Lemon Blueberry Pound Cake That’s Sure to Impress
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Lemon blueberry pound cake is packed with bright citrus flavor and juicy blueberries, all tucked inside a soft, buttery cake. Every bite is moist, sweet, and bursting with zesty flavor, perfect for breakfast, dessert, or a snack with coffee. A light drizzle of lemon glaze takes it to the next level, adding just the right amount of sweetness.
I first found this recipe while flipping through The Joy of Cooking, and I knew I had to try it with a twist. Adding fresh blueberries and a tangy lemon glaze gave it the perfect balance of sweet and tart flavors. The buttery base stays soft and rich, while the blueberries create little bursts of juicy goodness.
It has become one of my go-to recipes that I love baking for all kinds of occasions. Whether I’m enjoying a slice with a Café Romano in the morning, serving it alongside other baked goods like banana bread on a brunch spread, or having it as a simple dessert after dinner, it always disappears fast.
Why You’ll Love This Recipe
- Bake now, enjoy later: Bake ahead, freeze the slices, and enjoy a quick treat whenever the craving hits.
- Wholesome ingredients: Made completely from scratch with simple, natural ingredients you can feel good about sharing.
- Stress-free Baking: 10 minutes of prep is all you need before your oven takes care of the rest.
- Soft and flavorful: Every slice is soft, buttery, and filled with zesty lemon flavor and sweet blueberries.
- Great for gatherings: This beautiful loaf is perfect for sharing at parties, gifting to friends, or serving with coffee.
- Anytime favorite: Enjoy it as a morning treat, afternoon snack, or a satisfying dessert after dinner.
How to Make Lemon Blueberry Pound Cake
If you’ve ever wanted to bake a homemade lemon blueberry pound cake, it’s easier than you think! Start by mixing the batter, then fold in fresh blueberries for a burst of sweetness. Pop it in the oven, and soon your kitchen will be filled with an amazing citrusy aroma. Once baked, finish it off with a simple glaze for the perfect sweet touch.
For the full recipe, including ingredient details and easy instructions, scroll down for the printable recipe card.
Ingredients You Need
For the loaf
- All-purpose flour: This gives the loaf its base, creating a light and fluffy texture.
- Baking powder: Helps the loaf puff up nicely as it bakes.
- Granulated sugar: Adds sweetness while giving the loaf a soft and tender texture.
- Butter: Brings a rich, buttery flavor and keeps the loaf moist. Melted unsalted butter works best.
- Eggs: Add moisture and structure, holding everything together.
- Lemon zest: Brings a fresh, zesty flavor that makes the loaf pop.
- Fresh lemon juice: Brightens the flavor and balances the sweetness.
- Blueberries: Provide juicy bursts of sweetness throughout the loaf. Both fresh and frozen blueberries work great.
For the lemon glaze
- Powdered sugar: Creates a sweet, creamy glaze that adds a smooth finish to the loaf.
- Fresh lemon juice: Brings a tangy kick that brightens the glaze and complements the sweetness.
Step-By-Step Instructions
Get ready to enjoy the sweet aroma of fresh lemons and juicy blueberries filling your kitchen! This lemon blueberry pound cake is easy to make and full of flavor. With simple steps to follow, you’ll have a delicious homemade treat in no time.
Step 1: Get things started
Preheat your oven to 325 F and prepare your loaf pan by greasing it or lining it with parchment paper.
In another mixing bowl, beat the butter while slowly adding the sugar until the mixture is light and creamy. For a fluffier texture, beat in one egg yolk at a time. Prefer a denser loaf like a classic pound cake? Simply add whole eggs instead. Once combined, stir in the lemon juice and zest for a burst of fresh flavor.
Step 2: Mix the dry ingredients and add egg whites
In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to your wet ingredients, stirring on low speed until just combined. In the now-empty flour bowl, whip the egg whites until they form stiff peaks, then carefully fold them into the batter to keep the texture light and airy.
Step 3: Add the blueberries
Start by pouring a small amount of batter into the prepared loaf pan. Next, gently fold the blueberries into the remaining batter. Adding a base layer of plain batter first helps the blueberries stay evenly distributed instead of sinking to the bottom.
Step 4: Bake
Pour the remaining batter into the pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf sit in the pan for about 10 minutes before moving it to a wire rack to cool completely.
Step 5: Finish with the Glaze
Mix the glaze ingredients in a small bowl until smooth and silky. Once the loaf has cooled, drizzle the glaze generously over the top. Slice, serve, and enjoy!
Substitutions
Got a missing ingredient? No worries! With a recipe like this, it’s easy to swap things out with what you have at home. Here are some simple substitutes to try:
- All-purpose flour: I usually go with all-purpose flour for a soft, fluffy texture, but whole wheat flour can be a great alternative if you prefer something heartier. A 1:1 gluten-free flour blend also works well.
- Granulated sugar: If you’re out of regular sugar, coconut sugar or honey can do the trick, though the texture and moisture may change slightly.
- Fresh lemon juice: Fresh is best, but bottled lemon juice can get the job done if that’s what you have.
- Blueberries: Blueberries are key here, but if you’re feeling creative, try blackberries, raspberries, chopped strawberries, or even cranberries for a fun twist.
- Powdered sugar: For a different glaze option, coconut sugar or a sugar-free powdered sweetener can be used to lighten things up.
Expert Tips
- Stop blueberries from sinking: After rinsing, toss the damp blueberries in flour. This coating helps them stay evenly spread throughout the loaf instead of gathering at the bottom.
- Get ingredients ready: Allow your ingredients to reach room temperature before baking. This helps everything blend smoothly and gives your loaf a better texture.
- Mix with care: Stir the batter just enough to combine the wet and dry ingredients. Overmixing can make your loaf dense and tough.
- Zest the right way: When zesting lemons, focus on the yellow outer layer. The white part underneath is bitter and can affect the flavor.
- Adjust your glaze: If your glaze seems too thick, add a little lemon juice, one teaspoon at a time, until it’s smooth and easy to pour.
How to Store This Recipe
Keep your loaf fresh by storing it in an airtight container at room temperature for up to 3 days. If you’d like it to last longer, refrigerate it for up to 5 days. For freezing, place the loaf in a freezer-safe container and store it for up to a month. When you’re ready to enjoy it, simply leave it out at room temperature for about 1 to 2 hours to thaw.
What to Serve with Lemon Blueberry Pound Cake
This lemon blueberry pound cake is perfect for all kinds of cravings. Craving something rich? Add a scoop of vanilla ice cream, a spoonful of apple butter, or a swirl of whipped cream. If you’re looking for something lighter, pair it with a serving of fresh summer berriesor some creamy yogurt. Whether you’re starting your day with a hot or iced coffee or unwinding with a warm cup of tea, this cake makes a tasty companion any time of day.
More Cake Recipes To Try
Irresistible Lemon Blueberry Pound Cake Recipe
Ingredients
For the loaf
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ cup butter unsalted, melted
- 4 whole eggs
- 1 lemon zest
- 2 teaspoons lemon juice fresh
- 1 cup blueberries fresh or frozen
For the lemon glaze
- ¾ cup powdered sugar
- 1-2 tablespoons lemon juice fresh
Instructions
- Preheat your oven to 325 °F and prepare your loaf pan by greasing it or lining it with parchment paper.
- In another mixing bowl, beat the butter while slowly adding the sugar until the mixture is light and creamy. For a fluffier texture, beat in one egg yolk at a time. Prefer a denser loaf like a classic pound cake? Simply add whole eggs instead. Once combined, stir in the lemon juice and zest for a burst of fresh flavor.
- In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to your wet ingredients, stirring on low speed until just combined. In the now-empty flour bowl, whip the egg whites until they form stiff peaks, then carefully fold them into the batter to keep the texture light and airy.
- Start by pouring a small amount of batter into the prepared loaf pan. Next, gently fold the blueberries into the remaining batter. Adding a base layer of plain batter first helps the blueberries stay evenly distributed instead of sinking to the bottom.
- Pour the remaining batter into the pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf sit in the pan for about 10 minutes before moving it to a wire rack to cool completely.
- Mix the glaze ingredients in a small bowl until smooth and silky. Once the loaf has cooled, drizzle the glaze generously over the top. Slice, serve, and enjoy!
Notes
- After rinsing, toss the damp blueberries in flour. This coating helps them stay evenly spread throughout the loaf instead of gathering at the bottom.
- Allow your ingredients to reach room temperature before baking. This helps everything blend smoothly and gives your loaf a better texture.
- Stir the batter just enough to combine the wet and dry ingredients. Overmixing can make your loaf dense and tough.
- When zesting lemons, focus on the yellow outer layer. The white part underneath is bitter and can affect the flavor.
- If your glaze seems too thick, add a little lemon juice, one teaspoon at a time, until it’s smooth and easy to pour.
