This lemon blueberry pound cake is a classic dessert with a bright, citrusy flavor and sweet bursts of blueberry in every slice. Its dense yet tender crumb makes it perfect for slicing and serving on its own, with a dusting of powdered sugar, or drizzled with a light glaze. The combination of lemon and blueberries offers a refreshing twist on traditional pound cake, making it suitable for warm-weather gatherings, afternoon tea, or as a year-round treat.
The recipe follows the traditional creaming method to create a rich texture while incorporating the brightness of lemon zest and extract. Fresh blueberries add both flavor and a beautiful pop of color. Using a Bundt pan ensures an elegant presentation, but this batter also works well in loaf pans.
Servings: 16
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 45 minutes
Ingredients
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon grated lemon zest
1 teaspoon lemon extract
1 cup milk, at room temperature
2 cups fresh blueberries
Instructions
Preheat oven
Set your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan, making sure all the grooves are well coated to prevent sticking.
Cream butter and sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This process takes about 5 to 7 minutes and helps incorporate air into the batter, giving the pound cake its characteristic tender texture.
Add eggs and flavorings
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This prevents the batter from curdling and helps maintain a smooth consistency. Stir in the lemon extract for an extra boost of citrus aroma.
Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and grated lemon zest. This step evenly distributes the leavening agent and zest, so the flavor and texture remain consistent throughout the cake.
Alternate adding flour and milk
Reduce the mixer speed to low. Add the dry ingredients to the butter mixture in three parts, alternating with the milk in two parts. Begin and end with the dry ingredients. Mix just until combined after each addition to avoid overmixing, which can make the cake dense.
Fold in the blueberries
Gently fold in the fresh blueberries using a spatula. Be careful not to overmix to prevent breaking the berries, which could cause the batter to streak. If desired, toss the blueberries in a tablespoon of flour before adding them to help prevent them from sinking during baking.
Fill the pan and bake
Spoon the batter evenly into the prepared Bundt pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for about 1 hour 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and release
Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack. Let it cool completely before slicing to ensure clean, even cuts.
Serving suggestions
This cake is delicious served plain, but you can dust it with powdered sugar for a simple finish or drizzle it with a lemon glaze for extra sweetness and shine. It pairs wonderfully with tea, coffee, or a scoop of vanilla ice cream. Fresh berries on the side make for a colorful and fresh presentation.
Tips for best results
Ensure all ingredients are at room temperature before starting. This helps them blend more evenly and improves the final texture. Creaming the butter and sugar thoroughly is essential for a light and tender crumb. When folding in blueberries, use gentle movements to keep them intact and avoid excess moisture in the batter.
Variations
For a stronger lemon flavor, replace part of the milk with fresh lemon juice and add extra zest. You can also try using mixed berries for a different flavor profile or swap the lemon extract for vanilla extract for a subtler citrus taste. A cream cheese glaze instead of lemon glaze creates a richer finish.
Storage and freezing
Store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap, then in foil, and freeze for up to two months. To serve after freezing, thaw at room temperature and glaze just before serving if desired.
Why this cake stands out
The buttery base of a traditional pound cake is elevated by the freshness of lemon and the juiciness of blueberries. The tender crumb contrasts with the bursts of fruit, creating a balance of richness and lightness. It is a crowd-pleaser for any occasion, from casual family gatherings to more formal celebrations.
Making this cake at home means you can enjoy it at its freshest, when the exterior still has a slight crispness from baking and the interior is soft and fragrant. It’s a dessert that’s as enjoyable to bake as it is to share, and once you’ve made it, you’ll likely find yourself returning to it whenever you need a reliable, flavorful cake recipe.