Nothing beats a homemade Lemon Blueberry Pound Cake with its perfect balance of sweet and tart flavors. This moist and buttery dessert is a crowd-pleaser, combining the bright zest of lemons with bursts of juicy blueberries. Whether you’re making it for a family gathering, a special occasion, or simply to satisfy a sweet craving, this cake is a must-try recipe. In this guide, we’ll take you through everything from ingredients to baking tips, storage suggestions, and variations. By the end, you’ll have the confidence to bake a flawless Lemon Blueberry Pound Cake every time!
Why You’ll Love This Lemon Blueberry Pound Cake
- Moist and Tender Texture – The combination of butter and buttermilk ensures a soft, melt-in-your-mouth bite.
- Refreshing Citrus Flavor – The lemon zest and extract provide a bright and tangy contrast to the sweetness.
- Juicy Blueberries in Every Bite – Fresh blueberries add a natural sweetness and a delightful burst of flavor.
- Perfect for Any Occasion – Serve it as a dessert, afternoon snack, or even breakfast treat with a cup of coffee.
- Simple Yet Impressive – This easy-to-follow recipe delivers bakery-quality results at home.
Ingredients for the Perfect Lemon Blueberry Pound Cake
For the Cake:
- 1 ¼ cups (2 ½ sticks) salted butter, room temperature
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups cake flour
- ¼ cup buttermilk, room temperature
- 2 teaspoons lemon extract
- 1 teaspoon lemon zest
- 2 cups fresh blueberries
For the Lemon Glaze:
- 2 cups confectioners’ sugar
- ¼ cup lemon juice
Step-by-Step Instructions to Make Lemon Blueberry Pound Cake
1. Preheat and Prepare
Preheat your oven to 325°F (165°C). Generously spray a 10-inch bundt pan with non-stick spray to prevent sticking and ensure easy removal after baking.
2. Cream Butter and Sugar
In a large mixing bowl, use a stand mixer fitted with the paddle attachment or a hand mixer to cream the room-temperature butter on medium speed until smooth. Gradually add the granulated sugar, continuing to mix until the mixture is light and fluffy. This step is essential for achieving the cake’s soft texture.
3. Incorporate the Eggs
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. This helps create a smooth batter and prevents curdling.
4. Combine Dry and Wet Ingredients
With the mixer on low speed, add the cake flour to the butter-sugar-egg mixture in three parts, alternating with the buttermilk. Always begin and end with the flour to maintain the proper consistency. Mix each addition just until incorporated to avoid overmixing.
5. Add the Lemon Flavoring
Stir in the lemon extract and lemon zest, ensuring the flavors are evenly distributed throughout the batter.
6. Fold in the Blueberries
Gently fold in the fresh blueberries, taking care not to crush them. This prevents the berries from sinking to the bottom of the cake during baking.
7. Transfer and Bake
Pour the batter into the prepared bundt pan, spreading it evenly. Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely.
9. Prepare the Lemon Glaze
In a medium bowl, whisk together the confectioners’ sugar and lemon juice until smooth and free of lumps.
10. Glaze the Cake
Once the cake has fully cooled, drizzle the lemon glaze over the top, allowing it to cascade down the sides. Let the glaze set before slicing and serving.
Tips for the Best Lemon Blueberry Pound Cake
- Use Room-Temperature Ingredients – This helps the batter mix smoothly and ensures even baking.
- Coat Blueberries in Flour – Tossing the blueberries in a little cake flour before folding them into the batter prevents them from sinking.
- Don’t Overmix the Batter – Overmixing can lead to a dense cake rather than a light, tender texture.
- Check for Doneness – Since oven temperatures can vary, start checking the cake at the 1-hour 20-minute mark.
Storage and Freezing Instructions
Storing
- Keep the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week, but bring it to room temperature before serving for the best texture.
Freezing
- Wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 3 months.
- Thaw at room temperature before enjoying.
Variations and Additions
- Swap the Blueberries – Try raspberries or blackberries for a different fruity twist.
- Add a Streusel Topping – Mix butter, brown sugar, and flour for a crunchy topping before baking.
- Use Greek Yogurt Instead of Buttermilk – For a slightly tangier flavor and extra moisture.
Frequently Asked Questions
1. Can I use frozen blueberries?
Yes! If using frozen blueberries, do not thaw them beforehand. Toss them in a little flour before adding them to the batter to prevent bleeding.
2. What if I don’t have cake flour?
You can make a substitute by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons of cornstarch.
3. Can I make this cake without a bundt pan?
Absolutely! You can use a loaf pan or two 9-inch round cake pans, adjusting the baking time accordingly.
4. How do I make the cake extra moist?
Using room-temperature ingredients, buttermilk, and ensuring you don’t overbake the cake will keep it ultra-moist.
5. Can I add nuts for extra texture?
Yes! Chopped walnuts or pecans can be folded into the batter for a nutty crunch.
Conclusion
A Lemon Blueberry Pound Cake is a delightful treat that combines buttery richness, citrusy brightness, and bursting blueberries in every bite. Whether you’re a seasoned baker or a beginner, this easy-to-follow recipe ensures success. Serve it at brunch, as a dessert, or with tea for a comforting indulgence. Give it a try, and enjoy the perfect balance of flavors in this delicious homemade cake!