🍋💙 Lemon Blueberry Pound Cake 💙🍋
A soft, buttery cake bursting with juicy blueberries and fresh lemon zest — this pound cake is a sunny delight perfect for breakfast, afternoon tea, or a sweet ending to dinner.
✨ Introduction
Lemon blueberry pound cake combines two classic flavors in one irresistibly moist, dense cake. It’s loved for its tender crumb and the way the tart lemon brightens the sweetness of the berries. This cake brings back memories of warm kitchens, family gatherings, and the comfort of a slice with a cup of tea.
📝 Ingredients
For the cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup whole milk, room temperature
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 1 ½ cups fresh blueberries (tossed in 1 tbsp flour)
For the lemon glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
👩🍳 Instructions
1️⃣ Prep
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
2️⃣ Cream butter & sugar
- In a large bowl, beat butter and granulated sugar with a hand mixer (or stand mixer) on medium-high for 3-4 minutes, until light and fluffy.
3️⃣ Add eggs
- Add eggs, one at a time, beating well after each addition.
4️⃣ Combine dry ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
5️⃣ Mix wet ingredients
- In a small bowl, mix milk, lemon zest, and lemon juice.
6️⃣ Bring batter together
- Alternately add the flour mixture and milk mixture to the butter mixture, starting and ending with the flour. Mix until just combined.
7️⃣ Fold in blueberries
- Gently fold in the floured blueberries with a spatula to avoid breaking them.
8️⃣ Bake
- Pour batter into prepared pan.
- Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
9️⃣ Glaze
- Whisk powdered sugar and lemon juice to make a pourable glaze.
- Drizzle over cooled cake.
🥄 Methods
- Creaming method: This builds air into the batter by beating butter & sugar until fluffy.
- Folding: Carefully incorporating berries helps keep the cake light and prevents color bleeding.
- Alternating wet & dry: Helps maintain a tender crumb.
🕰️ History
Pound cakes date back to 18th-century Europe, originally named because they used a pound each of butter, sugar, eggs, and flour. The lemon-blueberry twist is a modern favorite, marrying bright citrus with berries, inspired by classic American coffee cakes.
🌱 Benefits
- Blueberries are rich in antioxidants and vitamin C.
- Lemon supports digestion and adds vitamin C.
- Made at home, it’s free from preservatives and customizable to taste.
🔬 Formation (Science!)
- Beating butter and sugar traps air that expands in the oven, giving a fine crumb.
- Eggs stabilize and emulsify, while milk moistens.
- Baking powder gives an extra lift, ensuring it’s not too dense.
🫶 Conclusion & Lovers
This cake is for lemon lovers, berry lovers, cake lovers — basically everyone who enjoys bright, fresh flavors in a moist, buttery base. It’s great for brunch, picnics, or just enjoying on a lazy afternoon. Share it with those you love, or keep it all to yourself — we won’t judge!
🍽️ Nutrition (approx. per slice, 12 slices)
- Calories: ~330 kcal
- Fat: ~15g
- Carbs: ~45g
- Sugar: ~25g
- Protein: ~4g
❤️ Conclusion & Lovers (again!)
A slice of lemon blueberry pound cake brings sunshine to your plate. It’s perfect for cake lovers, fruit lovers, lemon enthusiasts, and anyone needing a cozy homemade treat. Whether paired with tea, coffee, or enjoyed on its own, this cake is sure to win hearts. 💛
If you’d like, I can also give you a version with yogurt for extra moisture or a gluten-free option. Want that? Just tell me! 🌷