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The Ultimate Lemon Blueberry Pound Cake: A Zesty Summer Delight

Delight in the quintessential flavors of summer with this exquisite Lemon Blueberry Pound Cake. Perfectly baked to a golden hue and adorned with a luscious, sweet lemon glaze, this cake promises a symphony of fruity, zesty, and utterly delightful tastes. It’s the perfect centerpiece for any gathering, from backyard BBQs to quiet afternoon teas, embodying the freshness and vibrancy of the season.

Lemon and Blueberries: A Match Made in Culinary Heaven

The culinary world often celebrates certain flavor pairings as truly iconic, and lemon with blueberries undoubtedly sits atop that list. This dynamic duo offers a harmonious balance where the bright, citrusy notes of lemon expertly enhance the natural sweetness and subtle tartness of fresh blueberries, without ever overpowering them. It’s a combination that evokes feelings of sunshine and leisurely summer days, making it a perennial favorite for bakers and dessert enthusiasts alike.

Throughout my baking journey, this incredible pairing has inspired countless creations. You might recall favorites like our Lemon Blueberry Poke Cake, the irresistibly tangy Blueberry Lemon Bars, or the wonderfully light Lemon Blueberry Yogurt Cake. Each recipe highlights the versatility and sheer deliciousness of these two ingredients together. This particular Lemon Blueberry Pound Cake stands out for its incredibly moist crumb, the gentle burst of blueberries in every bite, and a vibrant lemon essence that permeates both the cake itself and its glistening glaze. It’s an ideal summer cake, not only because it captures the season’s spirit but also because it brilliantly showcases the abundance of this juicy summer fruit.

A classic pound cake, traditionally made with a pound each of flour, butter, eggs, and sugar, is known for its dense yet tender crumb and rich flavor. Our lemon blueberry rendition elevates this beloved classic by infusing it with bright, refreshing flavors, transforming it into a cake that is both comforting and exhilarating. The natural oils from the lemon zest release their aromatic essence during baking, mingling beautifully with the sweet juiciness of the blueberries. This cake is not just a dessert; it’s an experience, a delightful ode to the simple pleasures of summer baking.

Close up photo of a slice of Lemon Blueberry Pound Cake.

Essential Tips and Troubleshooting for Your Lemon Blueberry Pound Cake

Achieving the perfect pound cake can sometimes feel like a delicate art, but with these answers to common questions, you’ll be baking with confidence and ease. From ingredient choices to storage, we’ve got you covered for a flawless Lemon Blueberry Pound Cake every time.

Can I use frozen blueberries for this recipe?

Absolutely! Frozen blueberries are a fantastic option and often a convenient choice, especially when fresh blueberries are out of season or expensive. A great benefit of using frozen fruit is that it’s typically picked and flash-frozen at its peak of ripeness, locking in all its vibrant flavor and nutritional value. This means you can enjoy this delightful Lemon Blueberry Pound Cake any time of the year! There’s no need to thaw the blueberries before adding them to the cake batter. Adding them frozen helps prevent them from bleeding too much color into the batter and helps them maintain their shape during baking. Just remember to toss them with flour as instructed, whether fresh or frozen.

Why is it important to add flour to the blueberries?

Tossing your blueberries with a tablespoon of flour before incorporating them into the batter is a clever trick to ensure even distribution throughout your pound cake. The flour creates a light coating that helps the blueberries suspend themselves in the batter rather than sinking to the bottom during baking. Without this step, you might end up with a delicious cake, but with most of the blueberries clustered at the very bottom. While it’s a helpful step for visual appeal and an even berry distribution, don’t fret if you accidentally forget it – the cake will still taste absolutely wonderful, just with your blueberries a little cozier together at the base.

Why do all the ingredients need to be at room temperature?

Bringing all your cold ingredients, such as butter, eggs, buttermilk, and sour cream, to room temperature is a crucial step for the success of your pound cake. When these ingredients are at room temperature, they emulsify more effectively, meaning they blend together smoothly and evenly. This creates a homogeneous batter that traps air more efficiently during mixing, which in turn helps the cake rise beautifully and develop a light, fluffy, and tender crumb. Cold ingredients, on the other hand, can cause the batter to curdle, leading to a denser, tougher texture. Planning ahead by taking your ingredients out a couple of hours before you start baking can make a significant difference in the final outcome of your Lemon Blueberry Pound Cake.

Can I use a standard Bundt pan for this recipe?

Yes, absolutely! While I’ve used a fun-shaped silicone Bundt mold in the images, this Lemon Blueberry Pound Cake recipe is perfectly designed to work with any standard 9-inch (8-cup capacity) Bundt pan. Whether you have a classic fluted metal pan or a decorative silicone one, the baking time and results should be consistent. The key is to ensure your pan is well-greased and floured (or use a baking spray with flour) to prevent sticking and ensure an easy release, preserving the beautiful shape of your cake.

Should I sift the flour first?

Sifting flour is a technique that can yield a slightly more delicate and airy cake. It helps to aerate the flour, removing any lumps and making it lighter, which can contribute to a softer crumb in your finished pound cake. While I generally prefer to keep recipes as straightforward as possible, avoiding unnecessary extra steps, if you have the time and are aiming for that extra touch of fluffiness, sifting your flour is certainly a beneficial addition. It’s not absolutely essential for a delicious outcome, but it can enhance the cake’s texture ever-so-slightly, making it a worthwhile consideration for those who enjoy the finer details of baking.

How do I store leftover Lemon Blueberry Pound Cake?

Proper storage is key to enjoying your delicious Lemon Blueberry Pound Cake for as long as possible. At room temperature, covered tightly to prevent drying out, this cake will remain fresh and delightful for up to 2 days. For extended freshness, you can store it in the refrigerator for up to 1 week. If you’re planning to enjoy it much later, this cake also freezes exceptionally well. To freeze, bake and cool the cake completely as directed, but do not apply the glaze. Once cooled, wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. It will keep well in the freezer for up to 2 months. When ready to serve, simply defrost the cake at room temperature or in the refrigerator, and then prepare and drizzle the fresh lemon glaze over the top for that perfect finish.

Photo of a slice of the Lemon Blueberry Pound Cake being pulled out with cake server.

Key Ingredients for a Perfectly Moist Lemon Blueberry Pound Cake

Crafting this flavorful Lemon Blueberry Pound Cake requires a selection of fresh, high-quality ingredients, all brought to room temperature for the best results. Each component plays a vital role in achieving the desired texture, rise, and vibrant taste that makes this cake so irresistible.

**All-purpose flour:** The structural backbone of our cake, providing substance and tenderness.
**Baking powder:** The leavening agent that helps our pound cake rise beautifully and achieve a light crumb.
**Salt:** A crucial flavor enhancer, balancing the sweetness and brightening all the other ingredients.
**Blueberries:** The star fruit, offering bursts of juicy sweetness and a delightful tart counterpoint.
**Unsalted butter (room temperature):** Contributes richness, tenderness, and a buttery flavor. Room temperature butter creams better with sugar.
**Granulated sugar:** Provides sweetness, helps tenderize the cake, and contributes to its golden crust.
**Vanilla extract:** Adds a warm, aromatic depth that complements both lemon and blueberry.
**Large eggs (room temperature):** Bind the ingredients, add moisture, and contribute to the cake’s structure and richness. Room temperature eggs emulsify better.
**Buttermilk (room temperature):** Adds a slight tang and reacts with baking powder to create a moist, tender crumb.
**Sour cream (room temperature):** Enhances moisture, richness, and creates a wonderfully tender texture.
**Freshly squeezed lemon juice:** Provides essential tartness and brightens the overall flavor profile of both the cake and the glaze.
**Freshly grated lemon zest:** Carries the concentrated essential oils of the lemon, delivering an intense, aromatic lemon flavor without adding excess liquid.
**Powdered sugar:** The base for our smooth, pourable lemon glaze, dissolving easily for a perfect finish.

Ingredients needed to make bundt cake: all-purpose flour, baking powder, salt, blueberries, unsalted butter, granulated sugar, vanilla extract, eggs, buttermilk, sour cream, lemon juice, lemon zest and powdered sugar.

Crafting Your Delightful Lemon Blueberry Pound Cake: A Step-by-Step Guide

Follow these detailed instructions to create a perfectly moist and flavorful Lemon Blueberry Pound Cake, ideal for any occasion. Remember to have all your ingredients at room temperature for the best results!

Preparation is Key

Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch (8-cup capacity) Bundt cake pan by thoroughly greasing it with cooking spray. For extra assurance against sticking, I recommend using a cooking spray that contains flour. This helps ensure your beautifully baked pound cake releases effortlessly.
In a large mixing bowl, combine the dry ingredients for your cake. Whisk together 2 cups of all-purpose flour, the baking powder, and salt until they are well-combined. Set this bowl aside for later.
In a separate, smaller bowl, gently toss the fresh (or frozen, unthawed) blueberries with the remaining tablespoon of all-purpose flour. This step is crucial for preventing the blueberries from sinking to the bottom of the cake during baking. Set these floured berries aside.

Dry ingredients in white bowl surrounded by fresh blueberries, lemon, eggs and milk.

Creating the Batter

In another large bowl, using an electric hand mixer on medium-high speed, cream together the softened unsalted butter and granulated sugar. Beat them until the mixture becomes light, fluffy, and pale in color, typically taking about 3-5 minutes. Periodically scrape down the sides of the bowl with a rubber spatula to ensure everything is evenly incorporated.
Add the vanilla extract to the butter-sugar mixture and beat briefly until just combined, infusing the base with its warm aroma.

Reduce the mixer speed to low. Add the large eggs one at a time, beating after each addition until just fully incorporated. Be careful not to overmix at this stage, as overmixing can lead to a tougher, rubbery cake texture.

Sugar and butter beaten together with egg added on top in a clear bowl.

Combining Wet and Dry Ingredients

In a medium separate bowl, whisk together the buttermilk, sour cream, and freshly squeezed lemon juice until smooth. This is your wet mixture.
With the mixer still on low speed, gradually add the dry flour mixture to the butter-egg mixture, alternating with the buttermilk mixture. Begin by adding about half of the flour mixture, mix until just combined, then add half of the buttermilk mixture, mix again. Repeat with the remaining flour and buttermilk until the cake batter is just blended. Again, be very careful not to overmix; stop as soon as no dry streaks of flour are visible.

Half of flour mixture added to egg and butter mixture in bowl.

Using your rubber spatula, gently fold in the freshly grated lemon zest. This adds a burst of concentrated lemon aroma and flavor to the batter.

Lemon zest added to cake batter in clear bowl.

Finally, and most importantly, gently fold in the floured blueberries into the cake batter. Use a light hand and minimal strokes to avoid breaking up the delicate berries, which could cause them to bleed excessively into the batter or sink during baking.

fresh flour coated lueberries added to cake batter in bowl.

Baking and Cooling

Carefully pour the prepared batter into your greased and floured Bundt pan, spreading it evenly.

combined cake batter poured into red silicone bundt pan.

Bake in the preheated oven for approximately 55-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached. Baking times can vary slightly depending on your oven.
Once baked, remove the cake from the oven and let it cool in the Bundt pan on a wire rack for about 45 minutes. This allows the cake to firm up and makes it easier to remove from the pan without breaking.
After 45 minutes, carefully invert the cake onto the wire rack to fully cool. Ensure the cake is completely cool before glazing; otherwise, the glaze will simply melt and run off.

fully baked cake, removed from bundt pan and cooling on wire rack.

Crafting the Zesty Lemon Glaze

While the cake cools, prepare the simple yet vibrant lemon glaze. In a small bowl, combine the powdered sugar with 2 tablespoons of freshly squeezed lemon juice. Whisk until smooth.
Gradually add more lemon juice, one teaspoon at a time, until you reach your desired consistency. The glaze should be thick enough to cling to the cake but still pourable.

Glaze ingredients mixed together in bowl.

Once the cake is completely cooled, generously drizzle the lemon glaze over the top, allowing it to cascade down the sides.

Finished Lemon Blueberry Pound Cake with glaze on a white cake stand.

Allow the glaze to set for a few minutes before slicing and serving. Enjoy every moist, fruity, and zesty bite of your homemade Lemon Blueberry Pound Cake!

Overhead, close up photoof one slice of Lemon Blueberry Pound Cake with fork in background.

Want More Delicious Recipes? Explore Our Berry and Lemon Favorites!

If you’ve fallen in love with the bright flavors of this Lemon Blueberry Pound Cake, you’re in for a treat! We have a wide array of delicious recipes featuring juicy blueberries and zesty lemons, perfect for any occasion. Dive into these tempting creations and expand your baking repertoire:

Classic Southern Pound Cake: For those who appreciate the timeless elegance of a traditional pound cake.
Easy Homemade Blueberry Pie: A rustic and comforting dessert bursting with fresh berry flavor.
Lemon Blueberry Coffee Cake: Perfect for breakfast or brunch, combining tender cake with a delightful crumble topping.
Best Blueberry Cobbler: A warm, bubbly, and utterly satisfying dessert.
Lemon Blueberry Muffins: Light, fluffy, and bursting with berries – ideal for a grab-and-go treat.
Blueberry Buckle: A charming cake-like dessert with a streusel topping and generous blueberry distribution.
Blueberry Pull Apart Bread: A fun, shareable, and wonderfully sweet bread, perfect for entertaining.
Blueberry Cheesecake Crescent Rolls: A quick and easy dessert featuring creamy cheesecake and fresh blueberries wrapped in flaky pastry.

Lemon Blueberry Pound Cake

Fruity, flavorful and perfect for summer, this Lemon Blueberry Pound Cake is baked to perfection and glazed with a sweet lemon icing.

Rating: 5/5 stars (9 Reviews)

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 12

Author: Brandie Skibinski

Ingredients

Cake:

2 cups (plus 1 Tablespoon) all-purpose flour
1 ¼ teaspoon baking powder
½ teaspoon salt
1 cup fresh blueberries
½ cup unsalted butter, room temperature
1 ¼ cup granulated sugar
2 teaspoons vanilla extract
3 large eggs, room temperature
½ cup buttermilk, room temperature
¼ cup sour cream, room temperature
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons freshly grated lemon zest

Glaze:

1 cup powdered sugar
2-3 Tablespoons freshly squeezed lemon juice

Instructions

Preheat the oven to 350°F (175°C) and spray a 9-inch (8 cup) Bundt cake tin well with cooking spray. I like to use the cooking spray that has flour in it.
In a large mixing bowl, whisk together 2 cups of flour, baking powder and salt. Set aside.
In a separate small bowl, toss the blueberries with remaining tablespoon of all-purpose flour. Set aside.
In another bowl, using an electric hand mixer on medium-high speed, beat together butter and sugar until light and fluffy. Scrape down the sides of the bowl as needed with a rubber spatula. Add in the vanilla extract and beat until combined.
With the mixer on low speed, add eggs, one at a time, and whisk until fully incorporated. Do not over mix.
In a medium bowl, combine the buttermilk, sour cream and lemon juice.
With the mixer still on low speed, add flour mix to the butter-egg mix alternating with the buttermilk mixture. First add half the flour, then half the buttermilk, then half the flour then the rest of the buttermilk. Beat until just combined to form the cake batter.
With the rubber spatula, fold in the lemon zest.
And then gently fold in the floured blueberries into the cake batter.
Pour batter into the prepared Bundt pan.
Bake at 350°F (175°C) for about 55-60 minutes. The cake is done when a wooden skewer inserted into the center of cake comes out clean or only with a few crumbs.
Cool the cake in the pan on a wire rack for 45 minutes, then carefully release the cake onto the wire rack and leave to cool completely.

To make the glaze:

Add lemon juice to powdered sugar 1 tbsp at a time until desired consistency. Drizzle glaze on top of completely cooled cake before slicing to serve.

Notes

This cake can be frozen, see tips in the FAQ section above.
Make sure that all your ingredients are at room temperature for optimal mixing and texture.
You can use frozen blueberries in place of fresh; no thawing is necessary.
Don’t overmix the cake batter, especially after adding eggs and flour. This will cause your cake to become dense and tough.
When adding the blueberries, fold them in gently. Overmixing can cause the blueberries to break up and potentially sink to the bottom while baking.
Ensure your baking powder is fresh for proper leavening and cake rise.
A standard 9-inch (8-cup) Bundt pan can be used. It doesn’t need to be silicone or in the same decorative shape shown here.

Course: Dessert

Cuisine: American

Nutrition

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.