Lemon Blueberry Pound Cake is a classic dessert that combines the bright, zesty flavor of fresh lemons with the sweet, juicy bursts of blueberries, all wrapped up in the rich, buttery texture of a traditional pound cake. This cake is a perfect balance of tart and sweet, moist and dense, making it a favorite for spring and summer gatherings, brunches, afternoon teas, or any occasion that calls for a comforting yet refreshing treat.

Originating from the traditional pound cake, which was originally made with a pound each of butter, sugar, eggs, and flour, this modern take incorporates fresh fruit and citrus zest to elevate the flavor profile. The lemon adds a refreshing tang that cuts through the richness of the cake, while the blueberries provide delightful pockets of natural sweetness and moisture. The cake is typically baked in a loaf or bundt pan and often finished with a light lemon glaze that enhances the citrus notes and adds a shiny, appetizing finish.

This recipe is beloved because it manages to be simple yet sophisticated — perfect for home bakers of all skill levels looking to impress family and friends with a moist, flavorful cake. Plus, it’s versatile enough to be adapted for different dietary preferences or enhanced with various mix-ins and toppings.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened to room temperature

• 2 cups granulated sugar

• 4 large eggs, at room temperature

• 3 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup sour cream or Greek yogurt (for moisture and tang)

• 1/4 cup fresh lemon juice (about 2 lemons)

• Zest of 2 lemons (avoid the bitter white pith)

• 1 teaspoon pure vanilla extract

• 1 1/2 cups fresh blueberries (can substitute frozen, but do not thaw)

• 2 tablespoons all-purpose flour (for coating blueberries to prevent sinking)

For the Lemon Glaze (optional but recommended):

• 1 cup powdered sugar

• 2 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

• 1-2 tablespoons milk or heavy cream (to adjust consistency)

Preparation

Step 1: Preheat and Prepare Your Pan

Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan thoroughly to prevent sticking. You can also line the pan with parchment paper for extra insurance.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light, fluffy, and pale yellow. This process usually takes 4-5 minutes and is essential to incorporate air into the batter for a tender crumb.

Step 3: Add Eggs One at a Time

Add eggs one at a time, beating well after each addition to ensure they fully incorporate. This helps maintain the emulsion and prevents curdling.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the baking soda and salt are evenly distributed.

Step 5: Mix Wet Ingredients with Dry

In a medium bowl, whisk together the sour cream, lemon juice, lemon zest, and vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix, or the cake will become dense and tough.

Step 6: Prepare the Blueberries

Toss the blueberries with 2 tablespoons of flour to lightly coat them. This step prevents the blueberries from sinking to the bottom of the cake during baking.

Step 7: Fold Blueberries into Batter

Gently fold the floured blueberries into the batter with a spatula, being careful not to crush them.

Step 8: Transfer Batter and Bake

Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 9: Cool and Glaze

Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Once cooled, prepare the glaze by whisking powdered sugar, lemon juice, lemon zest, and milk/heavy cream until smooth. Drizzle the glaze over the cake and allow it to set before slicing.

Variation

• Blueberry-Lemon Bundt Cake: Use a bundt pan instead of a loaf pan for a more elegant presentation.

• Lemon Poppy Seed Blueberry Pound Cake: Add 2 tablespoons of poppy seeds to the batter for a subtle crunch and extra flavor.

• Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend.

• Vegan Adaptation: Replace butter with vegan margarine, eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use plant-based yogurt instead of sour cream.

• Coconut Lemon Blueberry Cake: Add 1/2 cup shredded coconut to the batter for a tropical twist.

• Lemon Blueberry Muffins: Use this batter to fill muffin tins for portable, single-serving treats; reduce baking time to about 20-25 minutes.

Cooking Note

Pound cakes benefit greatly from precise temperature control and not overbaking. Because pound cakes are dense, baking at a slightly lower temperature for a longer time allows the cake to cook through without drying out or burning the edges. Use an oven thermometer for accuracy. Also, it’s important not to overmix the batter after adding flour, as gluten development can toughen the crumb. Folding in blueberries gently ensures they remain whole and juicy pockets within the cake.

Serving Suggestions

Lemon Blueberry Pound Cake is delicious served on its own with a hot cup of tea or coffee. For an extra indulgent experience, serve slices with:

• A dollop of whipped cream or mascarpone cheese

• Fresh blueberries and lemon zest sprinkled on top

• A scoop of vanilla or lemon sorbet for a refreshing contrast

• Drizzled honey or a light berry coulis

It also pairs wonderfully with light, fruity wines like Riesling or sparkling wine for celebratory occasions.

Tips

• Use fresh lemons for the best flavor; bottled lemon juice lacks the brightness and aroma of fresh zest and juice.

• If using frozen blueberries, do not thaw before folding into batter to prevent discoloring the batter.

• Allow butter and eggs to come to room temperature to ensure better emulsion and batter consistency.

• To prevent blueberries from sinking, the light flour coating is key.

• For easy slicing, refrigerate the cake after glazing for about 30 minutes.

• Store leftover cake tightly wrapped at room temperature for up to 3 days or refrigerated for up to a week. It also freezes well for up to 3 months.

Prep Time:

20 minutes

Cooking Time:

70-80 minutes

Total Time:

1 hour 30 minutes to 1 hour 40 minutes

Nutritional Information (per slice, based on 12 slices):

• Calories: 350-400 kcal

• Protein: 5 grams

• Fat: 18 grams (mostly from butter)

• Carbohydrates: 50 grams

• Sodium: 200 mg

• Sugar: 30 grams

Note: Values vary depending on exact ingredients and portion size.

FAQs

Q: Can I substitute frozen blueberries?

A: Yes, but do not thaw them before adding. Toss frozen blueberries in flour and fold directly into the batter to prevent discoloring.

Q: Can I make this cake gluten-free?

A: Absolutely. Use a gluten-free all-purpose flour blend that includes xanthan gum or other binding agents.

Q: How do I know when the cake is done?

A: Insert a toothpick in the center. It should come out clean or with a few moist crumbs, but not wet batter.

Q: Can I use lemon extract instead of fresh lemon juice?

A: You can, but fresh lemon juice and zest provide a brighter, fresher flavor.

A: Yes, wrap the cooled cake tightly in plastic wrap and then foil. Freeze up to 3 months. Thaw overnight in the fridge.

Conclusion

Lemon Blueberry Pound Cake is a timeless, crowd-pleasing dessert that elevates the humble pound cake with the vibrant flavors of fresh lemon and juicy blueberries. Its moist texture, balanced sweetness, and subtle tang make it a perfect cake for any season. Whether enjoyed at a family gathering, picnic, or afternoon tea, this cake embodies both comfort and elegance.

By following the detailed steps outlined above, including the tips and variations, you can create a stunning cake that tastes as good as it looks. The recipe is approachable enough for home bakers while offering plenty of room for creativity. The optional lemon glaze adds a delightful finishing touch that enhances both appearance and flavor.

If you haven’t tried a Lemon Blueberry Pound Cake before, this recipe is a wonderful place to start and customize to your tastes. It’s sure to become a favorite staple in your baking repertoire!