The Ultimate Homemade Blueberry Lemon Pound Cake Recipe You Need to Try!

There’s something truly magical about the aroma of a freshly baked cake wafting through the house. It speaks of comfort, warmth, and shared moments of pure joy. And if that cake happens to be a Blueberry Lemon Pound Cake, bursting with juicy blueberries and a vibrant citrus tang, then you’re in for a real treat! This recipe, inspired by lazy Sunday afternoons in my grandmother’s kitchen, is a celebration of simple ingredients transformed into something truly extraordinary. It’s a perfect balance of sweet and tart, moist and dense, and utterly irresistible. Get ready to experience the ultimate comfort food, one slice at a time. This Blueberry Lemon Pound Cake is guaranteed to become a family favorite. See the juicy details in the image below!

Why This Recipe Works

Perfectly Balanced Flavors: The sweet blueberries and tangy lemon create a harmonious flavor profile that’s both refreshing and comforting.
Moist and Tender Crumb: This Blueberry Lemon Pound Cake boasts a wonderfully moist and tender crumb, thanks to the perfect ratio of ingredients and baking technique.
Easy to Make: Even beginner bakers can achieve stunning results with this straightforward recipe. No complicated steps or fancy equipment required!
Versatile Treat: Enjoy this cake for breakfast, brunch, dessert, or an afternoon snack. It’s the perfect accompaniment to a cup of coffee or tea.
Crowd-Pleaser: This Blueberry Lemon Pound Cake is guaranteed to impress your family and friends. It’s a beautiful and delicious addition to any gathering.
Freezes Beautifully: Bake a double batch and freeze half for later. You’ll always have a delicious treat on hand!

Ingredients

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup freshly squeezed lemon juice
Zest of 2 lemons
2 cups fresh blueberries

Ingredient Notes:

Using room temperature butter is crucial for creating a smooth batter and achieving a tender crumb in your Blueberry Lemon Pound Cake.
Freshly squeezed lemon juice adds a vibrant flavor that bottled lemon juice simply can’t match. It truly elevates this Blueberry Lemon Pound Cake.
Don’t skip the lemon zest! It adds an extra layer of citrusy goodness to your cake.
If you don’t have buttermilk on hand, you can easily make a substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes before using.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This will prevent your Blueberry Lemon Pound Cake from sticking and ensure a clean release.

2. Cream Butter and Sugar

In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is essential for creating a tender and airy Blueberry Lemon Pound Cake.

3. Incorporate Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next.

4. Combine Dry Ingredients

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

5. Alternate Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake. Take a peek at the image below to see how the batter should look at this stage!

6. Add Lemon Zest and Juice

Stir in the lemon zest and lemon juice. This is where the magic happens, infusing the Blueberry Lemon Pound Cake with its signature citrusy aroma and flavor.

7. Fold in Blueberries

Gently fold in the blueberries. Be careful not to crush them. Evenly distributed blueberries throughout your Blueberry Lemon Pound Cake make every bite a burst of flavor.

8. Bake to Perfection

Pour the batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on your Blueberry Lemon Pound Cake towards the end of the baking time to ensure it doesn’t overbrown.

9. Cool and Enjoy

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Resist the urge to cut into your Blueberry Lemon Pound Cake while it’s still warm. Allowing it to cool completely helps it set and prevents it from crumbling.

Maddy’s Tips for Success

Room Temperature Ingredients: Using room temperature ingredients, especially the butter, is crucial for creating a smooth, emulsified batter, resulting in a tender Blueberry Lemon Pound Cake.
Don’t Overmix: Overmixing the batter can develop the gluten in the flour, leading to a tough cake. Mix just until the ingredients are combined.
Fresh Blueberries: Fresh blueberries are best for this recipe, but frozen blueberries can be used in a pinch. If using frozen berries, don’t thaw them before adding them to the batter. Take a look at the image below for an idea of how the blueberries should be distributed in the batter.
Lemon Zest: Don’t skip the lemon zest! It adds an intense burst of citrus flavor to your Blueberry Lemon Pound Cake.
Test for Doneness: Always test for doneness with a wooden skewer. If it comes out clean, your Blueberry Lemon Pound Cake is ready.
Cooling: Allow the cake to cool completely before slicing and serving. This allows the crumb to set and prevents it from crumbling.
Storage: Store leftover Blueberry Lemon Pound Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Recipe Variations

Glazed Blueberry Lemon Pound Cake: Drizzle a simple lemon glaze over the cooled cake for an extra layer of sweetness and tang.
Poppy Seed Blueberry Lemon Pound Cake: Add 1/4 cup of poppy seeds to the batter for a delightful textural element and a subtle nutty flavor.
Strawberry Lemon Pound Cake: Swap the blueberries for fresh strawberries for a vibrant and equally delicious variation.

Serving Suggestions

Enjoy a slice of warm Blueberry Lemon Pound Cake with a scoop of vanilla ice cream.
Serve it alongside a dollop of whipped cream and a sprinkle of fresh berries.
Pair it with a cup of coffee or tea for a delightful afternoon treat.
Dust with powdered sugar for an elegant presentation.
Pack a slice in your lunchbox for a sweet midday pick-me-up.

Join the Conversation

I’d love to hear about your Blueberry Lemon Pound Cake adventures! Share your photos and baking experiences in the comments below. Did you try any of the variations? What did you think? Let’s connect and celebrate the joy of baking together!

Conclusion

This Blueberry Lemon Pound Cake recipe is a true testament to the power of simple ingredients and a little bit of love. It’s the perfect treat for any occasion, from a cozy weekend brunch to a festive holiday gathering. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will fill your home with the sweet scent of happiness.

Frequently Asked Questions

Can I use frozen blueberries? Yes, you can use frozen blueberries, but don’t thaw them before adding them to the batter.
How long does this cake last? Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze this cake? Yes, this cake freezes beautifully. Wrap it tightly in plastic wrap and foil and freeze for up to 3 months.
Can I use a different pan size? You can use an 8×8 inch pan, but you may need to adjust the baking time.
What if I don’t have buttermilk? You can make a buttermilk substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes before using.
Can I omit the lemon zest? While the lemon zest adds a lot of flavor, you can omit it if you prefer.
Can I use a different type of berry? Feel free to experiment with other berries, such as raspberries or blackberries. Just keep in mind that the baking time may need to be adjusted.