This lemon blueberry pound cake is perfect for any occasion, from a Sunday brunch to a summer picnic. It's moist, tender, and bursting with the fresh flavors of lemon and blueberries, and a touch of vanilla.
Why you should try this recipe
Bursting with flavor - The combination of tangy lemon and sweet blueberries is simply irresistible. This pound cake is loaded with both, making each bite absolutely delicious.
Perfect texture - This pound cake has a tender, moist crumb that is just right. It's not too dense or too light, and the blueberries add a lovely pop of texture.
Easy to make – Same as my Blueberry muffins, this recipe is straightforward and easy to follow, even if you're a beginner baker. Plus, it doesn't require any fancy equipment, just a few mixing bowls, a hand mixer, and a loaf pan.
Versatile - This lemon blueberry pound cake is perfect for any occasion. Serve it for breakfast, brunch, dessert, or as a sweet snack.
What blueberries to choose
Fresh blueberries. Fresh blueberries are the best choice for this recipe. They have a sweet and juicy flavor that pairs perfectly with the tangy lemon in the cake. Look for plump, firm blueberries that are dark blue.
Frozen blueberries. If you can't find fresh blueberries, frozen blueberries can be used instead. You don’t have to thaw them, just toss them with some flour and use them.
Wild blueberries. Wild blueberries are smaller and more intensely flavored than cultivated blueberries. If you can find them, they're a great choice for this recipe as they will add a deeper blueberry flavor to the cake.
Other ingredients you will need
Flour – For a more tender crumb, you can use cake flour, but I always use all-purpose flour when I make this lemon blueberry pound cake recipe.
Baking powder – Since I don’t use lemon juice, baking powder is enough to lift the cake during baking. If you want to add lemon juice, I would consider adding ¼ teaspoon of baking soda.
Salt and vanilla extract – You can skip vanilla or replace it with lemon extract, but never skip salt as it balances the flavors.
Butter – Use unsalted butter at room temperature.
Milk – I use whole milk at room temperature, but you can replace it with any milk you like.
Sugar – You can use white granulated sugar or caster sugar.
Lemon zest – I don’t add lemon juice because fresh lemon zest is enough to bring a citrusy flavor, but you can definitely add 1 tablespoon of lemon juice if you want more tangy flavors in your cake.
Bring the ingredients to room temperature. It's important to bring your eggs, butter, and milk to room temperature before using them. This will ensure that they mix together evenly.
Don't overmix the batter. Overmixing the batter can result in a dense and chewy cake. Mix the dry ingredients into the wet ingredients until just combined, then fold in the blueberries.
Check for doneness. Insert a toothpick into the center of the cake to check if it's done. If it comes out clean, the cake is ready. If there is batter on the toothpick, bake for a few more minutes and check again.
Tin with a piece of foil. If you see that the top of your blueberry lemon cake is browning too fast after 30 -40 minutes of baking, cover it with a piece of foil and continue baking until it’s done.
Let it cool. Let the cake cool in the pan for 5-10 minutes before removing it from the pan and transferring it to a wire rack to cool completely. This will help the cake to firm up and prevent it from falling apart.
Step by step directions
1. Preheat the oven to 170C (340F) and line an 8" by 5" (20cm by 13cm) loaf pan with parchment paper.
2. Combine the flour, baking powder, and salt.
3. In the bowl of a stand mixer fitted with a paddle attachment, add the butter, sugar, and vanilla extract. Beat until the butter is pale and fluffy. Then, add the lemon zest and beat until incorporated.
4. Add one egg at a time and beat until fully incorporated.
5. Add the dry ingredients while alternating with the milk and mix on low, starting and ending with the dry ingredients.
6. Toss the blueberries with 1-2 teaspoons of flour and add to the batter. Fold with a rubber spatula.
7. Pour the batter into the prepared loaf pan and bake on the middle rack for 50-60 minutes, or until a toothpick inserted in the middle comes out dry.
8. Remove from the oven and let cool down in the loaf pan for 5-10 minutes. Then, transfer the cake onto a cooling rack to cool down completely.
Serve it with whipped cream - Add a dollop of whipped cream to each slice of cake for a delicious and creamy accompaniment.
Top it with the lemon glaze - Mix powdered sugar and fresh lemon juice like in my Lemon poppy seed muffins recipe to make a tangy glaze, then pour it over the cooled cake for a sweet finishing touch.
Add a crumb topping - Mix together some flour, brown sugar, and butter to make a crumb topping as I did with my Pumpkin muffins, then sprinkle it over the top of the cake before baking for a crunchy and delicious topping.
Store it tightly covered with plastic wrap on a plate at room temperature for up to 4 days. Glazed pound cake should be covered with plastic wrap loosely or the sugar glaze will melt from condensation.
Yes, you can freeze leftovers for up to 2 months. Thaw in the fridge overnight before serving.
More recipes you may like
Lemon blueberry pound cake
- Digital kitchen scale
- Rubber spatula
- A stand mixer with a paddle attachment or a hand mixer and a bowl
- 9x5 inch (23x13 cm) loaf pan or 8x5 inch (20cm by 13 cm) loaf pan
- Parchment paper
- 250 g all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 220 g unsalted butter at room temperature
- 230 g granulated sugar
- ½ teaspoon vanilla extract
- Zest of one lemon
- 4 large eggs at room temperature
- 100 ml whole milk
- 150 g blueberries fresh or frozen
- Preheat the oven to 170C (340F) and line an 8" by 5" (20cm by 13cm) loaf pan with parchment paper.
- Into a bowl, sift the flour, baking powder, and salt. Whisk to combine.
- In the bowl of a stand mixer fitted with a paddle attachment (or you can use a bowl and a hand mixer), add the butter, sugar, and vanilla extract. Beat at medium-high speed until the butter is pale and fluffy. Then, add the lemon zest and beat until incorporated. Scrape the sides and the bottom of the mixing bowl now and then.
- Then, add one egg at a time and beat until fully incorporated. Don’t add the next egg until the previous one is fully combined. Scrape the sides and the bottom of the mixing bowl now and then.
- Add the dry ingredients while alternating with the milk and mix on low, starting and ending with the dry ingredients. It should look like this – dry/half of the milk/dry/the rest of the milk/dry. Scrape the sides and the bottom of the mixing bowl now and then.
- Toss the blueberries with 1-2 teaspoons of flour and add to the batter. Fold with a rubber spatula.
- Pour the batter into the prepared loaf pan and bake on the middle rack for 60-70 minutes, or until a toothpick inserted in the middle comes out dry. Cover with a piece of foil if the top browns too much.
- Remove from the oven and let cool down in the loaf pan for 5-10 minutes. Then, transfer the cake onto a cooling rack to cool down completely.
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