Irresistible Lemon Blueberry Pound Cake Recipe You’ll Love!

Are you craving a dessert that’s both zesty and sweet? Look no further! This Lemon Blueberry Pound Cake is a showstopper, balancing bright citrus flavors with juicy bursts of blueberries. Whether for a party or a cozy evening treat, this pound cake is a must-try.

Why You’ll Love This Recipe

✔ Perfectly Moist & Flavorful – The buttery texture and fresh lemon zest make each bite unforgettable.
✔ Easy to Make – Simple, step-by-step instructions ensure foolproof results.
✔ Customizable – Swap blueberries for raspberries, blackberries, or even a lemon glaze.

Why This Recipe is a Winner

⭐ Balanced Flavors – The tangy lemon pairs perfectly with sweet blueberries.
⭐ Moist & Buttery Texture – Creaming butter & sugar creates a soft, rich crumb.
⭐ Versatile – Swap the fruit, add a glaze, or make it mini for variety.

Ingredients and Preparation

Ingredients You’ll Need

Pro Tips for Perfect Results

✅ Use Room-Temperature Ingredients

• Cold butter or eggs can cause the batter to separate.

✅ Don’t Overmix

• Overmixing develops gluten, leading to a dense cake.

✅ Test for Doneness

• If unsure, slightly underbake—residual heat finishes the cooking.

Troubleshooting Common Problems

Serving Suggestions

🍽 Classic: Enjoy plain with tea or coffee.
🍋 Glazed: Drizzle with lemon glaze (powdered sugar + lemon juice + milk).
🍓 Topped: Serve with whipped cream & extra berries.

Nutrition Facts

Creative Variations

✨ Add a Lemon Glaze – Mix powdered sugar + lemon juice for a glossy finish.
✨ Swap Fruits – Try raspberries, blackberries, or diced peaches.
✨ Make Mini Cakes – Use muffin tins & bake 20–25 minutes.

“The joy of baking is in creating memories—this cake does just that!”

FAQ (Frequently Asked Questions)❓

Can I use frozen blueberries instead of fresh ones?

Yes, you can! If you only have frozen blueberries, thaw them first and pat them dry with a paper towel before adding them to the batter. This helps prevent excess moisture, which can make the cake too wet or cause uneven baking. Additionally, tossing frozen blueberries in a little flour before folding them into the batter can help prevent them from sinking to the bottom.

❓ How do I store this lemon blueberry pound cake?

To keep your cake fresh, wrap it tightly in plastic wrap or place it in an airtight container. You can store it at:

• Room Temperature – Up to 3 days in a cool, dry place.
• Refrigerator – Keeps fresh for up to 7 days.
• Freezer – For long-term storage, wrap slices individually in plastic wrap and place them in a freezer-safe bag. It will last up to 3 months. When ready to eat, let it thaw at room temperature or warm it slightly in the microwave for 10–15 seconds.

❓ Can I make this recipe gluten-free?

Absolutely! Simply swap the all-purpose flour with a gluten-free 1:1 baking flour that contains xanthan gum (which helps maintain structure). The cake’s texture may vary slightly, but it will still be moist and delicious. If your gluten-free flour blend doesn’t contain xanthan gum, consider adding ½ teaspoon for better consistency.

❓ Can I use a different type of flour?

Yes! If you want to experiment with flour types, here are some options:

• Whole Wheat Flour – Makes the cake denser and more nutritious, but it absorbs more liquid, so you may need to add an extra tablespoon of milk.
• Almond Flour – Adds a nutty flavor, but since it lacks gluten, you may need to add an extra egg for structure.
• Cake Flour – Produces an extra-light and tender texture but requires adjusting the flour measurement slightly (use 2 ¾ cups cake flour instead of 2 ½ cups all-purpose).

❓ What’s the best way to prevent my blueberries from sinking?

To prevent the blueberries from sinking to the bottom, toss them in 1 tablespoon of flour before folding them into the batter. This creates a light coating that helps them stay evenly distributed throughout the cake.

❓ Can I make this cake dairy-free?

Yes! To make this cake dairy-free, substitute:

• Butter → Use an equal amount of vegan butter or coconut oil.
• Milk → Swap with almond milk, oat milk, or coconut milk for a delicious alternative.

The cake may have a slightly different flavor, but it will still be moist and delicious!

❓ Can I reduce the sugar in this recipe?

Yes! If you prefer a less sweet cake, you can reduce the sugar from 1 ¾ cups to 1 ¼ cups. The cake will still be flavorful, thanks to the natural sweetness of the blueberries and the brightness of the lemon.

❓ Can I make this recipe into cupcakes or mini loaves?

Definitely! If you’d like individual servings, you can:

• Cupcakes: Divide the batter into a lined muffin tin and bake at 350°F (175°C) for 18–22 minutes.
• Mini Loaves: Use mini loaf pans and bake for 35–45 minutes, depending on size.

Always check for doneness by inserting a toothpick—if it comes out clean or with a few moist crumbs, they’re ready!

❓ What’s the best way to reheat pound cake?

If you like your pound cake warm, here’s how to reheat it:

• Microwave: Heat individual slices for 10–15 seconds until just warm.
• Oven: Wrap slices in foil and warm at 300°F (150°C) for 5–10 minutes for a freshly baked taste.

For extra indulgence, serve warm slices with a scoop of vanilla ice cream or a dollop of whipped cream!

❓ How can I make this cake extra lemony?

If you’re a fan of bold lemon flavors, try these enhancements:

• Add more lemon zest: Increase from 1 tablespoon to 1 ½ tablespoons.
• Use lemon extract: Add ½ teaspoon of pure lemon extract for a stronger citrus aroma.
• Make a lemon glaze: Mix 1 cup powdered sugar with 2 tablespoons lemon juice for a sweet-tart drizzle.

❓ What if I don’t have fresh lemons?

No fresh lemons? No problem! You can substitute:

• Bottled lemon juice – Use the same amount, but fresh lemon juice is recommended for better flavor.
• Lemon extract – A few drops can boost citrus flavor, but don’t overdo it, as it’s highly concentrated.
• Orange zest & juice – For a unique twist, swap the lemon juice & zest for orange!

❓ Can I add nuts or other mix-ins?

Absolutely! If you want extra texture, try these delicious add-ins:

• Chopped pecans or walnuts – Add ½ cup for a crunchy bite.
• Shredded coconut – Mix in ¼ cup for a tropical twist.
• White chocolate chips – Blueberries and white chocolate are a perfect match!

Just be sure not to overload the batter, or it may affect baking time.

Conclusion

The fresh aroma of lemon and the juicy blueberries make this pound cake irresistible. Whether you’re a beginner or an experienced baker, this recipe is simple & rewarding.

So, grab your apron and let’s get baking! 🍋

Try Next:

 If you’re a fan of easy yet flavorful recipes, don’t miss our Crème Brûlée Cheesecake, which pairs perfectly with this olive oil dip for an unforgettable dining experience! 

Lemon Blueberry Pound Cake

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• Author: Chef Sophie
• Total Time: 1 hour 25 minutes
• Yield: 1 loaf (8–10 servings) 1x
• Diet: Vegetarian

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Description

This moist and zesty lemon blueberry pound cake is bursting with fresh flavors. It’s the perfect dessert for tea parties, birthdays, or just indulging yourself on a quiet evening. 🍋

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Ingredients

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• 2 ½ cups all-purpose flour
• 1 ¾ cups sugar
• 1 cup butter (softened)
• 4 large eggs
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 ½ cups fresh blueberries
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup milk

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Instructions

• Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
• In a medium bowl, mix the flour, baking powder, and salt. Set aside.
• Cream the butter and sugar in a large bowl until light and fluffy.
• Beat in the eggs one at a time, then add lemon juice and zest.
• Gradually mix in the dry ingredients, alternating with milk, until just combined.
• Toss the blueberries in a tablespoon of flour to prevent sinking, then gently fold them into the batter.
• Pour the batter into the prepared loaf pan.
• Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the cake in the pan for 10 minutes before transferring it to a wire rack.

Notes

• Make it Seasonal: Substitute blueberries with other seasonal fruits like blackberries or cranberries.
• Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for smoother mixing.
• Enhance Flavor: Add a teaspoon of vanilla extract for a richer taste.

• Prep Time: 15 minutes
• Cook Time: 60–70 minutes
• Category: Desserts
• Method: Baking Method & Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approximately 1/10 of the loaf)
• Calories: 320kcal
• Sugar: 25g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 70mg