Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake is a delicate, tender pound cake with bright lemon flavor, loaded with fresh blueberries, and finished with a simple lemon glaze. It has the classic dense crumb you want in a pound cake while still staying soft and moist. It’s perfect for dessert, brunch, or any special occasion.

If you love pound cakes, check out my Cream Cheese Pound Cake, too!

Ingredients & Substitutions

Butter: Butter is an essential ingredient in pound cakes; it’s the primary source of fat. In this recipe, you will need 2 1/2 sticks of salted butter.

Eggs: Six large eggs act as binding agents and structure for the cake. For the best results, let them come to room temperature.

Flour: You need cake flour for this recipe. (All-purpose flour will yield different results.) If you don’t have cake flour, use a homemade cake flour substitute in a pinch.

Buttermilk: For more moisture and tenderness in the cake, use buttermilk. If you don’t have any on hand, make your own buttermilk to use!

Lemon Flavor: To give the pound cake its lemon flavor, I added lemon extract and lemon zest. You will need lemon juice for the glaze.

Blueberries: Although fresh blueberries are best, you could use frozen berries. If using frozen blueberries, first, let them thaw. Then, drain them before adding to the batter.

Can I Use A Different Pan?

Yes! I used a 10-inch bundt pan, which is a pan with decorative fluted edges and a hollow center. However, you could also use two loaf pans. Bake the loaves for 60-80 minutes, starting to check on the loaves at the hour mark. The pound cake is done baking when it is golden on top and an inserted toothpick comes out with a few crumbs (not completely clean), but no wet batter. Then, don’t forget about the glaze!

Tips for the Best Lemon Blueberry Pound Cake

• Room-temperature butter, eggs, and buttermilk are essential for a smooth, well-emulsified batter.
• Cream the butter and sugar thoroughly until light and fluffy. This step builds structure.
• Add the eggs one at a time and mix well after each addition.
• Once the flour is added, mix only until combined. Overmixing can make the cake tough.
• Toss the blueberries in 1 tablespoon of the measured cake flour before folding them in. This simple step helps prevent them from sinking to the bottom. (You shouldn’t need to with this recipe, as the batter is sturdy enough to suspend the blueberries while baking.)
• The long, low bake at 325°F allows the dense batter to cook evenly without drying out.
• The cake is done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The crust will be a deep golden brown.
• Let the cake cool in the pan for 15-20 minutes before turning it out. Cool completely before glazing.

FAQs

Can I use all-purpose flour instead of cake flour? You can, but the texture will be denser and less tender. Cake flour is strongly recommended for the best results.

How do I keep the blueberries from sinking? Toss the blueberries in 1 tablespoon of the measured cake flour before folding them into the batter. This light coating helps suspend them throughout the cake.

Can I bake this in loaf pans? Yes. Divide the batter between two standard loaf pans. Bake at 325°F for 60-80 minutes, starting to check at the 60-minute mark. The cakes are done when a toothpick comes out with a few crumbs.

Why is the bake time so long? Pound cakes are dense. The lower temperature and longer time allow the center to bake through without the outside drying out or over-browning too quickly.

How do I adjust the glaze? If the glaze is too thick, add a little more lemon juice, 1 teaspoon at a time. If it is too thin, add more confectioners’ sugar until it reaches a pourable consistency that still holds some shape.

Can I use frozen blueberries without thawing? It’s best to thaw and drain them first. Adding frozen berries can introduce excess moisture and cause color streaking in the batter.

How To Store Lemon Blueberry Pound Cake

Pound cakes, including this lemon blueberry pound cake, are best stored wrapped in plastic wrap at room temperature for up to 3 days. This helps maintain both texture and flavor. If preferred, you can refrigerate the cake for up to 5 days, but be sure to wrap it well to prevent drying out or absorbing odors. Before serving, allow the cake to come to room temperature for best results.

Can I Freeze Pound Cakes?

Absolutely. To freeze the cake, double-wrap it in plastic wrap, followed by a layer of aluminum foil. It will last up to 3 months in the freezer. Let the cake thaw in the refrigerator overnight before cutting and serving.