Lemon Blueberry Pound Cake

This Lemon Blueberry Pound Cake is the perfect dessert for any occasion, whether it’s a summer picnic, a cozy family gathering, or a special birthday celebration. The cake is incredibly moist and sweet, with fresh lemon and blueberry flavors that truly shine. What makes this pound cake stand out is its delightful tangy lemon glaze that adds an extra layer of flavor. It’s easy to make and sure to impress your guests.

PIN THIS!PIN THIS!

Jump to:

• Why You’ll Love This Recipe
• Tools and Preparation
• Essential Tools and Equipment
• Importance of Each Tool
• Ingredients
• For the Cake:
• For the Lemon Glaze:
• How to Make Lemon Blueberry Pound Cake
• Step 1: Preheat the Oven
• Step 2: Combine Dry Ingredients
• Step 3: Cream Butter and Sugar
• Step 4: Add Eggs and Flavorings
• Step 5: Combine Dry Ingredients with Wet Mixture
• Step 6: Prepare Blueberries
• Step 7: Fold in Blueberries
• Step 8: Bake the Cake
• Step 9: Cool Down
• Step 10: Make Lemon Glaze
• Step 11: Finish Your Cake
• How to Serve Lemon Blueberry Pound Cake
• With Fresh Berries
• With Whipped Cream
• With Ice Cream
• Drizzled with Extra Lemon Glaze
• With Tea or Coffee
• How to Perfect Lemon Blueberry Pound Cake
• Best Side Dishes for Lemon Blueberry Pound Cake
• Common Mistakes to Avoid
• Storage & Reheating Instructions
• Refrigerator Storage
• Freezing Lemon Blueberry Pound Cake
• Reheating Lemon Blueberry Pound Cake
• Frequently Asked Questions
• Can I use frozen blueberries?
• How do I know when my Lemon Blueberry Pound Cake is done?
• What makes this Lemon Blueberry Pound Cake moist?
• Can I add more lemon flavor?
• How should I serve Lemon Blueberry Pound Cake?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Delicious Flavor: The combination of lemon and blueberries creates a refreshing taste that everyone loves.
• Moist Texture: Buttermilk ensures this pound cake remains tender and moist, bite after bite.
• Versatile Dessert: Perfect for brunch, dessert, or even an afternoon snack with tea.
• Simple Ingredients: Made with pantry staples, making it easy to whip up whenever you crave something sweet.
• Beautiful Presentation: The Bundt shape and glossy glaze make this cake visually appealing for gatherings.

Tools and Preparation

Before you start baking your Lemon Blueberry Pound Cake, gather the necessary tools and equipment. Having everything ready will streamline your process.

Essential Tools and Equipment

• Bundt pan
• Electric mixer
• Mixing bowls
• Whisk
• Rubber spatula
• Measuring cups and spoons

Importance of Each Tool

• Bundt pan: Provides the classic shape and allows for even baking due to its design.
• Electric mixer: Saves time and effort when creaming butter and sugar together for a fluffy texture.
• Mixing bowls: Essential for combining ingredients without creating a mess.

Ingredients

This Lemon Blueberry Pound Cake is moist, sweet, and bursting with fresh citrus and berry flavors. Made with buttermilk for extra tenderness, this old-fashioned pound cake is topped with a tangy lemon glaze for the perfect finishing touch.

For the Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon lemon zest (about 2 lemons)
• 1 tablespoon lemon juice (about 1 lemon)
• 1 teaspoon vanilla extract
• 1 cup buttermilk, room temperature
• 2 cups fresh or frozen blueberries
• 1 tablespoon all-purpose flour (for coating blueberries)

For the Lemon Glaze:

• 1 cup powdered sugar, sifted
• 2 tablespoons lemon juice

PIN THIS!

How to Make Lemon Blueberry Pound Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan using butter or baking spray. Lightly dust it with flour by tapping out any excess.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together:
1. All-purpose flour
2. Baking powder
3. Baking soda
4. Salt
Set this mixture aside for later use.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer on medium speed to beat together:
1. Unsalted butter
2. Granulated sugar
Continue mixing until the mixture becomes light and fluffy—this should take about 3-5 minutes.

Step 4: Add Eggs and Flavorings

Add the eggs one at a time to the butter mixture. Mix well after each addition while scraping down the sides of the bowl as needed. Then add in:
– Lemon zest
– Lemon juice
– Vanilla extract

Mix until everything is well combined.

Step 5: Combine Dry Ingredients with Wet Mixture

Begin adding the dry ingredients alternately with buttermilk:
1. Add 1/3 of the flour mixture; mix gently.
2. Add 1/2 of the buttermilk; mix gently.
3. Repeat this process until all ingredients are combined, ending with the last portion of flour mixture—be careful not to overmix.

Step 6: Prepare Blueberries

Toss fresh or frozen blueberries in a tablespoon of flour to coat them lightly. This helps prevent them from sinking in the batter during baking.

Step 7: Fold in Blueberries

Gently fold the floured blueberries into your batter until evenly distributed.

Step 8: Bake the Cake

Pour the batter into your prepared Bundt pan and smooth out the top using a spatula. Bake in your preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean. If browning too quickly, loosely cover it with aluminum foil around the 50-minute mark.

Step 9: Cool Down

Let your cake cool in the pan for about 15-20 minutes before carefully inverting it onto a wire rack to cool completely.

Step 10: Make Lemon Glaze

In a medium bowl, whisk together powdered sugar and lemon juice until smooth to create your glaze.

Step 11: Finish Your Cake

Drizzle the glaze over your cooled cake so that it runs down the sides beautifully. Let it set for approximately 15 minutes before slicing into this delightful treat!

How to Serve Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake is a delicious treat that pairs wonderfully with various accompaniments. Whether you enjoy it for breakfast, a snack, or dessert, these serving suggestions will enhance your experience.

With Fresh Berries

• Serve slices of the cake topped with a mix of fresh blueberries and raspberries for a burst of flavor and color.

With Whipped Cream

• A dollop of lightly sweetened whipped cream adds a creamy texture that complements the tartness of the lemon.

With Ice Cream

• Pairing this pound cake with vanilla or lemon ice cream creates a delightful contrast between warm cake and cold ice cream.

Drizzled with Extra Lemon Glaze

• For those who can’t get enough lemon flavor, drizzle additional lemon glaze over each slice before serving.

With Tea or Coffee

• Enjoy your cake alongside a warm cup of tea or coffee to enhance the flavors. The citrus notes work well with both beverages.

How to Perfect Lemon Blueberry Pound Cake

To ensure your Lemon Blueberry Pound Cake turns out perfectly every time, follow these helpful tips.

• Use room temperature ingredients: Bring butter, eggs, and buttermilk to room temperature for better mixing and texture.
• Don’t overmix: Gently fold in the dry ingredients and blueberries to keep the cake light and airy.
• Check doneness early: Start checking for doneness at 50 minutes; ovens vary, and you don’t want to dry out your cake.
• Cool properly: Allow the cake to cool in the pan before inverting to avoid breaking it apart.
• Store correctly: Keep your pound cake in an airtight container to maintain moisture and flavor.

PIN THIS!

Best Side Dishes for Lemon Blueberry Pound Cake

This pound cake is versatile enough to be served alongside several delightful side dishes. Here are some great options that will complement its flavors beautifully.

1. Greek Yogurt Parfait
   Layer Greek yogurt with honey and additional fresh berries for a healthy option that balances sweetness.
2. Fruit Salad
   A refreshing fruit salad with mint adds brightness and freshness beside the rich cake.
3. Citrus Salad
   A salad featuring oranges, grapefruit, and a sprinkle of lime makes an exciting contrast with the pound cake’s flavors.
4. Chia Seed Pudding
   Creamy chia pudding infused with lemon zest offers a unique texture that pairs well with the pound cake.
5. Coffee Cake Muffins
   These muffins provide a similar sweet flavor profile while offering different textures for variety on your plate.
6. Cheese Platter
   A selection of soft cheeses like mascarpone or cream cheese can enhance the sweetness of the cake beautifully.

Common Mistakes to Avoid

Making Lemon Blueberry Pound Cake can be simple, but there are common mistakes that can lead to less than perfect results. Here are some pitfalls to watch for:

• Incorrect measurements: Always use a kitchen scale or measuring cups for accuracy. Too much flour can make the cake dense.
• Skipping the room temperature step: Using cold ingredients can prevent proper mixing. Let your butter, eggs, and buttermilk warm up before starting.
• Overmixing the batter: Mixing too much can lead to a tough cake. Combine ingredients just until you don’t see flour.
• Not coating blueberries: Failing to toss blueberries in flour can cause them to sink. This step is crucial for an even distribution throughout the cake.
• Ignoring oven temperature: Every oven is different. Use an oven thermometer to ensure accurate baking conditions.

Storage & Reheating Instructions

Refrigerator Storage

• Store your Lemon Blueberry Pound Cake in an airtight container.
• It will stay fresh for up to 5 days in the refrigerator.

Freezing Lemon Blueberry Pound Cake

• Wrap the cooled cake tightly in plastic wrap or foil.
• Place it in an airtight container or freezer bag.
• The pound cake can be frozen for up to 3 months.

Reheating Lemon Blueberry Pound Cake

• Oven: Preheat the oven to 350°F (175°C) and wrap the cake in foil. Heat for about 10-15 minutes until warmed through.
• Microwave: Slice and heat individual pieces on a microwave-safe plate for about 20-30 seconds.
• Stovetop: Use a skillet over low heat, cover with a lid, and warm each slice for a few minutes until heated through.

PIN THIS!

Frequently Asked Questions

Here are some common questions about making Lemon Blueberry Pound Cake.

Can I use frozen blueberries?

Yes, frozen blueberries work well! Just toss them in flour as you would fresh ones.

How do I know when my Lemon Blueberry Pound Cake is done?

A toothpick inserted into the center should come out clean or with just a few crumbs attached.

What makes this Lemon Blueberry Pound Cake moist?

Using buttermilk adds moisture and tenderness to the cake while enhancing flavor.

Can I add more lemon flavor?

Absolutely! You can add extra lemon zest or juice both in the batter and glaze for a stronger flavor.

How should I serve Lemon Blueberry Pound Cake?

This cake is delicious on its own or served with whipped cream and fresh berries as a garnish.

Final Thoughts

This Lemon Blueberry Pound Cake is not only moist and flavorful, but it’s also versatile enough to adapt to your preferences. Feel free to adjust the amount of lemon or blueberries based on your taste. Whether enjoyed as a dessert or paired with tea, this cake is sure to impress!

---