Lemon blueberry pound cake represents everything I love about baking from scratch – the way simple, quality ingredients transform into something absolutely magical. Today, I’m sharing this treasured lemon blueberry pound cake recipe that combines the classic richness of traditional pound cake with the bright, fresh flavors of lemon and juicy blueberries for a dessert that’s both elegant and comforting.
This lemon blueberry pound cake isn’t just any ordinary cake – it’s a carefully crafted balance of tangy lemon and sweet blueberries nestled in the most tender, buttery crumb you can imagine. The secret lies in the proper creaming technique and gentle folding that creates a cake so moist and flavorful that each slice feels like a celebration. The beautiful speckles of blueberries throughout the golden cake make it as stunning to look at as it is delicious to eat.
Whether you’re planning a special brunch, celebrating summer’s berry season, or simply want to fill your kitchen with the incredible aroma of homemade cake, this lemon blueberry pound cake delivers pure satisfaction and joy in every bite.
Ingredients
For the Rich Cake Base:
- 3 cups white sugar
- 2 cups butter, softened
- 6 large eggs
- 2 teaspoons lemon extract
- 4 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon grated fresh lemon zest
For Moisture and Flavor:
- 1 cup milk, room temperature
- 2 cups fresh blueberries
Instructions
1. Prepare Your Baking Foundation Preheat your oven to 350 degrees F (175 degrees C) and position a rack in the center for even baking. Thoroughly grease a 10-inch Bundt pan with butter, making sure to reach every curve and crevice of the decorative pan. Dust the greased pan generously with flour, tapping out any excess. This careful preparation is crucial for lemon blueberry pound cake because the beautiful shape is part of its appeal, and proper preparation ensures perfect release.
2. Master the Creaming Technique In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium-high speed for 5-7 minutes until the mixture is light in color and fluffy in texture. This extended creaming time is essential for lemon blueberry pound cake because it incorporates air that creates the tender crumb structure. The mixture should look pale yellow and feel noticeably lighter when properly creamed.
3. Add Eggs for Structure and Richness Beat in the eggs one at a time, allowing each egg to be fully incorporated before adding the next. This gradual addition prevents the batter from curdling and ensures smooth integration. After all eggs are incorporated, stir in the lemon extract, which provides that bright, citrusy flavor that makes this lemon blueberry pound cake so special. The batter should look smooth and well-combined at this stage.
4. Combine the Dry Ingredients In a separate bowl, whisk together the flour, baking powder, and fresh lemon zest until evenly distributed. The lemon zest adds incredible fragrance and intensifies the lemon flavor throughout your lemon blueberry pound cake. Make sure the zest is finely grated to distribute evenly without creating any bitter pockets.
5. Alternate Wet and Dry Additions Here’s where technique really matters for perfect lemon blueberry pound cake. Gradually add the flour mixture to your creamed butter mixture, alternating with the room temperature milk. Start and end with the flour mixture, mixing just until each addition is incorporated. I prefer using a large spatula and mixing by hand at this stage to avoid overmixing, which can make the cake tough. Scrape the bottom and sides of the bowl often to ensure even mixing.
6. Fold in the Star Ingredient Gently fold the fresh blueberries into the batter using a large spoon or spatula. The key word here is “gently” – you want to distribute the berries evenly throughout your lemon blueberry pound cake without breaking them or overmixing the batter. Toss the blueberries in a light coating of flour before folding them in to help prevent them from sinking during baking.
7. Bake to Golden Perfection Spoon the batter into your prepared Bundt pan, spreading it evenly with a spatula. The batter will be thick and rich, which is exactly what you want for a proper pound cake texture. Bake for 1 hour to 1 hour 20 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and the cake should start pulling slightly from the sides of the pan.
8. Cool for Perfect Results Allow the lemon blueberry pound cake to cool in the pan for at least 10 minutes before inverting. This cooling time is crucial because it allows the structure to set properly while preventing the cake from breaking. After 10 minutes, carefully invert the pan onto a wire cooling rack and let the cake cool completely before slicing.
Tips & Variations
Butter Temperature: Softened butter should give slightly when pressed but not be melted. This temperature is crucial for proper creaming and the final texture of your lemon blueberry pound cake.
Blueberry Preparation: Toss fresh blueberries in a tablespoon of flour before folding them in to prevent sinking. If using frozen berries, don’t thaw them first.
Room Temperature Ingredients: Ensure eggs and milk are at room temperature for best mixing results and optimal texture in your lemon blueberry pound cake.
Doneness Testing: Start checking at 1 hour, but don’t be surprised if it needs the full 1 hour 20 minutes. Pound cakes are dense and take time to bake through completely.
Storage Success: This cake actually improves in flavor after a day, as the lemon and blueberry flavors meld together. Store covered at room temperature for up to a week.
Freezing Options: Wrap the completely cooled lemon blueberry pound cake well and freeze for up to 3 months. Thaw overnight at room temperature.
Glaze Ideas: Try a simple lemon glaze made with powdered sugar and fresh lemon juice for an extra touch of elegance.
The Art of Perfect Pound Cake
What makes this lemon blueberry pound cake exceptional is understanding the traditional pound cake method while incorporating modern techniques for optimal results. The extended creaming time creates the light, tender crumb that distinguishes great pound cake from ordinary cake.
The alternating method of adding dry and wet ingredients prevents gluten overdevelopment while ensuring even mixing. This technique is especially important for lemon blueberry pound cake because the added fruit and flavorings need to be distributed evenly throughout the substantial batter.
The combination of lemon extract and fresh zest provides layers of lemon flavor – the extract gives overall brightness while the zest adds intense aromatic oils that make each bite fragrant and delicious.
Seasonal Celebrations and Occasions
This lemon blueberry pound cake is perfect for celebrating the height of blueberry season, but it’s delicious year-round. The bright lemon flavor makes it ideal for spring and summer gatherings, while the rich, comforting texture works beautifully for cozy fall and winter occasions.
The elegant Bundt shape makes it perfect for special occasions – no frosting required when you dust it with powdered sugar or serve it with fresh whipped cream and additional berries.
Nutritional Benefits Hidden in Deliciousness
While indulgent, this lemon blueberry pound cake does provide some nutritional benefits. Blueberries are packed with antioxidants and vitamins, while the eggs contribute protein and the dairy provides calcium. The from-scratch preparation means you control the quality of every ingredient.
The substantial nature of pound cake means a smaller slice is satisfying, making it easier to enjoy in moderation while still feeling completely satisfied.
Family Traditions and Memories
There’s something special about a from-scratch lemon blueberry pound cake that creates lasting memories. The process of creaming butter and sugar, the anticipation as it bakes, and the incredible aroma that fills your home all contribute to the experience beyond just the final taste.
This is the kind of cake that becomes a family favorite, requested for birthdays and special occasions, and eventually passed down through generations along with the memories of making it together.
Final Thoughts
This lemon blueberry pound cake represents the best of traditional baking – taking time to do things properly and using quality ingredients to create something truly special. While it requires a bit more effort than a cake mix recipe, the results are incomparably better and deeply satisfying.
The beauty of this recipe lies in how it balances rich tradition with bright, fresh flavors. Don’t worry about making it perfect – even an imperfect homemade lemon blueberry pound cake will be more delicious than anything store-bought.
I hope this recipe becomes as beloved in your kitchen as it has in mine. The combination of tangy lemon and sweet blueberries in that tender, buttery cake is pure magic.
From my kitchen to yours – happy baking!
Lemon Blueberry Pound Cake
Ingredients
Method
- Preheat your oven to 350 degrees F (175 degrees C) and position a rack in the center. Grease a 10-inch Bundt pan with butter and dust with flour.
- In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium-high speed for 5-7 minutes until light and fluffy.
- Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the lemon extract.
- In a separate bowl, whisk together flour, baking powder, and lemon zest.
- Gradually add flour mixture to the creamed butter mixture, alternating with milk. Start and end with flour.
- Gently fold in the blueberries, ensuring they are evenly distributed but not broken.
- Spread the batter into the prepared pan and bake for 1 hour to 1 hour 20 minutes until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.