Lemon Blueberry Pound Cake
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A super moist Lemon Blueberry Pound Cake bursting with bright lemon flavor and juicy blueberries. This loaf cake is the perfect brunch treat or sweet pick-me-up any time of day.
Today’s recipe is a fresh twist on my old favorite Moist Lemon Pound Cake recipe. Say hello to Lemon Blueberry Pound Cake.
We all know that pound cakes get a bad reputation for being too dense or too dry. This cake is anything but that. This light and fluffy loaf pound cake has a tender, delicate, moist crumb. It is filled to the brim with juicy blueberries and plenty of bright, refreshing citrus flavor.
The Lemon Blueberry Pound Cake tastes good as it is. But if you want an extra lemon flavor, you can drizzle it with lemon glaze. Decorate the top with more fresh blueberries and lemon slices for a show-stopping dessert. Every bite just melts in your mouth and checks all the boxes for the perfect anytime cake. It is a real crowd-pleaser any time of the year!
Ingredients You Need
Lemon Blueberry Pound Cake
- Blueberries. Find the ripest, juiciest, freshest blueberries you can find for the best result. To keep the berries from falling to the bottom of the loaf, be sure to coat them in flour before folding them into the batter. If you don’t have blueberries, this recipe also works with other berries such as raspberries and blackberries.
- Unsalted butter. Make sure to bring the butter to room temperature to get the best result.
- Granulated sugar. To sweeten and aerate the butter, making the cake soft.
- Lemon zest. It adds an amazing lemony flavor and aroma to the cake.
- Eggs. Make sure you use room-temperature eggs because they blend more evenly in batters.
- Vanilla extract. To enhance the flavor.
- All-purpose flour. Be careful when measuring the flour. Too much will make for a dry, crumbly cake.
- Baking powder. It makes the batter to rise during baking. It creates air bubbles that give your baked goods their light, airy texture. Be sure to check your expiration date for maximum freshness.
- Salt. To enhance the flavor of other ingredients.
Lemon Glaze
- Confectioners’ sugar. It dissolves easily, making it great for glaze.
- Lemon juice. To add extra lemony flavor.
Can You Use Frozen Blueberries?
Use fresh blueberries for the blueberries as frozen blueberries tend to bleed into the batter, turning it partially purple. if you don’t have fresh blueberries on hand, frozen will work too. If using frozen blueberries, do not thaw them before adding them to the batter.
Whether you are using fresh or frozen berries, coat them first in a little bit of flour to prevent them from sinking to the bottom of the cake. The batter is thick so the berries shouldn’t sink too much but dunking them in some regular all-purpose flour will give you a little extra assurance. Gently fold the blueberries into the cake batter, being careful not to over mix or the juices may bleed.
How to Glaze Pound Cake
Simply whisk together confectioners’ sugar with lemon juice until smooth. Feel free to play with the ratios until it’s just right. If the glaze is too thick, add more lemon juice. If too thin, add more confectioners’ sugar. Spread the glaze over the cooled cake and allow it to set. Once the glaze has set, use a sharp, serrated knife to slice the cake.
Baking Tips
- Grease and flour the pan. To unmold the cake easier.
- Measure the flour correctly. The number one reason that cakes come out too dense is because too much flour was added to the batter. I suggest using a digital scale for accurate measurements. If you are using volume measurement, begin by fluffing the flour first with a fork and then use a large spoon to transfer the flour to a measuring cup. Level the top with the flat side of a butter knife before pouring it into a bowl.
- Have ingredients at room temperature. Room-temperature ingredients mix much more effortlessly into the batter.
- Don’t overmix. Avoid overmixing the batter as it will lead to a tough and rubbery cake.
- Don’t overfill the mold. You should fill them about 80% full as the cake rises during baking.
- Tap the mold before baking. To make sure there are no gaps between the cake batter and the mold at the base or around the sides. Tapping the mold a few times on the counter before baking also removes any large air pockets that may cause uneven texture in your finished cake.
- Cool the cake completely before glazing it. The glaze will melt if you drizzle it when the cake is still warm.
How to Store
It’s best to store the leftovers at room temperature with an airtight cover. On average, the cakes will last for 3-4 days when stored properly at room temperature. Don’t refrigerate pound cake as the texture and the flavor of the cake will have drastically changed after being kept in the refrigerator.
More Blueberry Recipes
Ingredients
Lemon Blueberry Pound Cake
- 2/3 cup (150 gr) unsalted butter, room temperature
- 3/4 cup (150 gr) granulated sugar
- Lemon zest, from 1 lemon
- 3 eggs
- 1 1/2 tsp vanilla extract
- 1 1/4 cups (150 gr) all-purpose flour, plus more for coating the pan and blueberries
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups (200 gr) fresh or frozen blueberries
Lemon Glaze
- 2/3 cup (85 gr) confectioners' sugar
- 1 – 1 1/2 tbsp lemon juice
Instructions
Lemon Blueberry Pound Cake
- Preheat the oven to 340℉/170℃. Grease and flour an 8.5×4.5 inch/21×11 cm loaf pan. Shake off the excess flour.
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the butter, granulated sugar, and lemon zest until pale and fluffy. Scrape the side with a spatula.
- Add eggs and vanilla extract. Beat until well combined.
- Sift in all-purpose flour, baking powder, and salt. Beat on the lowest speed until just combined. Don't overmix.
- In a medium bowl, toss blueberries in 1/2 tbsp all-purpose flour. This helps keep them suspended in the batter. Add blueberries into the batter and gently fold them in. Fold just enough to evenly distribute.
- Transfer the batter to the prepared loaf pan. Level the top evenly with the spatula. Tap the mold on the working surface a few times to remove the air bubbles.
- Bake for 45-55 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes. Turn the cake onto a cooling rack and cool completely.
Glaze
- In a bowl, sift in confectioners' sugar. Add lemon juice and stir until combined. If it’s too thick, add extra lemon juice. If it’s too fluid, mix in another spoonful of sugar.
- Pour or spread over the cake set on a rack over a baking tray.
- Allow the glaze to set before serving.
- Cut the pound cake with a serrated knife. Serve.
Notes
Video
Nutrition
The best! Moist, lemony, and good amount of blueberries!