Blueberry Lemon Pound Cake

Name: Blueberry Lemon Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10 slices
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, room temperature; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1/2 cup buttermilk; 2 tablespoons lemon zest; 1 cup fresh blueberries

Highlighted under: Bakery-Style Desserts

I have to share my recipe for Blueberry Lemon Pound Cake because it brings together the classic flavors I adore. The sweet, tangy notes of blueberries paired with zesty lemon create a delightful harmony in every bite. This cake is perfect for afternoon tea or as a special dessert for gatherings. The texture is wonderfully moist, making it hard to resist. Once you try it, I’m sure you’ll be adding it to your favorite recipes list, just as I have!

Created by

Arielle Baxter

Last updated on 2026-02-01T23:17:35.669Z

When I first made this Blueberry Lemon Pound Cake, I experimented with adding lemon zest to the batter, which completely transformed the flavor. This unexpected twist lifted the cake in a way that complemented the blueberries beautifully. I found that using fresh berries instead of frozen made a significant difference in both texture and taste, enhancing the juiciness in every slice.

One of my favorite tips is to sprinkle a little flour on the blueberries before folding them into the batter. This helps prevent them from sinking to the bottom during baking, keeping your cake visually appealing and delicious throughout. Trust me, it’s these little details that create a memorable dessert!

Why You'll Love This Recipe
Bright lemon flavor brightens each bite.
Juicy blueberries create a delightful texture contrast.
Perfectly moist for a satisfying treat any time.

The Importance of Room Temperature Ingredients

Using room temperature ingredients is crucial for the success of your Blueberry Lemon Pound Cake. When butter and eggs are at room temperature, they incorporate more easily, resulting in a smoother batter that traps air effectively. This process helps create a light and fluffy texture. If you forget to take your eggs out of the fridge ahead of time, you can warm them gently in a bowl of warm water for about 10 minutes. This small step can significantly impact the final outcome of your cake.

Similarly, softened butter should be pliable and slightly cool to the touch, not melted. If your butter is too hard, you can cut it into small cubes and let it sit at room temperature for about 15 minutes. For a quick fix, microwave it for around 5-10 seconds, just until softened, not melted. This attention to detail helps ensure that your cake rises beautifully.

Perfecting Your Baking Technique

When it's time to combine the wet and dry ingredients, be careful not to overmix the batter. Gently folding in the flour mixture with a spatula ensures that you maintain the cake's tender crumb. Overmixing can lead to a dense texture, which we want to avoid in this moist pound cake. Look for a batter that is just combined—there may still be a few flour streaks visible, but that’s okay. The addition of blueberries should also be done gently to prevent them from breaking apart.

Another critical step is to ensure that your cake is fully baked before removing it from the oven. Insert a toothpick into the center around the 60-minute mark. If it comes out with wet batter, give it an additional 5-10 minutes, checking periodically. The cake should have a golden-brown crust and spring back slightly when pressed. Trust your instincts with these visual cues for the perfect bake.

Ingredients

Gather these fresh ingredients for a flavorful cake!

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup buttermilk
2 tablespoons lemon zest
1 cup fresh blueberries

Ensure all ingredients are at room temperature for the best results.

Instructions

Follow these simple steps to create a delicious pound cake.

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, ensuring every corner is coated to prevent sticking.

Mix Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 5 minutes.

Add Eggs

Beat in the eggs one at a time, mixing well after each addition, followed by the lemon zest to infuse flavor.

Combine Dry Ingredients

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

Combine Wet and Dry

Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Mix until just combined.

Fold in Blueberries

Toss the blueberries with a little bit of flour and gently fold them into the batter, being careful not to overmix.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For an extra touch, drizzle with lemon glaze before serving!

Pro Tips

For a sweeter touch, you can glaze the cake with a simple mixture of powdered sugar and lemon juice once it's cooled.

Ingredient Substitutions

If you find yourself out of buttermilk, don't worry! You can easily create a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly. This quick swap still provides the acidity needed to balance the sweetness of the sugar and blueberries, giving your cake the moisture it needs.

For a healthier twist, you might consider using Greek yogurt instead of butter or reducing the sugar. While the texture may vary slightly, it can add a lovely creaminess and reduce calories. Just make sure to use plain Greek yogurt to maintain the flavors of lemon and blueberry.

Storage and Serving Suggestions

Once your Blueberry Lemon Pound Cake has cooled completely, consider wrapping it tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to 3 days. For longer storage, this cake freezes beautifully. Just slice it first, then wrap each slice individually before placing them in a freezer-safe bag. When you're ready to enjoy, thaw at room temperature, or quickly reheat in the microwave for a warm treat.

This cake pairs wonderfully with a dollop of whipped cream or a drizzle of light lemon glaze. I love serving it alongside a cup of tea for a refreshing afternoon treat. You can also try adding a sprinkle of powdered sugar on top right before serving for a touch of sweetness and visual appeal.

Questions About Recipes

→ Can I use frozen blueberries instead?

Yes, but fresh blueberries yield better texture and flavor. If using frozen, don’t thaw them before adding.

→ How do I store leftover cake?

Store any leftover pound cake in an airtight container at room temperature for up to 3 days.

→ Can I make this cake ahead of time?

Absolutely! It can be made a day in advance and stored wrapped to maintain moisture.

→ What can I serve with this cake?

This cake pairs wonderfully with whipped cream, vanilla ice cream, or even a fresh fruit compote.