Blueberry Lemon Pound Cake

Name: Blueberry Lemon Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 cake
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 1/2 cup buttermilk; 1 1/2 cups fresh blueberries (washed and dried); 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Oven Collection

I've always adored the combination of blueberries and lemon, and this Blueberry Lemon Pound Cake truly captures that essence. The recipe is both simple and rewarding, blending the tartness of lemons with the sweetness of juicy blueberries. As I mixed the batter, the fresh lemon zest filled my kitchen with a bright aroma that made my mouth water. Each bite of this cake is a delightful balance of flavors that’s perfect for summer gatherings or a cozy afternoon tea.

Created by

Zinnia Fairweather

Last updated on 2026-02-02T01:25:35.949Z

I really enjoyed experimenting with different ratios of berries to batter to achieve the perfect texture and flavor. The burst of blueberries creates a gorgeous contrast against the moist and fluffy cake, while the lemon keeps it light and refreshing. One trick I've learned is to coat the berries in a bit of flour before mixing them in; it prevents them from sinking to the bottom during baking.

This cake isn’t just visually appealing; it pairs wonderfully with a cup of tea or coffee. As I serve it to friends, they are always impressed by the moistness and balance of sweet and tart flavors. I often like to glaze it with a simple lemon icing, elevating it even further!

        Why You'll Love This Cake
        Deliciously moist texture with a perfect crumb
Bright, fresh flavors from the blueberries and lemon
Ideal dessert for any occasion or as an afternoon treat

      

Understanding the Ingredients

The key to a moist and flavorful pound cake lies in the balance of ingredients. In this recipe, the combination of softened unsalted butter and granulated sugar creates a rich base that not only enhances the cake's moisture but also contributes to its tender crumb. Using buttermilk adds an extra layer of richness and acidity, which helps to activate the baking soda for a well risen cake. Make sure your butter is at room temperature for optimal creaming; this will trap air and help the cake rise beautifully.

The blueberry and lemon pairing is crucial for achieving that delightful flavor profile. Fresh blueberries are preferred in this recipe as they burst during baking, infusing the cake with their natural sweetness. If fresh blueberries are unavailable, you can use frozen ones, but don't thaw them beforehand. This prevents excess moisture from ruining the cake's texture and allows the berries to retain their shape while baking.

Baking and Cooling Tips

When it comes to baking, timing is essential. After pouring the batter into the prepared pan, set a timer for 60 minutes, but it’s wise to start checking for doneness a few minutes earlier. Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, your cake is ready. Overbaking can lead to a dry texture, so keep a close watch in the last few minutes. The cake should also have a golden-brown top with slight cracks appearing as a sign of a perfect bake.

Once baked, let your Blueberry Lemon Pound Cake cool in the pan for about 15 minutes. This allows it to set properly without falling apart. To release it from the pan, gently run a knife around the edges. Transferring to a wire rack is crucial for even cooling to prevent sogginess. Don’t be tempted to skip this step—it maintains the cake’s delightful crumb and prevents a gummy bottom.

Ingredients

For the Cake

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/2 cup buttermilk
1 1/2 cups fresh blueberries (washed and dried)

For the Glaze (optional)

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Steps

Preheat the Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

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

Add Eggs and Flavoring

Beat in the eggs one at a time, followed by the vanilla extract and lemon zest, ensuring everything is well combined.

Combine Mixtures

Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients.

Fold in Blueberries

Gently fold in the blueberries, being careful not to overmix.

Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60 minutes or until a toothpick inserted in the center comes out clean.

Cool and Glaze

Allow the cake to cool for 15 minutes in the pan before transferring to a wire rack to cool completely. If using, whisk together the glaze ingredients and drizzle over the cooled cake.

Pro Tips

For enhanced flavor, try adding a teaspoon of lemon extract to the batter. To achieve an even better rise, ensure all your ingredients are at room temperature before beginning.

Glazing Options

The optional glaze offers a wonderful finishing touch to the Blueberry Lemon Pound Cake. A simple mixture of powdered sugar and lemon juice creates a glossy, sweet-tart drizzle that beautifully complements the tartness of the blueberries and the brightness of the lemon zest. For a thicker glaze, use less lemon juice; for a thinner consistency, add a touch more. Experimenting with the glaze can customize the cake's sweetness to your preference.

If you're not keen on the glaze, a dusting of powdered sugar before serving can also be a lovely presentation. Alternatively, consider serving slices with whipped cream or alongside a scoop of homemade lemon gelato for an elegant dessert. This dessert pairs exceptionally well with a cup of tea, making it a perfect choice for afternoon gatherings.

Storage and Make-Ahead Tips

This Blueberry Lemon Pound Cake can easily be made ahead of time. Once completely cooled, store it in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and then aluminum foil before freezing. It will maintain its quality for up to three months. To enjoy, allow it to thaw in the refrigerator overnight without unwrapping to retain moisture.

If you're planning to serve it for an occasion, consider baking the cake a day in advance. This allows the flavors to meld beautifully overnight, enhancing the overall taste. Just be sure to store it properly, as mentioned above, to keep it fresh and moist for the next day's celebration.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, but make sure to thaw and drain them, and toss them in flour to prevent sinking.

→ How do I store the cake?

Store it wrapped in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I substitute the buttermilk?

You can mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice to create a buttermilk substitute.

→ Is there a dairy-free option?

Yes, use a dairy-free butter substitute and any non-dairy milk in place of buttermilk.