Blueberry Lemon Pound Cake

Name: Blueberry Lemon Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1/4 cup brown sugar; 3 large eggs; 1/2 cup buttermilk; 1 tbsp lemon zest; 1 tsp vanilla extract; 1 1/2 cups fresh blueberries; 1 cup powdered sugar; 2-3 tbsp lemon juice

Highlighted under: Sugar & Whisk

I absolutely adore baking, and this Blueberry Lemon Pound Cake has become one of my favorite treats to whip up. The zesty lemon and sweet blueberries create a delightful balance that leaves everyone asking for seconds. The moist texture comes from the buttermilk, and the gentle mixing method ensures the blueberries stay whole rather than becoming mushy. It's perfect for breakfast, a midday snack, or a light dessert, and I love how it fills my kitchen with a warm, inviting aroma.

Created by

Natalie Briggs

Last updated on 2026-02-01T19:30:15.081Z

Baking this Blueberry Lemon Pound Cake was a memorable experience for me. I decided to experiment with the classic pound cake by adding fresh blueberries and a splash of lemon juice. The result was a beautifully moist cake with bursts of fruit throughout. One of my favorite tips is to toss the blueberries in a bit of flour before adding them to the batter; this helps prevent them from sinking to the bottom while baking.

Every bite of this cake is a charming combination of flavors. The lemon zest adds a bright note that complements the blueberries perfectly. I encourage you to let the cake cool completely before slicing it; this helps the flavors meld together beautifully. Serve it with a light dusting of powdered sugar or a dollop of whipped cream for an added touch of elegance!

        Why You'll Love This Recipe
        The perfect balance of tart and sweet from fresh blueberries and lemon.
The pound cake is moist with a light crumb, making it utterly addictive.
Great for any occasion—enjoy it at breakfast or as a dessert.

      

Understanding the Ingredients

The combination of unsalted butter and a mix of granulated and brown sugars adds depth to the flavor profile of your pound cake. The butter is responsible for creating a tender crumb, while the brown sugar contributes a hint of caramel-like richness. When creaming these together, aim for a light and fluffy texture that should take about 3-5 minutes. This aeration is crucial for achieving a cake that rises beautifully.

The buttermilk in this recipe is not just for moisture; it also reacts with the baking soda to create a tender crumb. If you don't have buttermilk on hand, you can easily make a substitute by mixing one tablespoon of vinegar or lemon juice with enough milk to equal half a cup. Let it sit for a few minutes before using it in your batter.

Techniques for Success

When adding the dry ingredients to the wet mixture, it’s paramount to mix gently. Overmixing can develop gluten, leading to a dense cake instead of a light, airy pound cake. Stir just until you no longer see dry flour. You want a few lumps; that’s completely normal. Folding in the blueberries is another crucial step—this ensures they don't break apart and turn the batter purple. Toss them in a bit of flour to help them suspend evenly throughout the batter.

Your baking time is equally important. Start checking the cake around the 55-minute mark by inserting a toothpick in the center. It should come out clean or with a few moist crumbs attached, but no wet batter. If you find that the top is browning too quickly, you can tent it with aluminum foil to prevent burning while ensuring the center bakes through.

Ingredients

For the Cake

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

For the Glaze (optional)

1 cup powdered sugar
2-3 tbsp lemon juice

Instructions

Preheat the Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugars

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

Add Eggs and Wet Ingredients

Add eggs one at a time, mixing well after each. Then mix in the buttermilk, lemon zest, and vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Incorporate Blueberries

Toss the blueberries in a bit of flour, then gently fold them into the batter.

Bake the Cake

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

Cool and Glaze

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If desired, whisk together powdered sugar and lemon juice for a glaze, and drizzle it over the cooled cake.

Pro Tips

For extra moisture, you can add an additional tablespoon of buttermilk. Storing the cake in an airtight container or wrapped in plastic wrap will keep it fresh for several days.

Serving Suggestions

This Blueberry Lemon Pound Cake shines when served simply, perhaps dusted with a little powdered sugar or accompanied by a dollop of whipped cream for a light dessert. It's also delightful when warmed slightly in the microwave—just 10-15 seconds should do the trick—bringing out the flavors of lemon and blueberry even more. Consider serving it with a scoop of vanilla ice cream for an indulgent treat.

For breakfast, a slice of this cake with a smear of butter or cream cheese provides a satisfying start to the day. Pair it with a cup of freshly brewed coffee or tea to enhance those citrus notes. You might also crumble it over yogurt with fresh fruit for a delicious parfait.

Storing and Freezing

To store your Blueberry Lemon Pound Cake, allow it to cool completely, then wrap it tightly in plastic wrap or foil to keep it fresh. It can be stored at room temperature for up to three days or in the refrigerator for up to a week. If you want to extend its life, consider freezing it. Once cool, wrap the cake tightly and store it in an airtight container or freezer bag for up to three months.

When you're ready to enjoy a slice from the freezer, simply let it thaw in the refrigerator overnight. For a quick option, you can also thaw individual pieces at room temperature or gently microwave them for about 20 seconds. This keeps the cake moist and fluffy, preserving its delicious texture and flavor.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Add them directly to the batter without thawing them to prevent bleeding.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for about a week.

→ Can I make this as muffins instead?

Absolutely! Bake in a muffin tin at 350°F for about 20-25 minutes, or until a toothpick comes out clean.

→ What can I substitute if I don’t have buttermilk?

You can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.