Lemon Blueberry Pound Cake
This Lemon Blueberry Pound Cake is an insanely rich and buttery cake that's lightly scented with lemon, and chock full of fresh summer blueberries.
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This simple recipe is full of juicy blueberries and just enough fresh lemon flavor to make this wonderful buttery pound cake taste bright and vibrant.
Lemon and blueberry is a brilliant pairing, and one of my all time favs. The tangy lemon balances out the sweet berries, and the fragrant zest really compliments their flavor.
Pound cake is made with gobs and gobs of butter, which is why it's so irresistible. This cake is exceptionally buttery, lightly scented with lemon, and filled with all the blueberries you can handle.
I'm so lucky to live a few miles from Hammonton, New Jersey, which is the blueberry capital of the world. Jersey blueberries are so plump, so sweet, so juicy, and widely available across the country in July. If you find them, buy them!
This delicious cake is great for breakfast with a cup of coffee, and it's a super versatile cake that's as perfect for a summer brunch as it is for a fancy dessert.
If you love the flavor combination of lemon and blueberry, try these Blueberry Lemon Ricotta Pancakes, or my favorite Kale Blueberry Salad made with massaged kale, sunflower seeds, and blueberries. You can also opt to drink your berries (highly recommended) in this super summery Rosemary Blueberry Vodka Spritzer!
Why This Recipe Works
- Made with less than 10 simple ingredients.
- Can be prepared up to three days in advance, or frozen for 3 months!
- The bright lemon flavor balances the rich buttery taste of pound cake.
Blueberries - Fresh berries are best, but you can use frozen blueberries in a pinch. Just thaw and drain them well before adding to the batter. Just note that frozen berries may your cake will turn purple!
Eggs - Use good quality, fresh pasture raised eggs and make sure they're room temperature for best results.
Unsalted butter - Softened to room temperature. If using salted butter, reduce the salt in the recipe to ¼ teaspoon.
Lemon - Get fresh lemon juice and zest from fresh lemons. You'll need 1-2 medium or large lemons.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
Loaf pan - A 9" x 5" loaf pan works best for this recipe.
Electric mixer - You'll need a stand mixer with a paddle attachment or electric hand mixer with beaters to cream the butter and sugar together.
Step by Step Instructions
- Preheat the oven to 325 degrees.
- Generously butter the bottom and sides of a 9”x5” loaf pan, then sprinkle with two tablespoons sugar. Swirl the pan around to coat, then tap out any excess.
- In a stand mixer with a paddle attachment (or electric beaters), beat butter with sugar on medium speed, until light and fluffy, about 4 minutes. Add the eggs, one at a time, being sure to fully incorporate each one before adding the next. Continue beating until the mixture is very light, about 3 minutes, then mix in vanilla extract, lemon zest, and lemon juice.
- Set ¼ cup flour aside and add remaining dry ingredients, a little bit at a time, and mix until just combined.
- In a separate small bowl, add the blueberries with the remaining ¼ cup of flour and toss to coat. Add blueberry flour mixture to the batter, then gently mix until just incorporated, being very careful not to break the blueberries apart.
- Pour batter into the prepared pan and smooth out the top. Bake in preheated oven for about 60-75 minutes or until a toothpick inserted into the center comes out clean. The top should be a nice golden brown color.
- Let cake cool completely, then slice and serve with dollops of fresh whipped cream.
Tips for Success
- Don't overmix the batter or it can result in a dry and dense cake.
- Don't skip coating the blueberries in flour. This helps prevent them from sinking to the bottom of the pan while baking.
- Zest your lemons before juicing them. It's WAY easier.
- Be sure to measure your flour loosely in a measuring cup and level with a knife. Too much flour can can dry out the cake.
Serving Suggestions
Serve this wonderful cake for dessert with fresh whipped cream, after enjoying a meal of pan Seared Scallops and Spring Risotto or a hearty bowl of New England Clam Chowder.
This blueberry lemon pound cake is a wonderful brunch treat, served alongside Asparagus Goat Cheese Quiche and a cup of Cold Brew Coffee.
FAQ
Wrap cake in plastic wrap or store in an airtight container at room temperature for 2-3 days. I don't recommend storing in the refrigerator as it can dry it out.
To freeze: Tightly wrap in plastic wrap, then with a layer of aluminum foil or place in a zip top bag. You can freeze individual slices or the whole loaf. Thaw overnight in the refrigerator before eating.
Pound cakes are more dense than standard cakes. No leavening agent (baking soda or baking powder) is used to give rise to the cake. Pound cake is light from the eggs.
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The Best Lemon Blueberry Pound Cake Recipe
Ingredients
- 14 tablespoons (1 package) unsalted butter softened, plus more for greasing the pan
- 1 ¼ cups plus 2 tablespoons sugar divided
- 5 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 ¼ cups plus ¼ cup all purpose flour divided
- ½ teaspoon salt
- 1 pint fresh blueberries
- Fresh whipped cream for serving (optional)
Instructions
- Preheat the oven to 325 degrees.
- Generously butter the bottom and sides of a 9”x5” loaf pan, then sprinkle with two tablespoons sugar. Swirl the pan around to coat, then tap out any excess.
- Use an electric mixer to beat unsalted Finlandia butter with 1 ¼ cups sugar until light and fluffy, about 4 minutes. Add the eggs, one at a time, being sure to fully incorporate each one before adding the next. Continue beating until the mixture is very light, about 3 minutes, then mix in vanilla extract, lemon zest, and lemon juice.
- Add 1 ¼ cups flour, a little bit at a time, along with the salt, and mix until just combined.
- In a separate bowl, add the blueberries with the remaining ¼ cup of flour and toss to coat. Add blueberries and all of the flour to the batter, then gently mix until just incorporated, being very careful not to break the blueberries apart.
- Transfer batter to the prepared loaf pan and smooth out the top. Bake for about 60-75 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely, then slice and serve with dollops of fresh whipped cream.
Notes
- Don't overmix the batter. Overmixing can result in dry and dense cake.
- For best results, don't skip coating the blueberries in flour. This helps prevent them from sinking to the bottom of the pan while baking.
- Zest your lemons before juicing them.
- Be sure to measure your flour in a measuring cup and level with a knife. You don't want too much flour, or it can dry out the cake.
- Make sure to cream together the butter and sugar really well. You'll likely think it's time to stop before it actually is. The sugar shouldn't be overly gritty and should be starting to dissolve in the butter.
Drool city population me. I cannot get over how INCREDIBLE this looks. My favorite summer flavor combo!
thanks Karly!! It's such a tasty cake 😀
Is there any better flavor combination that blueberries and lemon?!?! And then add butter...
Very nice recipe.
Seriously!! Thanks Rod!!