Lemon Blueberry Pound Cake
Bright, zesty lemons meet sweet, juicy blueberries in this irresistibly moist pound cake. The buttery texture pairs beautifully with the fresh burst of citrus and fruit, creating a dessert that’s as elegant as it is comforting. Whether served at a casual brunch, alongside a cup of tea, or as a showstopper at dessert tables, this lemon blueberry pound cake will win hearts with every bite. Simple ingredients, easy-to-follow steps, and a heavenly lemon glaze make it an unforgettable addition to any occasion.
Ingredients You’ll Need
This lemon blueberry pound cake recipe comes together with everyday kitchen staples. Precision matters, so measure carefully for the perfect balance of flavor and texture.
For the Cake:
- Butter: 1 stick (½ cup), softened. Softened butter is key for creating an airy, smooth batter.
- Granulated sugar: 1¼ cups for that signature sweetness.
- Eggs: 2 large, at room temperature, to ensure seamless emulsification.
- All-purpose flour: 2 cups + 1 teaspoon, spooned and leveled to avoid compacted flour.
- Blueberries: 1 cup, fresh or frozen. If using frozen, do not thaw to prevent excess moisture.
- Lemon zest: 1 tablespoon, freshly grated and tightly packed for maximum citrus aroma.
- Lemon juice: 2 tablespoons, freshly squeezed to enhance the zing.
- Milk: ½ cup to add moisture and structure.
- Baking soda: ¼ teaspoon to provide lift and fluffiness.
- Salt: ¼ teaspoon to balance and enhance flavors.
For the Glaze:
- Confectioners’ sugar: ¾ cup for a smooth, silky finish.
- Lemon zest: ¼ teaspoon for added brightness.
- Lemon juice: 1½ tablespoons to bring out the vibrant citrus tang.
Use fresh lemons for both zest and juice to capture the authentic citrus notes. If substituting frozen blueberries, keep them chilled until they’re ready to fold into the batter.
Step-by-Step Instructions to Make the Perfect Pound Cake
Preparing the Pan and Oven
Begin by preheating your oven to 350°F with the rack positioned in the center for even heat circulation. Prepare a 9×5-inch loaf pan by lightly spraying it with nonstick baking spray. Line the bottom with parchment paper to ensure a clean release, then apply another thin layer of spray over the paper. Proper pan preparation prevents sticking and helps the cake retain its perfect loaf shape.
Mixing the Batter: The Secret to Moist, Even Texture
Start by creaming softened butter and granulated sugar in a stand mixer for about 2–3 minutes. The mixture should appear pale, light, and fluffy this is key to achieving a delicate crumb structure. Scrape down the bowl periodically to incorporate all the butter.
Beat in the eggs one at a time, fully blending after each addition. This gradual process ensures the eggs emulsify into the butter mixture without separating.
Meanwhile, whisk together flour, salt, and baking soda in a separate bowl. In another small bowl, mix milk with lemon zest and freshly squeezed lemon juice, letting it sit for about 10 minutes to curdle slightly. This tangy milk mixture acts similarly to buttermilk, adding richness and flavor.
With the mixer on low, alternate adding the dry ingredients and milk mixture, beginning and ending with the flour. Incorporate each addition just until combined to avoid overmixing, which can lead to a dense cake.
Folding in Blueberries Without Sinking
Coat the blueberries with a teaspoon of flour to create a protective barrier, which keeps them from sinking during baking. Gently fold the blueberries into the batter using a spatula. This careful folding ensures the berries stay intact and evenly distributed throughout the cake.
Pour the batter into the prepared pan, smoothing the top to ensure even baking.
Baking and Cooling: The Perfect Timing
Place the loaf pan into the preheated oven and bake for 50–60 minutes. The cake is ready when it turns golden brown, and a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack. Cooling it completely prevents the glaze from melting and ensures the cake sets properly.
Making the Luscious Lemon Glaze
To create the glaze, whisk together confectioners’ sugar, grated lemon zest, and freshly squeezed lemon juice in a bowl. Adjust the consistency by adding more sugar for thickness or more lemon juice for a thinner drizzle. The ideal glaze is pourable yet slightly thick, allowing it to coat the cake beautifully without running off.
Once the cake is fully cooled, place it on a serving platter. Spoon the glaze generously over the top, allowing it to cascade gently down the sides. Let the glaze set for 10–15 minutes before slicing to ensure a flawless presentation.
Recipe Tips & Frequently Asked Questions
- Room Temperature Ingredients: Softened butter and room-temperature eggs blend more evenly, creating a light, fluffy batter.
- Avoid Overmixing: Mix just until the ingredients are combined to prevent a dense cake.
- Substitute Options: Swap milk for buttermilk or use dairy-free milk alternatives if needed.
- Storage Tips: Wrap tightly in plastic wrap or store in an airtight container for up to 3 days at room temperature.
- Can I Use Frozen Blueberries? Yes! Frozen blueberries work perfectly as long as you don’t thaw them beforehand. Toss them in flour to prevent sinking.
- What If My Glaze Is Too Thin or Thick? If too thin, add a little more sugar; if too thick, add a few drops of lemon juice. Adjust until the desired consistency is achieved.
- How Do I Know When the Cake Is Done? Look for a golden-brown crust, and check with a toothpick if it comes out clean, the cake is ready.
- Can I Make This Lemon Blueberry Pound Cake Recipe Ahead of Time? Yes, bake the cake a day in advance and glaze it before serving for the freshest flavor.
- How Do I Prevent the Blueberries From Sinking? Dust them lightly with flour before folding into the batter. This simple step keeps them evenly distributed.
- Can I Double the Recipe for a Larger Crowd? Absolutely! Use two loaf pans or a larger bundt pan, adjusting baking times as necessary.
What to Serve With This Lemon Blueberry Pound Cake Recipe
Pair this lemon blueberry pound cake with beverages and sides that enhance its flavors. A warm cup of freshly brewed coffee, aromatic herbal tea, or chilled lemonade balances the cake’s sweetness perfectly. For a more indulgent touch, serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or a vibrant fruit salad featuring strawberries and kiwis. This lemon blueberry pound cake also shines as the centerpiece of a brunch table or afternoon tea spread.
Conclusion
This lemon blueberry pound cake delivers everything you love in a dessert: a buttery, tender crumb bursting with fresh flavors and a bright citrus glaze. Perfect for any occasion, this lemon blueberry pound cake is as versatile as it is irresistible. Whether enjoyed as a quick treat with tea or presented as a showstopper at gatherings, it will leave everyone craving just one more slice.
Lemon Blueberry Pound Cake
Ingredients
For the Cake
- 1 stick ½ cup unsalted butter, softened
- 1¼ cups granulated sugar
- 2 large eggs
- 2 cups + 1 teaspoon all-purpose flour spooned and leveled
- 1 cup blueberries keep frozen blueberries unthawed, if using
- 1 tablespoon packed grated lemon zest see note
- 2 tablespoons freshly squeezed lemon juice
- ½ cup milk
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the Glaze
- ¾ cup confectioners’ sugar
- ¼ teaspoon grated lemon zest packed
- 1½ tablespoons freshly squeezed lemon juice
Instructions
- Preheat your oven to 350°F and position the oven rack in the center. Prepare a 9×5-inch metal loaf pan by coating it with nonstick spray. Line the pan’s bottom with parchment paper for easy release, then apply another light layer of spray.
- In a small bowl, combine the milk, grated lemon zest, and lemon juice. Set aside for about 10 minutes to allow the mixture to curdle slightly it’s normal and creates a lovely tang.
- In a medium-sized bowl, whisk together 2 cups of all-purpose flour, baking soda, and salt. In another smaller bowl, gently toss the blueberries with the remaining teaspoon of flour to coat them. This step ensures the berries remain suspended in the batter rather than sinking.
- Using a stand mixer fitted with the paddle attachment (or a handheld mixer), beat the softened butter and granulated sugar together on medium speed for 2–3 minutes. The mixture should be light, airy, and fluffy. Scrape down the sides of the bowl to ensure everything is well blended.
- Add the eggs one at a time, beating thoroughly after each addition. Once combined, scrape the bowl again to avoid any unmixed bits.
- Reduce the mixer speed to low. Begin incorporating the dry ingredients and the milk mixture in alternating additions: start by adding a third of the flour mixture, followed by half the milk mixture. Repeat this process until all of the flour and milk have been incorporated, ending with the flour. Mix gently and scrape the bowl as needed to prevent overmixing.
- With a spatula, fold the flour-coated blueberries into the batter until evenly distributed. Be gentle to keep the blueberries intact. Transfer the batter to the prepared loaf pan, using the back of the spatula to smooth out the top.
- Bake for 50 to 60 minutes, or until the cake is a beautiful golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before carefully turning it out onto a wire rack. Let it cool completely before adding the glaze.
Prepare the Glaze
- In a small bowl, whisk together the confectioners’ sugar, grated lemon zest, and fresh lemon juice. Adjust the consistency as needed: the glaze should be thick but still pourable similar to honey or molasses.
- Place the cooled cake on a serving platter. Drizzle the glaze generously over the top, allowing it to trickle down the sides naturally. Allow the glaze to set for 10–15 minutes before slicing.
- Use a serrated knife to cut clean slices, and serve. To keep the cake fresh, store it in a covered container or tightly wrapped in plastic wrap for up to 3 days at room temperature.