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

Hello, Taste Buds! Maddy here, ready to share a recipe that’s near and dear to my heart: a truly scrumptious Blueberry Lemon Pound Cake. This isn’t just any pound cake; it’s a burst of sunshine in every bite, a perfect balance of sweet and tart, and a testament to the magic that happens when simple ingredients come together. This moist and flavorful cake is perfect for a cozy weekend brunch, a delightful afternoon tea, or even a celebratory dessert. If you’re looking for a classic pound cake with a vibrant twist, this Blueberry Lemon Pound Cake recipe is exactly what you need.

Why This Recipe Works

This Blueberry Lemon Pound Cake recipe isn’t just delicious; it’s also designed with the home baker in mind. Here’s why it’s a winner:

Simple Ingredients: You likely already have most of the ingredients for this pound cake in your pantry.
Easy to Follow: The instructions are clear and straightforward, making it perfect for bakers of all skill levels, from beginner to expert.
Perfectly Balanced Flavors: The bright tang of lemon perfectly complements the sweetness of the blueberries and the richness of the pound cake.
Moist and Tender Crumb: This recipe guarantees a pound cake that’s moist, tender, and melts in your mouth.
Versatile Treat: Enjoy it plain, with a dollop of whipped cream, or a scoop of vanilla ice cream. It’s a delightful treat for any occasion.
Crowd-Pleaser: This Blueberry Lemon Pound Cake is guaranteed to impress your family and friends.

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 salt
1 cup buttermilk
Zest of 2 lemons
1/4 cup lemon juice
2 cups fresh blueberries, rinsed and dried

Ingredient Notes:

Butter: Make sure your butter is softened but not melted for the best texture. Room temperature is key.
Buttermilk: Buttermilk adds a wonderful tang and keeps the cake moist. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.
Lemons: Freshly squeezed lemon juice and zest are essential for that vibrant lemon flavor.
Blueberries: Fresh blueberries are recommended, but frozen blueberries can be used if thawed and patted dry to prevent excess moisture in the batter.

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This ensures your beautiful Blueberry Lemon Pound Cake won’t stick.

Step 2: Cream Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for creating a tender crumb. Take your time and ensure the mixture is well combined.

Step 3: Incorporate Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. This adds depth of flavor to the batter.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agents are evenly distributed, preventing a dense cake.

Step 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 lead to a tough cake.

Step 6: Add Lemon Zest and Juice

Fold in the lemon zest and lemon juice. The zest adds a burst of citrus aroma while the juice provides that delightful tang.

Step 7: Gently Fold in Blueberries

Gently fold in the blueberries, being careful not to crush them. This preserves their shape and prevents them from bleeding into the batter.

Step 8: Bake to Perfection

Pour the batter into the prepared pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.

Step 9: Cooling and Serving

Let the Blueberry Lemon Pound Cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Maddy’s Tips for Success

Room Temperature Ingredients: Using room temperature ingredients, especially the butter and eggs, ensures they emulsify properly, leading to a smooth batter and a tender crumb.
Don’t Overmix: Overmixing develops gluten, resulting in a tough cake. Mix until just combined.
Fresh Lemons: Use fresh lemons for the best flavor and aroma. The zest adds an extra layer of citrusy goodness.
Blueberry Coating: To prevent the blueberries from sinking to the bottom, toss them in a tablespoon of flour before adding them to the batter.
Testing for Doneness: Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean, the cake is done. If it comes out with batter clinging to it, bake for a few more minutes.
Cooling: Allowing the cake to cool in the pan for a short time before inverting it prevents it from crumbling.
Storage: Store leftover 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 extra sweetness and tang.
Poppy Seed Blueberry Lemon Pound Cake: Add 1-2 tablespoons of poppy seeds to the batter for a delightful textural and flavor element.
Streusel Topping: Sprinkle a buttery streusel topping over the batter before baking for added crunch.

Serving Suggestions

Classic Slice: Enjoy a simple slice of Blueberry Lemon Pound Cake with a cup of coffee or tea.
Whipped Cream Delight: Top a slice with a dollop of freshly whipped cream and a sprinkle of lemon zest.
Ice Cream Pairing: Serve warm Blueberry Lemon Pound Cake with a scoop of vanilla ice cream for a comforting dessert.

Join the Conversation

I’d love to hear about your Blueberry Lemon Pound Cake baking adventures! Share your photos and experiences in the comments below. What variations did you try? How did it turn out? Let’s connect and share the joy of baking!

Conclusion

This Blueberry Lemon Pound Cake recipe is a true delight, combining the classic flavors of pound cake with the bright tang of lemon and the sweetness of blueberries. It’s a perfect treat for any occasion and is sure to become a family favorite. Enjoy!

Frequently Asked Questions

Q: Can I use frozen blueberries?

A: Yes, you can use frozen blueberries. Thaw them completely and pat them dry before adding them to the batter to prevent excess moisture.

Q: How long does the cake last?

A: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Q: Can I use a different type of pan?

A: While a 9×13 inch pan is recommended, you can use a bundt pan or loaf pan. Adjust the baking time accordingly.

Q: What can I substitute for buttermilk?

A: If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.

Q: Can I freeze the cake?

A: Yes, you can freeze the cooled cake. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Q: My cake is too dense. What did I do wrong?

A: Overmixing the batter can lead to a dense cake. Be sure to mix until just combined. Also, double-check that your baking powder is fresh.

Q: Can I reduce the sugar?

A: While this recipe is designed for a specific balance of sweetness, you can try reducing the sugar by up to 1/4 cup. Keep in mind that this might slightly alter the texture and moisture of the cake.