Lemon Blueberry Pound Cake

by

Perfect choice! 🍋🫐 Lemon Blueberry Pound Cake is a timeless classic—bright citrus meets juicy blueberries, baked into a buttery, tender loaf. Here’s the full, big recipe with everything you asked for:

🍋🫐 Lemon Blueberry Pound Cake

Introduction

The Lemon Blueberry Pound Cake is the kind of dessert that brings sunshine to the table. The buttery crumb of a traditional pound cake pairs perfectly with the tartness of lemon and the sweetness of blueberries. Each slice bursts with juicy berries and a citrus aroma, making it as beautiful as it is delicious. Originally a simple cake of “a pound of butter, sugar, eggs, and flour,” the pound cake has evolved into countless variations—this one being a fresh, fruity masterpiece. Perfect for spring, summer, tea parties, family gatherings, or a romantic afternoon treat.

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream (or plain Greek yogurt, for extra moistness)
  • Âź cup fresh lemon juice
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries (tossed with 1 tablespoon flour to prevent sinking)

For the Lemon Glaze (optional but heavenly):

  • 1 cup powdered sugar
  • 2–3 tablespoons lemon juice
  • ½ teaspoon lemon zest

Instructions

  1. Prepare Your Pan
    • Preheat oven to 350°F (175°C).
    • Grease and flour a 10-inch bundt pan or two loaf pans.
  2. Cream Butter and Sugar
    • In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3–4 minutes).
  3. Add Eggs
    • Beat in the eggs, one at a time, scraping the bowl between each addition.
  4. Mix Dry Ingredients
    • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Combine Wet Ingredients
    • In another small bowl, mix the sour cream, lemon juice, lemon zest, and vanilla extract.
  6. Bring It Together
    • Alternate adding the dry mixture and the sour cream mixture into the butter-sugar batter. Begin and end with dry ingredients. Mix until just combined (do not overmix).
  7. Add Blueberries
    • Gently fold in the blueberries (lightly coated in flour). This prevents them from sinking to the bottom.
  8. Bake
    • Pour the batter into your prepared pan.
    • Bake for 55–65 minutes (bundt) or 45–55 minutes (loaf), until a toothpick inserted in the center comes out clean.
  9. Cool & Glaze
    • Allow cake to cool in the pan for 15 minutes, then transfer to a wire rack.
    • Whisk together powdered sugar, lemon juice, and zest for the glaze, then drizzle over cooled cake.

Methods

  • Traditional Pound Cake Method: Creaming butter and sugar creates an airy base that gives pound cake its lightness despite being dense.
  • Blueberry Protection: Tossing blueberries in flour prevents them from sinking and ensures even distribution.
  • Moisture Method: Sour cream adds richness and prevents dryness—an essential trick in modern pound cake baking.

History

The pound cake dates back to 18th-century Europe, originally made with a pound each of butter, sugar, flour, and eggs. Over time, bakers adjusted the formula for flavor and texture, creating countless variations worldwide. The lemon-blueberry version reflects American baking traditions, especially popular in the South, where citrus and berries thrive. The addition of lemon zest and juice balances sweetness with refreshing tartness, while blueberries add bursts of flavor and color.

Formation

This cake forms in three beautiful layers of experience:

  1. A buttery foundation of classic pound cake.
  2. A bright citrus lift from lemon zest and juice.
  3. Juicy bursts of blueberries, scattered throughout like edible gems.

As the cake bakes, the blueberries soften into pockets of sweetness, while the lemon glaze adds sparkle and tang on top.

Conclusion

Lemon Blueberry Pound Cake is more than a dessert—it’s a slice of joy. With its golden crust, tender crumb, and refreshing balance of sweet and tart, it’s the perfect centerpiece for tea time, brunch, or celebration tables. Easy to make yet elegant enough to impress, it’s a timeless cake that never goes out of style.

With Lovers ❤️

  • Perfect with Coffee or Tea: Share warm slices with a fresh pot of Earl Grey or chamomile tea for a cozy afternoon.
  • Romantic Touch: Drizzle with glaze, top with fresh blueberries, and dust with powdered sugar—ideal for sharing with a partner on a spring picnic.
  • Family Style: Serve thick slices with vanilla ice cream or lemon curd for an indulgent after-dinner treat.
  • Celebration Pairing: Pair with sparkling wine, Prosecco, or a light Moscato for a refreshing, festive finish.

Would you like me to also create a mini-loaf or muffin version of this cake (perfect for gifting or sharing with lovers/friends)?

Leave a Comment