for the best results; melting it or using cold butter can lead to a dense texture.

Fold in the blueberries gently to prevent crushing them. Using a spatula instead of a mixer ensures the berries stay intact and distribute evenly throughout the batter. I usually make a small well in the center of the batter and drop the blueberries in, then lightly fold them in from the sides to keep them whole.

Glazing and Serving Suggestions

The glaze adds an extra layer of brightness to the pound cake and is best applied while the cake is still slightly warm. This allows the glaze to soak in just enough to enhance the flavor without becoming too watery. For a thicker glaze, you can adjust the sugar-to-lemon juice ratio, increasing powdered sugar by ½ cup for a firmer finish.

For serving, consider pairing the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast in temperature and texture. Additionally, fresh mint or a few extra lemon slices can elevate presentation and flavor, making it a beautiful centerpiece for your dessert table.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup fresh lemon juice
1 tablespoon lemon zest
¾ cup fresh blueberries

For the Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Flavors

Beat in the eggs, one at a time, followed by the vanilla extract, lemon juice, and lemon zest.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted comes out clean.

Prepare the Glaze

While the cake cools, combine the powdered sugar and lemon juice in a small bowl until smooth.

Glaze the Cake

Once the cake has cooled for about 10 minutes, drizzle the lemon glaze over the top before serving.

Pro Tips

For added texture, consider folding in some chopped walnuts or pecans along with the blueberries. This cake stores well in an airtight container for up to three days at room temperature.

Storing Your Cake

Once the cake has fully cooled, store it in an airtight container at room temperature for up to three days. To keep it fresher for longer, you can refrigerate it, but be mindful that refrigeration can dry it out slightly. If you'd like to freeze it, wrap the cooled cake tightly in plastic wrap and then in aluminum foil to protect against freezer burn, where it will last for up to three months.

When ready to enjoy, simply thaw the cake at room temperature for several hours. If you prefer a warm slice, you can pop individual slices into the microwave for about 10-15 seconds, keeping an eye on them to avoid overheating.

Making It Your Own

This blueberry lemon pound cake serves as a fantastic base for various flavor combinations. Try incorporating other berries like raspberries or blackberries, or even adding a hint of almond extract for an extra depth of flavor. For a healthier twist, substitute half of the granulated sugar with honey or maple syrup; just be sure to adjust the liquid components slightly to maintain the batter's consistency.

For a lemon-lavender twist, add a teaspoon of dried culinary lavender to the batter. Pairing these flavors can transform your cake into a unique dessert that's sure to impress guests. Just be cautious with the amount, as a little lavender goes a long way!

Troubleshooting Common Issues

If your cake comes out dense or gummy, it could be due to overmixing the batter once the flour is added. Be sure to mix just until combined and avoid overworking the gluten. Additionally, always check the freshness of your baking powder and baking soda, as expired leavening agents can cause the cake to underrise.

Another common issue is uneven baking. Make sure to rotate your loaf pan halfway through the baking time, as ovens can have hot spots. If you notice the top browning too quickly while the inside is still raw, loosely cover it with aluminum foil during the last part of baking to prevent over-browning while allowing the center to cook through.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but make sure to do not thaw them before adding to the batter; this helps maintain the cake's texture.

→ Can I substitute whole wheat flour?

You can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option.

→ How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs.

→ Can I make this cake ahead of time?

Absolutely! This cake keeps well for a few days and can even be frozen for longer storage.