Lemon Blueberry Pound Cake

There’s just something magical about the combo of lemon and blueberries it’s like spring and summer had a delicious baby. This Lemon Blueberry Pound Cake is bursting with juicy blueberries, bright lemon zest, and that buttery, rich pound cake texture we all crave. It’s the kind of dessert that feels like a warm hug with every bite lightly sweet, just the right amount of tangy, and oh-so-moist.

Whether you’re baking it up for brunch, a tea party, or just because you deserve a treat (you absolutely do), this cake is pure joy in loaf form. It’s simple enough for everyday baking but fancy enough to impress guests. One slice and you’ll be hooked trust me, this one’s a keeper!

Why You’ll Love Lemon Blueberry Pound Cake

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Perfect as a breakfast treat, afternoon snack, or dessert. It pairs just as well with coffee as it does with a scoop of ice cream.

Budget-Friendly: Uses simple, accessible ingredients that you probably already have in your pantry or fridge.

Quick and Easy: Minimal prep, and it all comes together in one bowl (yes, really!). It’s the kind of baking project that doesn’t take all day but still makes you feel like a pro.

Customizable: Add a glaze, skip the blueberries, or swap them for raspberries or blackberries—this recipe is super adaptable.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Lemon Blueberry Pound Cake

Here’s the beautiful lineup that makes this cake so irresistible:

Butter: Unsalted and softened, it gives the pound cake that rich, velvety texture.

Sugar: Adds sweetness and helps create that golden crust we all love.

Eggs: The key to structure and richness use room temperature eggs for the best result.

All-Purpose Flour: The base that holds everything together. Lightly spooned and leveled for accuracy.

Baking Powder: Gives the cake a subtle lift so it’s not too dense.

Salt: Balances the sweetness and enhances flavor.

Lemon Zest and Juice: Adds a fresh, citrusy zing that brightens up every bite.

Vanilla Extract: Adds a hint of warmth and depth to the flavor.

Greek Yogurt or Sour Cream: Moisture magic! Keeps the cake tender and soft.

Fresh Blueberries: Juicy little flavor bombs that burst throughout the cake.

Optional Glaze: Made with powdered sugar and lemon juice for an extra citrusy finish.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper for easy removal.

Combine Ingredients: In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the lemon zest, juice, and vanilla extract.

Prepare Your Cooking Vessel: Make sure your loaf pan is greased well and lined with parchment if desired. This makes removal a breeze and prevents sticking.

Assemble the Dish: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, alternating with the yogurt. Gently fold in the blueberries (tossed in a little flour to prevent sinking).

Cook to Perfection: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.

Finishing Touches: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If using a glaze, drizzle it on once the cake has fully cooled.

Serve and Enjoy: Slice, serve, and savor! It’s lovely on its own or with a dollop of whipped cream or scoop of vanilla ice cream.

Nutrition Facts:
Servings: 10 slices
Calories per serving: 310

Preparation Time
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

How to Serve Lemon Blueberry Pound Cake

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Serve with fresh berries or a fruit compote for a pop of color and flavor. Add a dollop of whipped cream or a scoop of vanilla bean ice cream for an extra treat. Enjoy alongside a warm cup of tea or coffee for the perfect afternoon pick-me-up. Or try it toasted with a smear of butter for a heavenly breakfast twist!

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Toss the blueberries in flour to keep them from sinking to the bottom of the batter.
• Don’t overmix the batter mix just until everything is combined.
• Use room temperature ingredients for a smoother batter and more even baking.
• Tent with foil if the top browns too quickly while baking.
• Add a lemon glaze for an extra pop of citrus.
• Use frozen blueberries if fresh aren’t available (no need to thaw).
• Zest the lemon before juicing it it’s way easier that way.
• Store leftovers in an airtight container at room temperature for up to 3 days.
• For a more cake-like texture, substitute half the flour with cake flour.
• Freeze slices individually for a quick treat whenever you need it.

FAQ’s

1. Can I use frozen blueberries?
Yes! Just don’t thaw them before adding to the batter they’ll bleed less color that way.

2. What’s the best way to zest a lemon?
Use a microplane or fine grater and avoid the bitter white pith beneath the skin.

3. Can I make this into muffins?
Absolutely! Just adjust the bake time to 18–22 minutes for standard-size muffins.

4. Can I add a glaze to this cake?
Yes! A simple lemon glaze made from powdered sugar and lemon juice is perfect.

5. How do I store leftovers?
Keep in an airtight container at room temp for 2–3 days or refrigerate for up to a week.

6. Can I freeze the whole loaf?
Yes! Wrap tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight before serving.

7. Why did my blueberries sink?
They may not have been tossed in flour or the batter might have been too thin.

8. What kind of yogurt should I use?
Plain Greek yogurt or full-fat sour cream both work great for moisture and tang.

9. Can I make this gluten-free?
Yes! Just use a 1:1 gluten-free flour blend designed for baking.

10. Do I need a stand mixer?
Not at all! A hand mixer or even just a sturdy whisk and elbow grease will do the trick.

Conclusion

This Lemon Blueberry Pound Cake is everything you want in a baked treat bright, flavorful, and beautifully tender. With juicy blueberries, fresh lemon zest, and that buttery pound cake crumb, it’s a total crowd-pleaser. Whether you’re baking for brunch, dessert, or a little “just because” moment, this cake brings the sunshine every time. Happy baking!

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