Lemon Blueberry Pound Cake Recipe
Lemon blueberry pound cake is the perfect dessert to make, because not only is this recipe easy to prepare, but it is also delightful to eat. The fresh lemon and blueberry flavors in this delicious pound cake recipe bring out hints of spring and summer flavors, allowing you to enjoy the delicious flavors any time of year.
Lemon Blueberry Pound Cake
I’m very excited to share my blueberry lemon pound cake recipe with you! It is based on a classic pound cake recipe, with the added delicious flavors of fresh lemon and juicy blueberry, to make it the most delicious lemon blueberry pound cake recipe.
Why You’ll Love This Lemon Blueberry Pound Cake
I love this recipe, and I hope you will love it too, because not only does it make a delicious buttery pound cake, but this recipe has the added flavor combination of tart lemon, combined with sweet blueberries.
Plus, the process of making this delicious lemon blueberry pound cake is not difficult. You simply mix the ingredients together, and bake the cake to perfection, but I will go over more details on that later.
This delightful lemon blueberry pound cake recipe is made using a few simple ingredients, that when mixed will give your taste buds a delightful time to savor all of the delicious flavors in this simple pound cake recipe.
Ingredients you will Need
For the Cake
Butter
Butter is one of the main ingredients. I like to use butter that has come to room temperature so that it is nice and soft. I also prefer to use salted butter, rather than unsalted. You may use unsalted if you want, just note that you will want to add a pinch of salt to the cake batter.
Granulated Sugar
Another ingredient that you will want to use is granulated sugar. I would not recommend using brown sugar for this recipe, as it will result in a cake with a much more dense texture.
Lemon
It is my preference and recommendation that you use fresh lemons. The fresh lemon flavor with lemon zest will give you the best overall results in flavor profile for your pound cake. If you do not have fresh lemon juice, you may substitute lemon extract or bottled lemon juice in a pinch.
Eggs
Using large eggs will also help your pound cake to turn into a delicious creation. If possible, room-temperature eggs will be the best, but you can pull them out of the fridge if needed.
All Purpose Flour
All-purpose flour is what is used in this pound cake recipe to give it the body and texture. You don’t need to worry about using cake flour for this recipe.
Baking Powder and Baking Soda
For this lemon blueberry pound cake recipe, I highly recommend using both baking powder and baking soda, to help the cake rise.
Vanilla Extract
Adding a little bit of vanilla extract is optional. The extract does give you some added flavor profile, but if you want to skip it, your cake will still have the delicious lemon and blueberry flavors.
Blueberries
If possible, using fresh berries is a great option. But if you don’t have fresh blueberries, using frozen blueberries is another good option. You will not want to use canned blueberries for this recipe.
For the Lemon Glaze
Powdered Sugar
Powdered sugar is used to make up the body of the lemon glaze for this pound cake. If needed, you may also use confectioner sugar.
Lemon Juice
Fresh squeezed lemon juice added to the glaze, gives your glaze the delicious lemon flavor so that it expands through the whole pound cake. If you do not have a fresh lemon, you may use bottled lemon juice.
Lemon Zest
A little bit of lemon zest in the lemon glaze will take your topping to the next level of flavor profile. If you do not have a fresh lemon, you can skip this ingredient.
How to Make A Lemon Blueberry Pound Cake: Step-By-Step Instructions
Step 1: Prepare the Pound Cake Batter
In the large mixing bowl, of your stand mixer, add the room temperature butter. Using the paddle attachment, beat the butter on medium speed until it is creamy.
Into the mixing bowl add the granulated sugar, and continue mixing until combined.
Next add in, lemon zest, lemon juice, and eggs. Continue beating the mixture to combine.
Turn the mixer off.
Add in all-purpose flour, baking powder, baking soda, and vanilla extract if desired. Mix until the cake batter is completely combined.
Turn the mixer, off and remove the mixing bowl from the stand mixer.
Add the blueberries to your cake batter. Using a spatula, gently fold the blueberries into the cake batter, just until they are combined. Be careful that you don’t over-mix, or the cake batter will turn purple.
Step 2: Baking the Pound Cake
Preheat the oven to 300°F.
Line the bottom of the pan with parchment paper. I also like to spray it with cooking spray, but you don’t have to, it just makes it easier to remove the cake from the pan.
Pour batter into the pan, being careful to keep it on top of the parchment paper. Scrape the sides of the bowl with your spatula to make sure you have all of the good stuff.
Give the pan a gentle tap against the countertop, to help it smooth out.
Place it into the oven and bake for 75-90 minutes, or until a toothpick inserted into the center comes out clean, and the pound cake is a nice golden brown color.
Remove the pound cake from the oven once it is fully baked, and let the cake cool to room temperature.
Step 3: How to Glaze a Pound Cake
While your lemon blueberry pound cake is cooling, you can prepare the lemon glaze.
In a medium bowl, add powdered sugar, and lemon zest. Stir to combine.
Slowly pour in your lemon juice, while slowly mixing. Add just enough lemon juice so that your glaze is easy to drizzle. Be careful to not add too much juice so that it is super runny.
Step 4: Serving, Presentation and Eating!
After your pound cake has completely cooled, run a sharp knife over the two ends, where there is no parchment paper to loosen the cake from the pan.
Using the parchment paper, lift the cooled cake out of the pan.
If the pound cake is still warm, let is finish cooling on a wire cooling rack.
Drizzle your lemon glaze on top of the pound cake, and let it dry.
Transfer the glazed lemon blueberry pound cake to your serving dish, and top with fresh lemon slices, lemon zest, and fresh blueberries if desired.
Then serve and enjoy your delicious lemon blueberry pound cake!
Tips for Making the Best Blueberry Lemon Pound Cake
Using a Stand Mixer
This recipe is going to be the easiest to make if you have a stand mixer, if you don’t you may use a handheld mixer, just be careful you don’t overwork it.
Careful Mixing Blueberries
When you are mixing the blueberries into your cake batter, you will want to be careful that you don’t overmix the batter. If you mix too much, then it will turn purple. Ideally, you want to carefully fold them in, just two or three times.
Toss Blueberries in Flour
To help prevent your blueberries from falling to the bottom of your pan as the cake bakes, you can first toss the blueberries in a tablespoon or two of flour. Then fold them into the cake batter.
What if my Pound Cake is Done Outside and Raw Inside
There is an easy solution if you are having difficulty getting your cake to cook evenly all the way through. To prevent the outside of your cake from burning, you will want to wrap the pan securely in aluminum foil, and continue baking, until the inside is done.
What to Serve with Lemon Blueberry Cake
There are so many delicious things you can serve lemon blueberry pound cake with. This recipe makes a fabulous dessert for any occasion. You can enjoy it with any other foods that you wish.
How to Store Lemon Blueberry Pound Cake
Storage
The best way to store your leftover lemon blueberry pound cake is to transfer the leftovers to an air-tight container and keep it at room temperature for 3-4 days. You may also store it in the fridge, especially if you live in a humid location.
Freezing
If you happen to have leftovers from this pound cake recipe, which is doubtful, it can be frozen for long-term storage if needed. To freeze it, transfer the pound cake to a freezer-safe container, or plastic freezer bag. Then place in the freezer for up to three months.
FAQ’s
Can you use frozen blueberries?
Yes, if you want to, you may use frozen blueberries for this pound cake recipe.
How long will lemon blueberry pound cake last in the fridge?
When stored in the fridge in an air-tight container, this lemon blueberry pound cake will likely last between 4-7 days.
Can I freeze a lemon blueberry cake?
Yes, this lemon blueberry pound cake may be frozen for up to three months if you wish.
Classic Lemon Blueberry Pound Cake
This delicious lemon blueberry pound cake is the perfect dessert recipe to make whenever you are in the mood. Not only do you get to enjoy the delicious lemon and blueberry flavors in this classic pound cake recipe, but it is also easy to make and only requires a few basic ingredients.
Thank you so much for stopping in to check out my lemon blueberry pound cake recipe! I hope that you will give it a try, and I hope you enjoy eating the flavorful cake.
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More Dessert Recipes
Lemon Blueberry Pound Cake Recipe
Lemon Blueberry Pound Cake Recipe
Ingredients
- 1 cup butter
- 1 cup sugar
- 2 Tbsp lemon juice
- 1/2 tsp lemon zest
- 5 large eggs
- 1 3/4 cup flour
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1 cup blueberries
Instructions
- In the large mixing bowl, of your stand mixer, add the room temperature butter. Using the paddle attachment, beat the butter on medium speed until it is creamy.
- Into the mixing bowl add the granulated sugar, and continue mixing until combined.
- Next add in, lemon zest, lemon juice, and eggs. Continue beating the mixture to combine.
- Turn the mixer off.
- Add in all-purpose flour, baking powder, baking soda, and vanilla extract if desired. Mix until the cake batter is completely combined.
- Turn the mixer, off and remove the mixing bowl from the stand mixer.
- Add the blueberries to your cake batter. Using a spatula, gently fold the blueberries into the cake batter, just until they are combined. Be careful that you don’t over-mix, or the cake batter will turn purple.
- Preheat the oven to 300°F.
- Line the bottom of the pan with parchment paper. I also like to spray it with cooking spray, but you don’t have to, it just makes it easier to remove the cake from the pan.
- Pour batter into the pan, being careful to keep it on top of the parchment paper. Scrape the sides of the bowl with your spatula to make sure you have all of the good stuff.
- Give the pan a gentle tap against the countertop, to help it smooth out.
- Place it into the oven and bake for 75-90 minutes, or until a toothpick inserted into the center comes out clean, and the pound cake is a nice golden brown color.
- Remove the pound cake from the oven once it is fully baked, and let the cake cool to room temperature.
- While your lemon blueberry pound cake is cooling, you can prepare the lemon glaze.
- In a medium bowl, add powdered sugar, and lemon zest. Stir to combine.
- Slowly pour in your lemon juice, while slowly mixing. Add just enough lemon juice so that your glaze is easy to drizzle. Be careful to not add too much juice so that it is super runny.
- After your pound cake has completely cooled, run a sharp knife over the two ends, where there is no parchment paper to loosen the cake from the pan.
- Using the parchment paper, lift the cooled cake out of the pan.
- If the pound cake is still warm, let it finish cooling on a wire cooling rack.
- Drizzle your lemon glaze on top of the pound cake, and let it dry.
- Transfer the glazed lemon blueberry pound cake to your serving dish, and top with fresh lemon slices, lemon zest, and fresh blueberries if desired.
- Then serve and enjoy your delicious lemon blueberry pound cake!
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