Lemon blueberry pound cake is a buttery, tender loaf made with creamed butter and sugar, three eggs, fresh lemon juice and zest, and a cup of fresh blueberries, finished with a thick lemon glaze. It takes twenty minutes of prep, about an hour in the oven, and cuts into ten slices.
The crumb is fine and moist, the lemon flavor is bright, and the berries soften into juicy pockets without turning the batter purple. Buttermilk or milk keeps the cake tender, and the glaze sets into a sweet and tart shell on top. Make it a day ahead and the flavors only improve.
Table of Contents
Why You Will Love Lemon Blueberry Pound Cake
Lemon zest and juice give a bright flavor.
Blueberries add juicy pockets.
A simple glaze finishes the cake.
What You Need for Lemon Blueberry Pound Cake
- The cake is two cups of all purpose flour, one teaspoon of baking powder, half a teaspoon of salt, one cup of unsalted butter, one and a half cups of granulated sugar, and three large eggs.
- The flavor comes from one cup of fresh blueberries, half a cup of milk or buttermilk, a quarter cup of lemon juice, and two teaspoons of zest, with a glaze of one cup of confectioners sugar and one to two tablespoons of lemon juice.
Butter and sugar. They make a fine, rich crumb.
Lemon zest. It holds the bright oils.
Lemon juice. It adds tang to the cake and glaze.
Blueberries. They add juicy pockets.
Buttermilk. It keeps the crumb tender.
Baking Lemon Blueberry Pound Cake Step by Step
1. Prep the pan. Heat the oven to 350 degrees F, grease a loaf pan, and line it with parchment paper.
2. Prep the berries. Zest the lemons before juicing them, and toss the blueberries with a spoonful of flour to keep them from sinking.
3. Cream. Beat the butter and sugar in a large bowl until pale and creamy, then beat in the eggs one at a time.
4. Combine. Whisk the flour, baking powder, and salt, then add them to the batter in turns with the buttermilk, and fold in the berries, lemon juice, and zest.
5. Bake and glaze. Bake for fifty to sixty minutes, covering with foil if the top browns early, cool for ten minutes, then whisk the confectioners sugar with the lemon juice and pour it over the cooled cake.
Zest the lemons before you juice them. The zest holds the aromatic oils that give the cake its fragrance, and it is much harder to grate a squeezed lemon. Rub the zest into the sugar for a minute with your fingertips, which releases even more flavor into the butter.
Fold the berries in gently and do not overmix. Crushed berries bleed and tint the crumb gray. Do not taste the raw batter, since it contains raw eggs and raw flour, and wash your hands and tools after mixing. Let the cake cool completely before glazing so the icing does not slide off.
How to Serve Lemon Blueberry Pound Cake
Serve thick slices with whipped cream and extra berries, or with tea. For more cakes and bakes, try old fashioned oatmeal cake, overnight cinnamon rolls, chocolate peanut butter sheet cake, or no bake hazelnut cream pie.
Making Lemon Blueberry Pound Cake Ahead
Cool the cake and let the glaze set, then cover and store at room temperature for up to three days. Refrigerate for up to a week. Freeze unglazed slices wrapped tightly for up to three months, and thaw them overnight on the counter before glazing.
Tips and Variations for Lemon Blueberry Pound Cake
Flag the allergens. This cake contains wheat, egg, and milk, so check every label on the flour, butter, and buttermilk.
Do not taste raw batter. Do not taste the raw batter, since it contains raw eggs and raw flour, and wash your hands and tools after mixing.
Check the doneness. A toothpick should come out clean, apart from berry juice.
Use room temperature ingredients. They blend smoothly.
Use fresh or frozen berries. Do not thaw frozen ones.
Cover the top. Foil prevents over browning.
Cool before glazing. It sets the icing.
Check trusted guidance. Read the FDA safe food handling guidance for safe handling of eggs and baked goods.
For a more intense lemon flavor, brush the warm cake with a simple syrup made from equal parts lemon juice and sugar. A spoonful of poppy seeds adds a nice crunch, and a teaspoon of vanilla rounds out the flavor. Each change keeps the same timing.
Frozen blueberries work too. Toss them with flour and fold them in while still frozen, and add five extra minutes to the bake. For a smaller cake, divide the batter between two small loaf pans and bake for about forty minutes.
Common Questions About Lemon Blueberry Pound Cake
How do you keep blueberries from sinking in lemon blueberry pound cake?
Toss them in a spoonful of flour first.
Can you make lemon blueberry pound cake ahead of time?
Yes. It keeps well for three days.
Can you freeze lemon blueberry pound cake?
Yes, unglazed, for up to three months.
Can I use frozen blueberries?
Yes. Do not thaw them.
Can I use bottled lemon juice?
Yes, but fresh tastes brighter.
Lemon Blueberry Pound Cake
Equipment
- 9×5 inch loaf pan
- Mixing bowls
- Parchment paper
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar plus 1/2 cup more
- 3 large eggs
- 1 cup fresh blueberries
- ½ cup milk or buttermilk
- ¼ cup lemon juice
- 2 tsp lemon zest
- 1 cup confectioners sugar for the glaze
- 1 tbsp lemon juice for the glaze, plus 1 tablespoon more if needed
Instructions
Cooking
- Prep. Heat the oven to 350 F and line a pan.
- Berries. Zest the lemons and toss the berries in flour.
- Cream. Beat the butter and sugar, then the eggs.
- Combine. Alternate the dry mix and milk, then fold in the berries and lemon.
- Bake. Bake 50 to 60 minutes, cool, and glaze.
