Lemon Blueberry Pound Cake Irresistible Dessert Recipe

ByJasmine July 19, 2025August 2, 2025

$- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 cup granulated sugar - 3 large eggs - 1 tablespoon lemon zest - 2 tablespoons lemon juice - 1 teaspoon vanilla extract - 1 cup fresh blueberries - Optional: 1 cup powdered sugar for glaze - Optional: 2 tablespoons lemon juice for glaze To create a Lemon Blueberry Pound Cake, you need some simple ingredients. The base combines flour, sugar, and butter for a rich texture. The eggs add moisture and help the cake rise. Lemon zest and juice give the cake its bright, fresh flavor. Fresh blueberries burst in your mouth with every bite. If you want to add a glaze, powdered sugar and more lemon juice make it shine. This cake is not just tasty; it looks great too! You can serve it on a nice plate with berries on top. - Calories per serving: Approximately 300 - Key nutrients: - Carbs: 40g - Fats: 15g - Proteins: 3g Knowing the nutritional facts helps you enjoy this treat wisely. Each slice has about 300 calories. It has a good mix of carbs for energy, some fats for flavor, and a bit of protein. This cake can fit well into a balanced diet. For the full recipe, check the [Full Recipe]. - Preheating the oven: Start by preheating your oven to 350°F (175°C). This helps the cake bake evenly. - Greasing the loaf pan: Next, grease and flour a 9x5-inch loaf pan. This step keeps the cake from sticking to the pan. - Creaming butter and sugar: In a large bowl, beat 1 cup of softened unsalted butter with 1 cup of granulated sugar. Use an electric mixer on medium speed for about 3-4 minutes. The mix should look light and fluffy. - Adding eggs and flavorings: Add 3 large eggs one at a time, mixing well after each. Then, stir in 1 tablespoon of lemon zest, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla extract until combined. - Incorporating dry ingredients: In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this mix to the wet ingredients. Mix until just combined to keep your cake light. - Folding in blueberries: Carefully fold in 1 cup of fresh blueberries with a rubber spatula. Make sure to spread them evenly throughout the batter. - Baking time and test for doneness: Pour the batter into your prepared loaf pan. Bake for 55-65 minutes. You will know it’s done when a toothpick inserted in the center comes out clean. For detailed instructions, check out the Full Recipe. - How to avoid overmixing: When you mix the batter, do it gently. After you add the dry ingredients, mix just until you see no more flour. Overmixing can make the cake tough. It’s okay if there are a few small lumps. - Ensuring even baking: Make sure your oven is at the right temperature. An oven thermometer can help with this. Place the cake in the center of the oven. This spot helps it bake evenly. Rotate the pan halfway through baking to avoid any hot spots. - Presentation ideas: The key to a great presentation is color. Serve the cake on a bright platter. Add fresh blueberries and mint leaves on top for a pop of color. You can also dust it with powdered sugar for a sweet touch. - Pairing with beverages: This lemon blueberry pound cake pairs well with tea or lemonade. The tartness of the lemon and sweetness of the blueberries complement these drinks perfectly. You can also serve it with a scoop of vanilla ice cream for an extra treat. - Dense cake: If your cake turns out dense, check your measurements. Too much butter or flour can cause this. Also, make sure you cream the butter and sugar well. This step adds air to the batter. - Sunken centers: A sunken center can happen if the oven is too hot. It can also happen if the batter is too heavy. To fix this, avoid adding too many blueberries. They make the batter heavy. Make sure to bake the cake long enough until a toothpick comes out clean. {{image_2}} You can make this lemon blueberry pound cake even more fun by adding other fruits. Raspberries and strawberries work great. They add a nice tartness that pairs well with lemon. You can also try different citrus zest. Lime or orange zest gives a fresh twist to the cake. Each fruit brings its own charm and flavor. If you need gluten-free options, use a 1-to-1 gluten-free flour blend. This swap will keep the cake tender and moist. For egg substitutions, consider using applesauce or flaxseed meal. One egg can be replaced with ¼ cup of applesauce or 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water. These options work well in keeping the cake light and delicious. If you want to make mini loaves or muffins, adjust your baking time. Mini loaves take about 30-40 minutes, while muffins bake for 18-20 minutes. Check for doneness by inserting a toothpick in the center. This will help you get perfect little treats for any occasion. Enjoy the fun of sharing in smaller portions! You can store your lemon blueberry pound cake in two ways: at room temperature or in the fridge. If you keep it at room temperature, wrap it in plastic wrap. This keeps it moist and fresh. Make sure to place it in a cool, dry spot. Storing it this way works well for up to three days. If you want it to last longer, put it in the fridge. This will help it stay fresh for about a week. Just remember, cold air can dry out the cake. So, be sure to wrap it well. Freezing slices is a great option if you want to save some cake for later. First, let the cake cool completely. Then cut it into slices. Wrap each slice tightly in plastic wrap. After that, place the wrapped slices in a freezer bag. This way, they won’t stick together. You can freeze them for up to three months. When you want a slice, take it out and let it thaw. Simply leave it on the counter for a few hours or overnight in the fridge. Your lemon blueberry pound cake stays fresh for a while. If stored properly, it can last up to a week in the fridge. At room temperature, it stays good for about three days. Look for signs of spoilage. If the cake looks dry or has a strange smell, it’s best to throw it out. Also, any mold is a clear sign it’s time to say goodbye. Enjoy every bite while it’s fresh! To keep your pound cake moist, you can follow these tips: - Use fresh ingredients. - Measure flour correctly. Too much can dry the cake. - Avoid overbaking. Keep a close eye on baking time. - Wrap the cake in plastic wrap when cool. This helps lock in moisture. Yes, you can use frozen blueberries. They work well in this recipe. However, frozen blueberries may change the cake's texture. They can make the batter a little wetter. You might see some color bleed, turning the batter slightly blue. This won't affect the taste, and the cake will still be delicious! To check if your cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready. If it has wet batter on it, bake for a few more minutes. Be careful not to overbake, as this can dry out the cake. Yes, you can make this pound cake ahead of time. Bake it a day or two before serving. Just wrap it well to keep it fresh. You can serve it at room temperature. If you want, you can even freeze it for later. Just make sure to thaw it overnight in the fridge. Making a lemon glaze is simple. Here’s how: - Mix 1 cup of powdered sugar with 2 tablespoons of lemon juice. - Stir until smooth. - Drizzle it over the cooled pound cake for a sweet and tangy finish. This glaze adds a lovely shine and extra flavor. You now know how to make a delicious lemon blueberry pound cake. We covered key ingredients, step-by-step instructions, and helpful tips. Remember to avoid overmixing and adjust baking times for mini loaves. Consider flavor variations and storage advice for the best results. With these simple steps, you can bake an amazing treat that everyone will love. Enjoy the baking process and share your creation with others!$

If you’re searching for a dessert that perfectly blends sweet and tart, look no further! My Lemon Blueberry Pound Cake combines juicy blueberries with bright lemon zest for a mouthwatering treat you’ll adore. With easy-to-follow steps and fun tips, I promise you’ll impress friends and family alike. Ready to bake a cake that makes every bite irresistible? Let’s dive into the details!

Ingredients

List of Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries
Optional: 1 cup powdered sugar for glaze
Optional: 2 tablespoons lemon juice for glaze

To create a Lemon Blueberry Pound Cake, you need some simple ingredients. The base combines flour, sugar, and butter for a rich texture. The eggs add moisture and help the cake rise.

Lemon zest and juice give the cake its bright, fresh flavor. Fresh blueberries burst in your mouth with every bite.

If you want to add a glaze, powdered sugar and more lemon juice make it shine. This cake is not just tasty; it looks great too! You can serve it on a nice plate with berries on top.

Nutritional Information

Calories per serving: Approximately 300
Key nutrients:
Carbs: 40g
Fats: 15g
Proteins: 3g

Knowing the nutritional facts helps you enjoy this treat wisely. Each slice has about 300 calories. It has a good mix of carbs for energy, some fats for flavor, and a bit of protein. This cake can fit well into a balanced diet.

Step-by-Step Instructions

Preparation Steps

Preheating the oven: Start by preheating your oven to 350°F (175°C). This helps the cake bake evenly.
Greasing the loaf pan: Next, grease and flour a 9×5-inch loaf pan. This step keeps the cake from sticking to the pan.

Mixing Ingredients

Creaming butter and sugar: In a large bowl, beat 1 cup of softened unsalted butter with 1 cup of granulated sugar. Use an electric mixer on medium speed for about 3-4 minutes. The mix should look light and fluffy.
Adding eggs and flavorings: Add 3 large eggs one at a time, mixing well after each. Then, stir in 1 tablespoon of lemon zest, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla extract until combined.

Combining and Baking

Incorporating dry ingredients: In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this mix to the wet ingredients. Mix until just combined to keep your cake light.
Folding in blueberries: Carefully fold in 1 cup of fresh blueberries with a rubber spatula. Make sure to spread them evenly throughout the batter.
Baking time and test for doneness: Pour the batter into your prepared loaf pan. Bake for 55-65 minutes. You will know it’s done when a toothpick inserted in the center comes out clean.

Tips & Tricks

Baking Tips

How to avoid overmixing: When you mix the batter, do it gently. After you add the dry ingredients, mix just until you see no more flour. Overmixing can make the cake tough. It’s okay if there are a few small lumps.
Ensuring even baking: Make sure your oven is at the right temperature. An oven thermometer can help with this. Place the cake in the center of the oven. This spot helps it bake evenly. Rotate the pan halfway through baking to avoid any hot spots.

Serving Suggestions

Presentation ideas: The key to a great presentation is color. Serve the cake on a bright platter. Add fresh blueberries and mint leaves on top for a pop of color. You can also dust it with powdered sugar for a sweet touch.
Pairing with beverages: This lemon blueberry pound cake pairs well with tea or lemonade. The tartness of the lemon and sweetness of the blueberries complement these drinks perfectly. You can also serve it with a scoop of vanilla ice cream for an extra treat.

Troubleshooting Common Issues

Dense cake: If your cake turns out dense, check your measurements. Too much butter or flour can cause this. Also, make sure you cream the butter and sugar well. This step adds air to the batter.
Sunken centers: A sunken center can happen if the oven is too hot. It can also happen if the batter is too heavy. To fix this, avoid adding too many blueberries. They make the batter heavy. Make sure to bake the cake long enough until a toothpick comes out clean.

Variations

Flavor Additions

You can make this lemon blueberry pound cake even more fun by adding other fruits. Raspberries and strawberries work great. They add a nice tartness that pairs well with lemon. You can also try different citrus zest. Lime or orange zest gives a fresh twist to the cake. Each fruit brings its own charm and flavor.

Dietary Alternatives

If you need gluten-free options, use a 1-to-1 gluten-free flour blend. This swap will keep the cake tender and moist. For egg substitutions, consider using applesauce or flaxseed meal. One egg can be replaced with ¼ cup of applesauce or 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water. These options work well in keeping the cake light and delicious.

Mini Loaf or Muffin Version

If you want to make mini loaves or muffins, adjust your baking time. Mini loaves take about 30-40 minutes, while muffins bake for 18-20 minutes. Check for doneness by inserting a toothpick in the center. This will help you get perfect little treats for any occasion. Enjoy the fun of sharing in smaller portions!

Storage Info

How to Store the Cake

You can store your lemon blueberry pound cake in two ways: at room temperature or in the fridge. If you keep it at room temperature, wrap it in plastic wrap. This keeps it moist and fresh. Make sure to place it in a cool, dry spot. Storing it this way works well for up to three days. If you want it to last longer, put it in the fridge. This will help it stay fresh for about a week. Just remember, cold air can dry out the cake. So, be sure to wrap it well.

Freezing Tips

Freezing slices is a great option if you want to save some cake for later. First, let the cake cool completely. Then cut it into slices. Wrap each slice tightly in plastic wrap. After that, place the wrapped slices in a freezer bag. This way, they won’t stick together. You can freeze them for up to three months. When you want a slice, take it out and let it thaw. Simply leave it on the counter for a few hours or overnight in the fridge.

Shelf Life

Your lemon blueberry pound cake stays fresh for a while. If stored properly, it can last up to a week in the fridge. At room temperature, it stays good for about three days. Look for signs of spoilage. If the cake looks dry or has a strange smell, it’s best to throw it out. Also, any mold is a clear sign it’s time to say goodbye. Enjoy every bite while it’s fresh!

FAQs

What is the best way to keep my pound cake moist?

To keep your pound cake moist, you can follow these tips:

Use fresh ingredients.
Measure flour correctly. Too much can dry the cake.
Avoid overbaking. Keep a close eye on baking time.
Wrap the cake in plastic wrap when cool. This helps lock in moisture.

Can I use frozen blueberries?

Yes, you can use frozen blueberries. They work well in this recipe. However, frozen blueberries may change the cake’s texture. They can make the batter a little wetter. You might see some color bleed, turning the batter slightly blue. This won’t affect the taste, and the cake will still be delicious!

How can I tell when the cake is fully baked?

To check if your cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready. If it has wet batter on it, bake for a few more minutes. Be careful not to overbake, as this can dry out the cake.

Can I make this recipe ahead of time?

Yes, you can make this pound cake ahead of time. Bake it a day or two before serving. Just wrap it well to keep it fresh. You can serve it at room temperature. If you want, you can even freeze it for later. Just make sure to thaw it overnight in the fridge.

How do I make a lemon glaze for the pound cake?

Making a lemon glaze is simple. Here’s how:

Mix 1 cup of powdered sugar with 2 tablespoons of lemon juice.
Stir until smooth.
Drizzle it over the cooled pound cake for a sweet and tangy finish. This glaze adds a lovely shine and extra flavor.

You now know how to make a delicious lemon blueberry pound cake. We covered key ingredients, step-by-step instructions, and helpful tips. Remember to avoid overmixing and adjust baking times for mini loaves. Consider flavor variations and storage advice for the best results. With these simple steps, you can bake an amazing treat that everyone will love. Enjoy the baking process and share your creation with others!