Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake is a delightful treat that combines the tartness of fresh lemons with the sweetness of juicy blueberries. This moist and tender cake takes about 90 minutes from start to finish, and the secret lies in the buttermilk which keeps the cake incredibly rich and flavorful.

This recipe is perfect for anyone looking to indulge in a fruity dessert that can brighten up any gathering. Whether it’s a summer picnic or a cozy afternoon tea, this cake is sure to impress. You can make it a day ahead and store it elegantly wrapped at room temperature.

Why You’ll Love This Recipe

• The cake’s texture is perfectly dense yet moist, creating a satisfying bite.
• Fresh blueberries burst with flavor in every slice.
• Zesty lemon elevates the sweetness for a refreshing balance.
• The simple glaze adds an elegant finish that enhances presentation.

What You’ll Need

Here’s what you’ll need to create this delicious cake:

For the Cake

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 cups fresh blueberries

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Substitutions: buttermilk can be replaced with regular milk and vinegar.

Substitutions & Swaps

• Use coconut oil for vegan butter.
• Frozen blueberries can replace fresh ones.
• Greek yogurt can substitute for buttermilk.
• Lemon extract is a strong alternative to zest.

How to Make It

Follow these simple steps to bake your Lemon Blueberry Pound Cake.

Cream together butter and sugar

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Add eggs, vanilla, and lemon zest

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.

Combine dry ingredients

In another bowl, combine the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture.

Fold in blueberries

Gently fold in the blueberries.

Pour into bundt pan

Pour the batter into the prepared bundt pan and smooth the top.

Bake the cake

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cake

Let cool in the pan for 10 minutes before inverting onto a wire rack.

Prepare the glaze

For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, it freezes well for up to 3 months.
Reheat: Warm individual slices in the microwave for 10-15 seconds.

Tips for Best Results

• Ensure your butter is at room temperature for easier creaming.
• Don’t overmix once the flour is added; it keeps the cake tender.
• Reserve a few blueberries to scatter on top just before baking for visual appeal.
• Test for doneness at the 60-minute mark to avoid overbaking.

Serving Suggestions

• Serve with a dollop of whipped cream for added richness.
• Pair with a cup of herbal tea for a cozy afternoon snack.
• Enjoy as a delightful dessert at summer gatherings.