I’ve already covered blueberry pancakes here and I thought I should experiment with more recipes using blueberries.
Blueberries are filled with antioxidants, that’s why it’s good to incorporate them in your recipes. They’re also naturally sweet, and this means we can use less sugar!
There’s something about lemon and blueberry together that just works.
The tartness of the lemon, the juicy burst of blueberries, and the rich, buttery texture of a classic pound cake make this one of my favorite desserts!
It also goes great with tea!
Whether you enjoy it with your morning coffee, as an afternoon treat, or as a stunning dessert for special occasions, this cake never disappoints.
We’re going to be using very easy ingredients.
Let’s get baking!
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
My Pro Tips for the Best Lemon Blueberry Pound Cake
✔ Use room temperature ingredients. This helps create a smoother batter and ensures even baking.
✔ Coat the blueberries in flour. This prevents them from sinking to the bottom of the cake.
✔ Don’t overmix the batter. Overmixing can lead to a dense cake—gently fold in the dry ingredients and blueberries.
✔ Test for doneness with a toothpick. Insert it in the center of the cake—if it comes out clean, your cake is done!
✔ Let the cake cool completely before glazing. If it’s too warm, the glaze will melt instead of forming a beautiful drizzle.
Lemon Blueberry Pound Cake
Course: DessertDifficulty: Medium8-10
Slices11
minutes50
minutesIngredients
- For the Pound Cake:
1 cup (2 sticks) unsalted butter, softened (Shop here)
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 tbsp lemon zest (from 2 lemons)
2 tbsp fresh lemon juice
1 tsp vanilla extract
2 ½ cups all-purpose flour (Shop here)
1 tsp baking powder
½ tsp salt
½ cup whole milk (Shop here)
1 ½ cups fresh blueberries
1 tbsp flour (for coating blueberries)
- For the Lemon Glaze:** (Optional)
1 cup powdered sugar
2 tbsp fresh lemon juice
1 tbsp milk
Directions
- In a small bowl, toss 1 ½ cups of blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake while baking. Set aside.
- In a large mixing bowl, beat butter and granulated sugar together using a hand mixer or stand mixer on medium speed for about 2-3 minutes, until light and fluffy. This step is key to getting that moist, airy texture in your pound cake.
- Beat in the eggs one at a time, mixing well after each addition. Then, add the lemon zest, fresh lemon juice, and vanilla extract, and mix until combined. The lemon zest adds a fresh citrusy aroma that makes this cake extra special!
- In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour. This ensures an even mix without overworking the batter.
- Using a spatula, gently fold the floured blueberries into the batter, making sure they are evenly distributed. Be careful not to overmix, as this could make the cake dense.
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper. Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, tent the cake with foil for the last 10 minutes.
- Make the Glaze. While the cake is cooling, whisk together powdered sugar, fresh lemon juice, and milk to create a smooth glaze. Adjust consistency by adding more sugar (for a thicker glaze) or more lemon juice (for a thinner glaze).
- Once the cake has completely cooled, drizzle the lemon glaze over the top. Let it set for a few minutes before slicing. Serve and enjoy the perfect balance of tart, sweet, and buttery goodness!
- I personally love this with a cup of lemon tea – it’s super delicious!
Substitutions and Add-Ins:
Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking blend.
Dairy-Free: Use almond milk or coconut milk instead of whole milk, and replace butter with vegan butter.
Extra Lemony: Add ½ teaspoon of lemon extract for even more citrus flavor.
Mixed Berries: Replace half the blueberries with raspberries or blackberries for a berry medley twist!
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
