The Ultimate Lemon Blueberry Pound Cake Recipe: Sweet Citrus Magic

Crafting a delightful lemon blueberry pound cake brings pure joy to any kitchen adventure.

Soft, tender crumbs burst with bright citrus notes and sweet berry pockets.

Summer memories dance through each carefully measured ingredient, promising something extraordinary.

Bakers who love surprising their guests will adore this simple yet stunning dessert.

Fragrant zest and plump berries create a harmonious blend that feels both classic and innovative.

Natural sweetness mingles with tangy undertones, making each slice irresistibly tempting.

You’ll want to savor every magical moment of creating this stunning treat.

FAQs About Lemon Blueberry Pound Cake

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just toss them in flour while still frozen to prevent color bleeding and sinking in the batter.

• How do I know if I'm overmixing the batter?

Stop mixing as soon as the ingredients are just combined. Overmixing can lead to a tough, dense cake by developing too much gluten in the flour.

• What if I don't have buttermilk?

Create a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Why Lemon Blueberry Pound Cake Stands Out

• Burst with Zesty Flavor: Lemon and blueberries create a mouthwatering combination that dances on your taste buds, delivering a refreshing and tangy twist to traditional pound cake.
• Master Baking with Ease: This recipe welcomes bakers of all skill levels, offering clear instructions and straightforward techniques that guarantee a professional-looking dessert without complex steps.
• Crowd-Pleasing Showstopper: Perfect for family gatherings, potlucks, or weekend brunches, this cake impresses guests with its stunning appearance and irresistible homemade charm, making every slice a conversation starter.
• Versatile Dessert Delight: Enjoy as a breakfast treat, afternoon snack, or elegant dessert – this lemon blueberry pound cake adapts to any occasion, bringing joy and deliciousness to your table.

What You Need For Lemon Blueberry Pound Cake

• All-Purpose Flour: The base ingredient that provides structure to the pound cake.
• Baking Powder: Helps the cake rise and become light.
• Baking Soda: Assists in creating a tender texture.
• Salt: Enhances the overall flavor of the cake.
• Butter: Creates a rich and creamy base for the pound cake.
• Sugar: Adds sweetness and helps with the cake's texture.
• Eggs: Bind the ingredients together and provide structure.
• Buttermilk: Adds moisture and creates a tender crumb.
• Lemon Zest: Provides a bright, citrusy aroma and flavor.
• Lemon Juice: Adds tangy freshness to the cake.
• Vanilla Extract: Gives depth and warmth to the overall taste.
• Blueberries: Fresh berries that add bursts of fruity flavor and moisture.
• Powdered Sugar: Used for creating a smooth, sweet glaze.
• Flour (for coating blueberries): Prevents blueberries from sinking in the batter.

How To Bake Lemon Blueberry Pound Cake

Step 1: Prepare Baking Space

Warm up the oven to 350°F. Coat a Bundt pan generously with butter or baking spray. Dust lightly with flour, removing any excess.

Step 2: Create Dry Mixture

Combine flour, baking powder, baking soda, and salt in a medium bowl. Whisk thoroughly and set aside.

Step 3: Cream Butter and Sugar

Using an electric mixer, beat butter and sugar until the mixture becomes fluffy and light, which takes about 3-5 minutes.

Step 4: Add Eggs

Incorporate eggs one at a time, mixing completely after each addition. Scrape down bowl sides to ensure even mixing.

Step 5: Mix Flavor Enhancers

• Lemon zest
• Lemon juice
• Vanilla extract

Step 6: Combine Wet and Dry Ingredients

• First, mix in 1/3 of flour mixture gently
• Next, add 1/2 of buttermilk
• Repeat process
• Finish with remaining flour mixture

Stir just until combined, avoiding overmixing.

Step 7: Prepare Blueberries

Coat blueberries with flour to prevent sinking. Gently fold into batter.

Step 8: Fill Bundt Pan

Pour batter into prepared pan, smoothing the top evenly.

Step 9: Bake Cake

Bake for 50-60 minutes. Check doneness by inserting a toothpick into center – it should come out clean.

Step 10: Prevent Over-Browning

If cake browns quickly, cover loosely with aluminum foil around 50-minute mark.

Step 11: Cool the Cake

Let cake rest in pan for 15-20 minutes. Carefully invert onto wire rack to cool completely.

Step 12: Create Lemon Glaze

Whisk powdered sugar and lemon juice until smooth.

Step 13: Finish and Serve

Drizzle glaze over completely cooled cake, allowing it to run down sides. Wait 15 minutes before slicing and serving.

Tips For A Great Lemon Blueberry Pound Cake

• Prevent Blueberry Sinking: Toss berries in flour before adding to batter to ensure even distribution and stop them from dropping to the bottom of the cake.
• Master Mixing Technique: Alternate dry ingredients and buttermilk slowly to create a smooth, velvety batter without overmixing, which can make the cake tough.
• Protect Cake Edges: Cover with aluminum foil if browning too quickly to maintain a golden, even color and prevent burning.
• Enhance Lemon Flavor: Use fresh lemon zest and juice for a brighter, more vibrant citrus taste that complements the sweet blueberries.
• Cool Completely Before Glazing: Allow cake to cool entirely to room temperature to ensure the glaze sets perfectly and doesn't become runny.

Ways To Change Up Lemon Blueberry Pound Cake

• Gluten-Free Lemon Blueberry Pound Cake: Replace wheat flour with almond or gluten-free flour blend, ensuring the same rich texture and flavor while accommodating those with gluten sensitivities.
• Dairy-Free Citrus Berry Cake: Swap buttermilk with coconut milk and use plant-based butter alternative, maintaining the cake's moisture and tangy profile for lactose-intolerant individuals.
• Whole Wheat Berry Pound Cake: Substitute half the all-purpose flour with whole wheat flour, adding deeper nutty undertones and increasing the nutritional value of the classic recipe.
• Low-Sugar Lemon Blueberry Cake: Replace sugar with monk fruit sweetener or stevia, reducing caloric content while preserving the cake's delectable taste for health-conscious bakers.

Pairings For Lemon Blueberry Pound Cake

• Pair with Zesty Citrus Refreshments: Serve chilled lemonade or sparkling lemon-lime water to complement the cake's bright citrus notes and enhance its refreshing profile.
• Matchmake with Creamy Accompaniments: Enjoy a dollop of fresh whipped cream or a scoop of vanilla bean ice cream alongside the pound cake to balance its dense texture and add a cool, smooth contrast.
• Create Elegant Beverage Harmony: Select a crisp white wine like Sauvignon Blanc or a light Pinot Grigio that will echo the cake's lemony brightness and provide a sophisticated adult pairing option.
• Elevate with Tea Traditions: Brew a delicate Earl Grey or chamomile tea to highlight the cake's subtle flavors and provide a soothing, aromatic companion that complements its sweetness.

How To Store Lemon Blueberry Pound Cake Properly

• Store the pound cake in an airtight container or tightly wrapped with plastic wrap in the refrigerator for up to 5 days. Keep in the coolest part of the fridge to maintain freshness.
• Wrap the completely cooled cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Cut the cake into individual portions, wrap each slice separately in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature for 30-45 minutes.
• Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F for 5-7 minutes.

Lemon Blueberry Pound Cake Recipe

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4.5 from 16 reviews

• Total Time: 1 hour 30 minutes – 1 hour 40 minutes
• Yield: 12 1x

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Description

Homemade lemon blueberry pound cake brings sunshine to classic dessert traditions with its zesty citrus notes and sweet berry swirls. Moist crumb and balanced flavors invite comfort and celebration in each delectable slice you’ll savor.

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Ingredients

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Cake Base Ingredients:

• 2 cups granulated sugar
• 1 cup unsalted butter (room temperature)
• 4 large eggs (room temperature)
• 3 cups all-purpose flour
• 1 cup buttermilk (room temperature)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt

Flavor Enhancers:

• 1 tablespoon lemon zest (about 2 lemons)
• 1 tablespoon lemon juice (about 1 lemon)
• 1 teaspoon vanilla extract

Fruit and Coating:

• 2 cups fresh or frozen blueberries
• 1 tablespoon all-purpose flour (for coating blueberries)

Glaze:

• 1 cup powdered sugar (sifted)
• 2 tablespoons lemon juice

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Instructions

1. Warm the oven to 350°F. Thoroughly coat a 10-inch Bundt pan with butter, ensuring complete coverage. Dust lightly with flour, eliminating excess.
2. Combine flour, baking powder, baking soda, and salt in a mixing bowl. Set aside for later use.
3. Cream butter and sugar using an electric mixer until the mixture becomes pale and fluffy, approximately 3-5 minutes.
4. Incorporate eggs individually, mixing thoroughly after each addition. Scrape bowl sides to ensure even distribution.
5. Integrate lemon zest, lemon juice, and vanilla extract into the mixture.
6. Gradually blend dry ingredients and buttermilk alternately into the butter mixture:
7. Pour 1/3 of flour mixture, stirring gently.
8. Add half the buttermilk, mixing carefully.
9. Continue alternating, concluding with remaining flour. Mix minimally to prevent overmixing.
10. Coat blueberries with flour to prevent sinking. Fold delicately into batter.
11. Transfer batter into prepared Bundt pan, smoothing the surface evenly.
12. Bake for 50-60 minutes until a toothpick emerges clean from the center.
13. If cake browns rapidly, shield with aluminum foil around 50-minute mark.
14. Allow cake to rest in pan for 15-20 minutes, then carefully invert onto cooling rack.
15. Whisk powdered sugar and lemon juice until achieving a silky, smooth glaze.
16. Drizzle glaze over completely cooled cake, allowing it to cascade down sides. Permit 15 minutes for glaze to set before slicing.

Notes

• Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
• Gently fold blueberries to prevent bruising and maintain their whole shape during baking.
• Use fresh, plump blueberries for maximum flavor burst and juicy pockets in the cake.
• Avoid overmixing the batter to keep the pound cake tender and prevent a tough, dense result.

• Prep Time: 20-25 minutes
• Cook Time: 50-60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 401 kcal
• Sugar: 37 g
• Sodium: 204 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 56 g
• Fiber: 1.5 g
• Protein: 5 g
• Cholesterol: 62 mg