Blueberry Lemon Pound Cake

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🍋🫐 Blueberry Lemon Pound Cake

A bright, buttery, and irresistibly moist dessert, Blueberry Lemon Pound Cake is the perfect balance of rich sweetness and fresh citrus zing. Every slice bursts with juicy blueberries and fragrant lemon zest, creating a bakery-style treat right in your own kitchen. Since you love baking cozy cakes (like your Cloud Cake twice a week 😄), this one will quickly become another favorite in your rotation!

✨ Introduction

This cake is a classic pound cake elevated with vibrant lemon flavor and pockets of fresh blueberries. It’s dense yet soft, rich yet refreshing — ideal for tea time, dessert, or even breakfast indulgence. The buttery crumb melts in your mouth while the citrus aroma makes your kitchen smell heavenly.

🛒 Ingredients

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (room temperature)
  • 2 tablespoons fresh lemon juice
  • 1 ½ cups fresh or frozen blueberries
  • 1 tablespoon flour (for coating blueberries)

For the Lemon Glaze (Optional but recommended 🍋):

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

👩‍🍳 Instructions

Step 1: Prepare

  • Preheat oven to 170°C (340°F)
  • Grease and flour a loaf or bundt pan

Step 2: Cream Butter & Sugar

  • Beat butter and sugar together until light and fluffy (about 3–5 minutes)

Step 3: Add Eggs

  • Add eggs one at a time, mixing well after each addition

Step 4: Flavor Boost

  • Mix in vanilla extract and lemon zest

Step 5: Combine Dry Ingredients

  • In a separate bowl, whisk together flour, baking powder, and salt

Step 6: Alternate Mixing

  • Add dry ingredients and milk alternately to the batter
  • Start and end with flour

Step 7: Add Lemon Juice

  • Stir in fresh lemon juice

Step 8: Fold Blueberries

  • Toss blueberries with 1 tablespoon flour
  • Gently fold into batter

Step 9: Bake

  • Pour batter into pan
  • Bake for 60–75 minutes, or until a toothpick comes out clean

Step 10: Cool

  • Let cake cool in pan for 15 minutes, then transfer to rack

Step 11: Glaze

  • Mix glaze ingredients and drizzle over cooled cake

🔥 Methods & Tips

💡 Key Baking Tips:

  • Use room temperature ingredients for smooth batter
  • Tossing blueberries in flour prevents sinking
  • Do not overmix after adding flour

🧁 Variation Ideas:

  • Add raspberries for a mixed berry twist
  • Replace milk with yogurt for extra moisture
  • Add a crunchy sugar crust on top

📜 History

The pound cake dates back to 18th-century Europe, traditionally made with a pound each of butter, sugar, eggs, and flour. Over time, bakers began adding flavors like lemon and fruits to modernize it. The blueberry-lemon combination became especially popular in American baking for its refreshing contrast and seasonal appeal.

🧪 Formation (Texture & Science)

  • Butter + sugar create air pockets → soft crumb
  • Eggs provide structure and richness
  • Lemon juice adds slight acidity → tender texture
  • Flour gives structure while blueberries add moisture bursts

❤️ Lovers of This Cake

This cake is perfect for:

  • Tea lovers ☕
  • Fruit dessert fans 🍓
  • People who enjoy light but rich cakes
  • Anyone who loves your style of homemade comfort baking 😍

🏁 Conclusion

Blueberry Lemon Pound Cake is a timeless treat that feels both comforting and fresh. It’s simple enough for everyday baking but elegant enough to impress guests. With its buttery richness and citrus sparkle, one slice is never enough!

If you want, I can turn this into a super soft bakery-style version or even a moist yogurt blueberry lemon cake (you’ll love that one 👀🍰).

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