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Blueberry Lemon Pound Cake

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Blueberry Lemon Pound Cake

Are you ready to embark on a culinary adventure that will tantalize your taste buds and impress your loved ones? Look no further than our step-by-step guide on how to bake the perfect Blueberry Lemon Pound Cake.

Bursting with vibrant flavors, this delightful dessert combines the tanginess of fresh lemons with the sweetness of blueberries, resulting in a masterpiece that will leave everyone begging for seconds. In this guide, we will walk you through each stage of the baking process, from selecting the finest ingredients to achieving the ideal texture and moistness.

Whether you’re a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will ensure that your pound cake turns out perfectly every time. So, roll up your sleeves, preheat your oven, and get ready to create a show-stopping treat that will leave a lasting impression on your taste buds and those lucky enough to sample your culinary masterpiece.

Blueberry Lemon Pound Cake is a recipe of pound cake from scratch made with fresh blueberries and lemon zest.

Ingredients for Blueberry Lemon Pound Cake

  • 2 Cups All Purpose Flour
  • 1 Tablespoon All Purpose Flour To Coat The Blueberries
  • 1 Cup Blueberries
  • 1 Cup Granulated Sugar
  • 1/2 Cup Milk
  • 1/2 Cup Unsalted Butter
  • 2 Large Eggs
  • 1 Tablespoon Lemon Zest
  • 2 Tablespoons Lemon Juice
  • 1/4 teaspoon Salt
  • 1 1/2 teaspoon Baking Powder

Lemon Glaze

  • 1 Cup Powdered Sugar
  • 2 Tablespoons Lemon Juice
  • 1/4 teaspoon Lemon Zest

Equipment Used To Make Blueberry Lemon Pound Cake

We all have our favorite kitchen items and I am no different. Here are a few items that I used to make this pound cake recipe. I have included the link to make it easier for you to locate this items.

Step-by-Step Instructions for the Perfect Blueberry Lemon Pound Cake

Step 1: Preparing the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, ensuring that the entire interior is well coated to prevent sticking.

Step 2: Mixing the Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this dry mixture aside for later use.

An old fashion pound cake recipe this Lemon Pound Cake With Blueberries has a lemon glaze with lemon zest.

Step 3: Creaming the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This process, known as creaming, helps create a tender crumb in the pound cake. It’s essential to beat the mixture for at least 3-4 minutes to incorporate air, resulting in a lighter texture.

Step 4: Adding the Eggs, Lemon Juice and Lemon Zest

One at a time, add the eggs to the creamed butter and sugar mixture, beating well after each addition. This ensures that the eggs are fully incorporated. Finally, add the lemon juice and lemon zest and continue to beat until well combined.

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Step 5: Alternating the Dry Ingredients and Milk

Gradually add the dry ingredient mixture to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients, incorporating them in three parts and the milk in two parts.

Mix until just combined after each addition, being careful not to overmix, as this can lead to a dense and tough pound cake.

Lemon Blueberry Pound Cake is a blueberry lemonade cake with blueberry and lemon zest covered in a lemon glaze

Step 6: Adding the Blueberries

Lightly toss the blueberries in a tablespoon of all purpose flour to coat them and keep them from weeping in the batter.

Gently fold in the fresh blueberries into the batter until evenly distributed. The blueberries provide pockets of juicy sweetness throughout the pound cake.

Blueberries Pound Cake is a lemon loaf cake with blueberries.  This lemon pound cake is moist and covered in a lemon glaze.

How To Bake Blueberry Lemon Pound Cake

Step 7: Baking the Pound Cake

Pour the batter into the prepared loaf pan, spreading it evenly. Tap the pan on the counter a few times to remove any air bubbles. Place the pan in the preheated oven and bake for approximately 60-70 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary, so keep an eye on your pound cake and adjust accordingly.

Step 8: Cooling and Removing from the Pan

Once the pound cake is baked to perfection, remove it from the oven and let it cool in the pan for about 10-15 minutes. Then, gently run a knife around the edges to loosen it from the pan before transferring it to a wire rack to cool completely.

Recipe For Blueberry Pound Cake.  This pound cake recipe is a blueberries pound cake with lemon zest and lemon glaze frosting.

Adding a Lemon Glaze for Extra Flavor

For an added burst of lemony goodness, you can drizzle a simple lemon glaze over your Blueberry Lemon Pound Cake once it has cooled. To make the glaze, whisk together 1 cup of powdered sugar and 2-3 tablespoons of freshly squeezed lemon juice until smooth.

For some extra lemon flavor add more lemon zest to the glaze. Drizzle the glaze over the top of the pound cake, allowing it to drip down the sides. The glaze adds a tangy sweetness that complements the flavors of the pound cake beautifully.

Blueberry Pound Cake is an easy pound cake recipe.  This lemon dessert recipe is moist and refreshing.  The best pound cake recipe out there.

Tips for Achieving a Moist and Flavorful Pound Cake

– Use room temperature ingredients: Allowing your butter, eggs, and milk to come to room temperature before starting the baking process ensures better incorporation and a smoother batter.

– Don’t overmix the batter: Overmixing can result in a tough and dense pound cake. Mix the ingredients until just combined to achieve a tender crumb.

– Avoid overbaking: Keep a close eye on your pound cake as it bakes to prevent it from drying out. The toothpick test is a reliable way to determine if your cake is fully baked.

– Add a touch of tang: If you prefer a more pronounced lemon flavor, you can add a teaspoon of lemon extract to the batter along with the lemon zest.

– Toss blueberries in flour: Coating the fresh blueberries in a light dusting of flour before folding them into the batter helps prevent them from sinking to the bottom of the cake.

Serving Suggestions and Variations

Your freshly baked Blueberry Lemon Pound Cake is ready to be enjoyed! It is the perfect addition to breakfasts, brunches, and family get together. Serve it as a delightful dessert on its own or get creative with different serving suggestions and variations:

– Serve warm with a scoop of vanilla ice cream for an indulgent treat.

– Dust the top with powdered sugar for an elegant presentation.

– Pair with a dollop of freshly whipped cream and a handful of fresh blueberries.

– For an extra touch of elegance, garnish with a sprig of fresh mint.

Blueberry Loaf Cake with lemon glaze.  This pound cake recipe lemon flavored and filled with blueberries is a light and refreshing dessert.

Storing and Freezing Blueberry Lemon Pound Cake

If you have any leftovers, store your Blueberry Lemon Pound Cake in an airtight container at room temperature for up to 3-4 days. Make sure to label the storage container with the name of the contents and the date that your pound cake was made.

For longer storage, wrap the cake tightly in plastic wrap and aluminum foil before placing it in the freezer. When ready to enjoy, let the pound cake thaw at room temperature or gently warm individual slices in the microwave for a few seconds. In the freezer the pound cake will be able to be stored for up to 3 months.

Frequently Asked Questions about Baking Pound Cakes

1. Can I use frozen blueberries instead of fresh?

While fresh blueberries are recommended for this recipe, you can use frozen blueberries if fresh ones are not available. However, be sure to thaw and drain them thoroughly before folding them into the batter to avoid excess moisture.

2. Can I substitute lemon juice for the lemon zest?

Lemon zest adds a concentrated burst of flavor that lemon juice alone cannot replicate. It’s best to use both the zest and juice to achieve the perfect balance of tanginess in the pound cake.

For this recipe I used both lemon juice and lemon zest. If you are looking for a milder lemon flavor profile then add smaller amounts of both.

3. Can I make mini pound cakes using this recipe?

Absolutely! To make mini pound cakes, divide the batter equally among well-greased and floured mini loaf pans or muffin tins. Reduce the baking time to around 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Blueberry Loaf Cakes are an easy pound cake recipe with a lemon pound cake with fresh blueberries and lemon glaze.  A perfect lemon cake recipe.
Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake

Are you ready to embark on a culinary adventure that will tantalize your taste buds and impress your loved ones? Look no further than our step-by-step guide on how to bake the perfect Blueberry Lemon Pound Cake.
Prep Time 15 minutes
Cook Time 1 hour
Course Breakfast, brunch, Dessert
Cuisine American
Servings 8

Equipment

  • 1 Hand Held Mixer
  • 2 Medium Mixing Bowls
  • 1 9×5 Inch Baking Dish Or Bread Pan
  • 1 Zester

Ingredients
  

  • 2 Cups All Purpose Flour
  • 1 Tablespoon All Purpose Flour To Coat The Blueberries
  • 1 Cup Blueberries
  • 1 Cup Granulated Sugar
  • 1/2 Cup Milk
  • 1/2 Cup Unsalted Butter
  • 2 Large Eggs
  • 1 Tablespoon Lemon Zest
  • 2 Tablespoons Lemon Juice
  • 1/4 teaspoon Salt
  • 1 1/2 teaspoon Baking Powder

Lemon Glaze

  • 1 Cup Powdered Sugar
  • 2 Tablespoons Lemon Juice
  • 1/4 teaspoon Lemon Zest

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, ensuring that the entire interior is well coated to prevent sticking.
  • In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this dry mixture aside for later use.
  • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This process, known as creaming, helps create a tender crumb in the pound cake. It's essential to beat the mixture for at least 3-4 minutes to incorporate air, resulting in a lighter texture.
  • One at a time, add the eggs to the creamed butter and sugar mixture, beating well after each addition. This ensures that the eggs are fully incorporated. Finally, add the lemon juice and lemon zest and continue to beat until well combined.
  • Gradually add the dry ingredient mixture to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients, incorporating them in three parts and the milk in two parts. Mix until just combined after each addition, being careful not to overmix, as this can lead to a dense and tough pound cake.
  • Lightly toss the blueberries in a tablespoon of all purpose flour to coat them and keep them from weeping in the batter. Gently fold in the fresh blueberries into the batter until evenly distributed. The blueberries provide pockets of juicy sweetness throughout the pound cake.
  • Pour the batter into the prepared loaf pan, spreading it evenly. Tap the pan on the counter a few times to remove any air bubbles. Place the pan in the preheated oven and bake for approximately 60-70 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary, so keep an eye on your pound cake and adjust accordingly.
  • Once the pound cake is baked to perfection, remove it from the oven and let it cool in the pan for about 10-15 minutes. Then, gently run a knife around the edges to loosen it from the pan before transferring it to a wire rack to cool completely.

Adding a Lemon Glaze for Extra Flavor

  • For an added burst of lemony goodness, you can drizzle a simple lemon glaze over your Blueberry Lemon Pound Cake once it has cooled. To make the glaze, whisk together 1 cup of powdered sugar and 2-3 tablespoons of freshly squeezed lemon juice until smooth.
    For some extra lemon flavor add more lemon zest to the glaze. Drizzle the glaze over the top of the pound cake, allowing it to drip down the sides. The glaze adds a tangy sweetness that complements the flavors of the pound cake beautifully.
Keyword Blueberry, Blueberry Lemon Pound Cake, Breakfast, Brunch, Dessert, Lemon, Lemon Glaze, Pound Cake

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