Go Back
To make this delightful cake, you will need the following ingredients: - 1 cup unsalted butter, softened to room temperature - 1 ½ cups granulated sugar - 4 large eggs, at room temperature - 1 tablespoon freshly grated lemon zest - 1 tablespoon freshly squeezed lemon juice - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup fresh blueberries, lightly tossed in flour - ½ cup powdered sugar (for glaze) - 2 tablespoons freshly squeezed lemon juice (for glaze) Using quality ingredients makes a big difference. Fresh blueberries give the best flavor. If you can’t find fresh, you may use frozen ones. Just make sure to thaw and drain them first. For butter, use unsalted for better control of salt in the recipe. If you need a dairy-free option, try using vegan butter. For sugar, granulated sugar works best. You can also experiment with coconut sugar for a different flavor. If you want to cut down on sugar, reduce it by a quarter cup. Just keep in mind that it may change the texture. Accurate measurements are key to a perfect pound cake. Baking is a science. Too much flour can make the cake dry. Too little sugar can make it flat. Always use dry measuring cups for flour and sugar. For liquids, use a clear measuring cup. This helps you see the exact amount. When you follow these measurements, your cake will rise and have the right texture. Remember, baking powder and baking soda are not the same. They serve different purposes. Using them correctly will make your cake light and airy. For best results, level off your measuring cups. For the full recipe, check out the detailed instructions that follow. Start by preheating your oven to 350°F (175°C). This step is key for even baking. Grab a 9x5 inch loaf pan and grease it well with butter. Then, dust it with flour. This helps the cake slide out easily after baking. In a large bowl, mix the softened butter and granulated sugar. Use an electric mixer on medium speed. Beat until the mix looks light and fluffy, about 3-5 minutes. This step adds air, making your cake tender. Next, add four large eggs, one at a time. Mix well after each egg. This ensures a smooth batter. Then, stir in the lemon zest, lemon juice, and vanilla extract. Make sure everything is well blended. In another bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents. Gradually add this dry mix to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix. Overmixing can make the cake tough. Finally, gently fold in the floured blueberries. Use a spatula to avoid crushing them. This keeps the blueberries whole and juicy in your cake. Once your batter is ready, pour it into the greased loaf pan. Smooth the top with a spatula for a nice finish. Place the pan in the preheated oven. Bake for 50-60 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, your cake is ready. If not, give it a few more minutes. Remember, every oven is different, so keep an eye on it. Once baked, take the cake out of the oven. Let it cool in the pan for about 10 minutes. This helps it set and makes it easier to remove. After 10 minutes, carefully transfer the cake to a wire rack. Let it cool completely before adding the glaze. For the glaze, mix powdered sugar and lemon juice in a small bowl. Whisk until smooth and pourable. Drizzle it over the cooled cake. Allow the glaze to set before slicing and serving. This Lemon Blueberry Pound Cake is a true delight. Enjoy the bright flavors and moist texture! For the complete recipe, please refer to the Full Recipe section. To keep your Lemon Blueberry Pound Cake moist, use room-temperature ingredients. This helps them mix well and trap air. Butter should be soft but not melted. Also, avoid overmixing the batter. Mix until just combined to keep the cake light. Adding lemon zest will enhance the cake’s flavor and give it a refreshing taste. To store your cake, wrap it in plastic wrap or place it in an airtight container. This keeps the cake fresh and prevents it from drying out. Keep it at room temperature for up to three days. If you need to store it longer, consider freezing it. Wrap the cake tightly and place it in the freezer for up to three months. Serve your Lemon Blueberry Pound Cake plain or with a scoop of vanilla ice cream. Fresh whipped cream also makes a great topping. For a fun twist, pair it with a lemon curd or a berry compote. Adding a sprig of mint on top can elevate the look and flavor too. Enjoy this delicious cake with a cup of tea or coffee for a delightful treat. For more detailed steps, check the Full Recipe. {{image_4}} You can change this lemon blueberry pound cake by adding new flavors. Try adding a hint of lavender for a floral twist. Use about 1 teaspoon of dried lavender. This gives a nice aroma and taste. Adding almond extract is another option. Use 1 teaspoon of almond extract instead of vanilla. This makes the cake rich and nutty. You can mix and match flavors to find your favorite. If you need a gluten-free cake, it’s easy to adapt this recipe. Substitute all-purpose flour with a gluten-free blend. Look for a blend that works well for baking. Make sure it has xanthan gum in it. This helps the cake hold its shape. The taste will still be delicious, and your guests won’t even notice. If you want a less sweet cake, you can cut back on sugar. Reduce the granulated sugar to 1 cup instead of 1 ½ cups. This gives you a lighter flavor. You can also use a sugar substitute if you prefer. Just follow the package instructions for the right amount. For a sweeter touch, drizzle more glaze on top. This adds sweetness and makes the cake shine. Check out the Full Recipe for specific ingredient amounts and baking tips. To keep your lemon blueberry pound cake fresh, wrap it tightly. Use plastic wrap or foil. Place it in an airtight container. This method helps to lock in moisture. Store it at room temperature for up to three days. For longer storage, refrigeration is an option. Just know it can dry out in the fridge. Freezing lemon blueberry pound cake is easy. First, let it cool completely. Then, slice the cake into pieces. Wrap each slice in plastic wrap securely. Place the wrapped slices in a freezer-safe bag. This way, you can enjoy a slice anytime. The cake stays good for up to three months in the freezer. Thaw it in the fridge overnight before serving. If stored at room temperature, your pound cake lasts about three days. In the fridge, it can stay fresh for one week. If frozen, it can last up to three months. Always check for any signs of spoilage, like mold. Enjoy your delicious lemon blueberry pound cake with confidence! Yes, you can use frozen blueberries. They work well in this recipe. Just toss them in a bit of flour before adding them to the batter. This helps keep them from sinking. Keep in mind that frozen blueberries may make your batter a little more wet. Adjust your baking time if needed. If your cake turns out dense, check a few things. First, ensure you measure your flour correctly. Use a spoon to fluff it up, then scoop it into your measuring cup. Don't pack it down. Second, mix your batter just until combined. Overmixing can create a heavy texture. Lastly, check your baking powder and baking soda for freshness. Old leavening agents can cause density issues. Yes, you can make this recipe vegan. Replace the eggs with flax eggs or applesauce. Use non-dairy butter and a dairy-free yogurt as a substitute for the eggs. Also, choose a plant-based milk. This keeps the flavor and texture similar while making it vegan-friendly. People often ask about the best lemon to use. Fresh lemons give the best flavor. You can also explore using lemon oil for a stronger taste. When it comes to storage, wrap the cake tightly and keep it in the fridge for freshness. For a fun twist, consider adding spices like cinnamon or nutmeg to the batter. In this post, I shared key insights on making Lemon Blueberry Pound Cake. We covered essential ingredients, tips for baking, and how to store leftovers. I discussed variations to suit your taste and answered common questions. To achieve the best cake, focus on quality ingredients and precise measurements. Have fun with flavors and make this cake your own. Enjoy a slice with friends or family; it's a treat everyone will love.

Lemon Blueberry Pound Cake

Indulge in the delightful flavors of Lemon Blueberry Bliss Pound Cake, the perfect treat for any occasion! This easy recipe combines zesty lemon with juicy blueberries for a moist, flavorful cake that's sure to impress. With simple ingredients and straightforward steps, you'll create a stunning dessert in no time. Click through for the full recipe and tips to make your presentation shine! Your taste buds will thank you!
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened to room temperature

1 ½ cups granulated sugar

4 large eggs, at room temperature

1 tablespoon freshly grated lemon zest

1 tablespoon freshly squeezed lemon juice

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup fresh blueberries, lightly tossed in flour

½ cup powdered sugar (for glaze)

2 tablespoons freshly squeezed lemon juice (for glaze)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan to prevent sticking.

    In a large mixing bowl, combine the softened butter and granulated sugar. Beat them together with an electric mixer on medium speed until the mixture is light and fluffy, approximately 3-5 minutes.

      Add the eggs one at a time to the butter mixture. Beat well after each addition to ensure that each egg is fully incorporated before adding the next. Then mix in the lemon zest, lemon juice, and vanilla extract until smooth.

        In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well blended. Gradually sprinkle this dry mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a dense cake.

          Gently fold in the floured fresh blueberries using a spatula or wooden spoon, ensuring not to crush them, to maintain their shape.

            Pour the prepared batter into your greased loaf pan, smoothing the top with a spatula for an even surface.

              Place the loaf pan into the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.

                Once the cake is baked, allow it to cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely before glazing.

                  For the glaze, combine the powdered sugar and fresh lemon juice in a small bowl. Whisk them together until you achieve a smooth, pourable consistency. Drizzle this glaze over the cooled pound cake, allowing it to gently flow down the sides.

                    Allow the glaze to set for a few minutes before slicing and serving the cake.

                      Prep Time: 20 mins | Total Time: 1 hr 20 mins | Servings: 10 slices

                        - Presentation Tips: Serve the cake slices on an elegant platter, garnished with a scattering of fresh blueberries and a sprig of mint. This will add a vibrant touch to your presentation and enhance the cake’s fresh flavors.