Blueberry Lemon Pound Cake

Name: Blueberry Lemon Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 2 teaspoons vanilla extract; 1 tablespoon lemon zest; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup buttermilk; 1 1/2 cups fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Cozy Collection

I’ve always been a fan of sweet and tangy desserts, and this Blueberry Lemon Pound Cake is my absolute favorite. The vibrant citrus flavor of the lemon perfectly complements the juicy blueberries, creating a delightful balance in every slice. Making this pound cake feels like a celebration of summer in every bite, and it’s surprisingly straightforward to whip up! The cake is moist, tender, and holds together beautifully, making it ideal for gatherings or simply enjoying with a cup of tea.

Created by

Tilda Greenwood

Last updated on 2026-02-01T21:37:36.444Z

When I first experimented with this Blueberry Lemon Pound Cake, I wasn’t sure how the flavors would come together. I decided to use fresh blueberries and zest from organic lemons, and the results were magical! Using room temperature ingredients really enhances the texture, as the butter and sugar cream together more effectively, resulting in a lighter cake.

After baking, I let the cake cool for a bit before glazing it with a lemon syrup, and that extra layer of citrus really elevates the overall flavor. Each slice is bursting with zest and berries, a perfect treat for any occasion.

        Why You Will Love This Recipe
        Bursting with fresh blueberry flavor and zesty lemon
Moist and tender crumb that melts in your mouth
Perfectly holds its shape for slicing and serving

      

Understanding the Ingredients

The combination of butter and sugar creates a rich base for this pound cake, contributing to its moist and tender texture. Using unsalted butter allows you to control the salt level in the cake, enhancing the natural sweetness without overwhelming it. Be sure to cream these ingredients well until light and fluffy, which incorporates air and helps the cake rise beautifully.

Fresh blueberries are the star of this recipe; they provide not only flavor but also moisture. Using fresh blueberries ensures that your cake is burst with the sweetest, juiciest fruit, while frozen blueberries can be used in a pinch—just be sure to toss them in flour before folding into the batter to prevent them from sinking during baking.

Technique Tips for Perfect Baking

When mixing the batter, it's crucial to alternate adding the dry ingredients and buttermilk. This method helps prevent overmixing, which can lead to a dense cake. Mix just until combined and remember that having some lumps is perfectly fine. Also, don't skip the resting period after baking; letting the cake sit in the pan allows it to settle and makes it easier to transfer without breaking.

Using a toothpick to test for doneness is a reliable method; the cake is ready when it comes out clean or with just a few crumbs attached. If you notice the top is browning too quickly, loosely covering it with aluminum foil can prevent any overbaking and drying out.

Storing and Serving Suggestions

This Blueberry Lemon Pound Cake can be stored at room temperature for up to three days, wrapped tightly in plastic wrap to maintain its moisture. For longer storage, consider freezing individual slices. To do this, wrap them tightly in plastic and then place in an airtight container for up to three months. Thaw slices at room temperature for a delightful treat anytime.

Serving this cake warm or at room temperature enhances its flavor, but for an extra special touch, consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream. Adding a dusting of powdered sugar on top of the glaze before serving also elevates its presentation and adds a touch of elegance.

Ingredients

For the Pound Cake

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

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Prepare the Batter

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch loaf pan. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the butter mixture alternately with the buttermilk, starting and ending with flour. Gently fold in the blueberries.

Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.

Make the Lemon Glaze

In a small bowl, combine the powdered sugar and lemon juice to make a glaze. Drizzle it over the cooled cake and let it set before slicing.

Pro Tips

For an extra burst of flavor, consider adding a handful of lemon juice to the batter. You can also substitute Greek yogurt for buttermilk for a different texture.

Ingredient Substitutions

If you're looking to make this cake dairy-free, you can substitute the buttermilk with a non-dairy alternative, such as almond milk mixed with a tablespoon of vinegar or lemon juice, which mimics buttermilk's acidity. This swap will maintain the cake's tenderness and flavor profile without any dairy.

For a gluten-free version, you can use a gluten-free all-purpose flour blend. However, make sure your baking powder is gluten-free as well, as some brands may contain wheat starch. The texture may differ slightly, but the vibrant flavor will remain intact.

Flavor Variations

While blueberries and lemon are a classic pairing, feel free to experiment with other fruits. Chopped strawberries, raspberries, or peaches could add new tastes to your cake, giving it a seasonal twist. Just ensure that the total quantity of fruit remains roughly the same to keep the cake's balance.

If you're a fan of nuts, adding chopped walnuts or pecans can introduce a pleasant crunch to the cake. Just remember to fold them in gently to avoid breaking up the fruit and to ensure even distribution throughout the batter.

Questions About Recipes

→ Can I use frozen blueberries in this recipe?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter.

→ How do I store the leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I freeze this pound cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months.

→ What can I use instead of buttermilk?

You can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar, letting it sit for 5 minutes.