Of all the pound cake recipes out there, lemon blueberry pound cake is my favorite.
It’s tart and zesty, with just enough sweetness to still make it feel like dessert. And it’s wonderfully moist, and the sticky lemon glaze is simply divine.
Simply put, lemon blueberry pound cake is the perfect treat.
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Why You’ll Love This Lemon Blueberry Pound Cake
Moist & Tender: If your Bundt cakes typically turn out too dense, don’t worry. That’s not the case with this one. It’s ridiculously light and fluffy and has tons of natural moisture. Bursting with Flavors: Every bite of this scrumptious cake is more flavorful than the last. You get the typical sweet pound cake notes. But there are bright bursts of blueberries and tart and tangy lemon flavors, too! Easy to Make: Even beginner chefs can whip this one up without trouble.
Ingredients
Butter or Baking Spray – For spraying the pan. Be generous and get every nook and cranny.
Flour – Regular, all-purpose flour is fine. Be sure to measure it accurately.
Baking powder & Baking Soda – The leavening agents to make the cake rise.
Salt & Vanilla Extract – They’re flavor enhancers and make everything taste better.
Butter & Sugar – Cream these together to make the “base” of the batter. Together, they add moisture, sweetness, and richness to the cake.
Eggs – The binding agent holding everything together. They also add lightness and moisture.
Lemon Zest & Lemon Juice – For that bright, bold lemon flavor. Remember to zest the lemon before juicing it.
Buttermilk – The secret ingredient that makes this cake so moist and delicious. You can also substitute sour cream.
Blueberries – Use fresh or frozen, as you prefer. (I think fresh ones taste best.)
Powdered Sugar & Lemon Juice – Combine these two ingredients to make the sticky, decadent lemon glaze on top.
How to Make Lemon Blueberry Pound Cake
For a complete list of steps, check out the recipe card below. For now, here’s a brief overview:
- PREHEAT the oven to 350°F. Grease a Bundt pan. Zest and juice the lemon. Measure all ingredients and bring cold ones to room temperature. 2. WHISK the flour, baking powder, baking soda, and salt in a medium bowl until well combined. 3. BEAT the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3–5 minutes. 4. MIX in the eggs one at a time, fully incorporating each before adding the next. Stir in the lemon zest, lemon juice, and vanilla with a spatula. 5. ALTERNATE adding the dry ingredients and buttermilk to the wet mixture. Mix until about halfway combined, then fold in the blueberries gently. 6. BAKE for 50–60 minutes until a toothpick inserted in the center comes out clean. 7. COOL in the pan for 15–20 minutes, then transfer to a wire rack to cool completely. 8. WHISK the powdered sugar and lemon juice until smooth. DRIZZLE over the cooled cake, and enjoy!
Tips for the Best Pound Cake
Here are a few tips and best practices:
Grease the pan well. Bundts are notorious for sticking. So, be sure to thoroughly grease every nook and cranny with butter, oil, or shortening. Then, sift soft flour over the surface and tap out the excess.
Work some room-temperature magic. Set out the eggs and butter beforehand. These ingredients should be at room temperature before you use them. If they aren’t, your batter won’t mix as well, and you could potentially overmix it.
Aim for accuracy! Measure the ingredients accurately. This applies especially to the flour. Use a spoon to transfer the flour to a measuring cup. Don’t just dip the measuring cup into the container of flour. Too much flour will cause the cake to be too dense.
Don’t forget to scrape! Definitely scrape the sides and bottom of the bowl when mixing the batter. It’s the only way to ensure you incorporate all the ingredients.
Give it some chill time. Cool the cake completely before glazing. If the cake is still warm, the glaze will melt into it or slide off the slides. You want it to stick to the cake, not run off or absorb into it.
Mellow the glaze. Made with lemon juice and powdered sugar, the glaze is quite sharp. To mellow it, use half lemon juice and half milk. Or leave out the lemon juice to simply make it sweet.
How to Store & Freeze
Wondering what to do with your leftover pound cake? Here’s how to keep it fresh:
To Store: Store the pound cake in an air-tight container at room temperature. (Refrigerating it will dry it out.) It should remain fresh and moist for up to 3 days. To Freeze*: Cut the cake into slices and wrap each slice separately in plastic wrap. Then, wrap them again in aluminum foil. You can also wrap the whole cake, but I find slices easier to work with. Freeze the slices upright and flat for up to 2 months.
*Note: It’s best to freeze the cake before adding the glaze, but this may not be possible with leftovers.
More Pound Cake Recipes
Old-fashioned Chocolate Pound Cake Cream Cheese Pound Cake Five-Flavor Pound Cake Sweet Potato Pound Cake Orange Crush Pound Cake
Lemon Blueberry Pound Cake
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15
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This lemon blueberry pound cake is moist, sweet, and delicious! Learn how to make this simple, old-fashioned recipe, and get ready to devour it.
Ingredients
- 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
- For the Lemon Glaze
- 1 cup powdered sugar, sifted
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Generously grease a 10-inch Bundt pan with butter or a baking spray. Sprinkle flour over the surface, then tap out the excess.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat the butter and sugar with an electric mixer at medium speed until fluffy and light (approximately 3-5 minutes).
- Add the eggs, one at a time, mixing well after each addition. Scrape the sides and bottom of the bowl to mix thoroughly. Blend in the lemon zest, lemon juice, and vanilla.
- Alternate adding the dry ingredients and buttermilk, starting and ending with the flour. Add the flour in three additions and the buttermilk in two. Mix gently by hand with a spatula after each addition until just combined.
- Before adding the third addition of flour, gently toss the blueberries to coat. Add to the batter and mix very gently just until no streaks of flour are visible.
- Pour the batter into the greased Bundt pan. Bake for 50-60 minutes or until the cake passes the toothpick test. Then, remove the pan from the oven and let the cake cool (in the pan) for 15 to 20 minutes.
- After the cake has cooled, invert the Bundt pan and turn it out onto a wire rack. Let it cool completely before icing it.
- While the cake is cooling, make the lemon glaze. Whisk together the powdered sugar and lemon juice in a medium-sized bowl.
- Drizzle the glaze all over the top of the completely cooled cake. Be sure to let it run down the sides, as well. Let the glaze set for 15 minutes, then enjoy!
Notes
Don’t have buttermilk? You can substitute sour cream instead.
Mix in the dry ingredients by hand. Buttermilk, too! When mixing these ingredients into the wet ingredients, stir them gently with a spatula. Stop stirring as soon as all the flour has been incorporated into the mixture.
Check the cake after 50 minutes. If it appears to be browning too quickly, wrap it and the pan in aluminum foil. Continue baking, checking every 5 minutes to ensure it doesn’t burn.
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