• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Coley Cooks
  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Casseroles
    • Chicken + Poultry
    • Cookies + Bars
    • Drinks
    • Frozen Treats
    • Pasta + Risotto
    • Pies + Tarts
    • Meat
    • Salads
    • Seafood
    • Snacks
    • Soups + Stews
    • Starchy Sides
    • Vegetable Sides
    • Vegetarian Main
  • Privacy Policy
  • Subscribe
  • Navigation Menu: Social Icons

    menu icon
    go to homepage
    subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Privacy Policy
    ×
    Home » Recipes » Cakes

    Lemon Blueberry Poundcake (Video!)

    Published: Aug 1, 2017 · Modified: Feb 20, 2021 by Coley · This post may contain affiliate links.

    Jump to Recipe

    This Lemon Blueberry Poundcake is an insanely rich and buttery poundcake that's lightly scented with lemon, and chock full of fresh summer blueberries.

    I love summertime in New Jersey for so many reasons, and one of them is most definitely the blueberries.

    Earlier this summer I became a bit berried-out thanks to a little smoothie shop called Soulberri. I had berries coming out of my ears. I spent almost the entire month of July abstaining from blueberries, until this past weekend when I got word that it was the last week to buy them at the farmer's market. Naturally, I impulse bought 6 whole pints and then couldn't stop popping them into my mouth. It was as though I'd completely forgotten how tasty they are. So plump, so sweet, so juicy. Jersey blueberries really are the best.

    Close up of slices of lemon blueberry pound cake.A slice of lemon blueberry pound cake topped with whipped cream on a dessert plate.

    I have quite a few blueberry recipes floating around on Coley Cooks, and I'm just now realizing that so many of them also include lemon. 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. If you love lemon and blueberry as much as me, try these lemon blueberry ricotta pancakes, or one of my all time favorite salads made with massaged kale, sunflower seeds, and obviously blueberries. You can also opt to drink your berries (highly recommended) in this super summery cocktail.

    This time I decided to bake them into a cake. Pound cake, to be exact, because it's one of my favorite kinds of cake. Why? Butter. (Duh.) Pound cake is made with gobs and gobs of butter, which is why it tastes so irresistible. This cake is exceptionally buttery, lightly scented with lemon, and filled with all the blueberries you can handle.

    Slice of blueberry lemon pound cake with fresh blueberries and whipped cream on a dessert plate.A fork cutting a bite off a slice of lemon blueberry pound cake on a small plate.

    This recipe is definitely best when made with fresh berries (pictured), but if the season has already passed where you are, it will work out fine with frozen berries, too. Just be sure to thaw the berries first, drain out the liquid, and be okay with the idea that your whole cake might turn purple (some people are into that).

    I actually planted two blueberry bushes in my garden this year, but they're small and haven't really produced yet. Here's to hoping that next season provides me with enough fruit to make lemon blueberry poundcake for all.

    Three slices of lemon blueberry pound cake cut off a loaf on a wood cutting board.

    One Year Ago: Summer Corn + Green Beans with Herb Butter, Lentil Beet Burgers with Green Goddess Dressing, Apricot Pistachio Tart, Fried Manchego Cheese with Lavender Honey

    Two Years Ago:Oven Baked Beet Chips, Rosemary Brown Butter Pecan Ice Cream, Grilled Zucchini Bruschetta with Whipped Ricotta and Mint, Thai Cucumber Salad, Summer Kale and Blueberry Salad

    Print

    Lemon Blueberry Pound Cake

    Lemon blueberry pound cake slices on a wood cutting board.
    Print Recipe

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    No reviews

    This Lemon Blueberry Poundcake is an insanely rich and buttery poundcake that's lightly scented with lemon, and chock full of fresh summer blueberries.

    • Author: Nicole Gaffney (ColeyCooks.com)
    • Prep Time: 20 minutes
    • Cook Time: 1 hour 15 minutes
    • Total Time: 1 hour 35 minutes
    • Yield: 1 cake, 8-10 servings 1x
    • Category: cake
    • Method: baked
    • Cuisine: dessert

    Ingredients

    Scale
    • 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

    1. Preheat the oven to 325 degrees.
    2. 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.
    3. 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.
    4. Add 1 ¼ cups flour, a little bit at a time, along with the salt, and mix until just combined.
    5. 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.
    6. 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.
    7. Allow the cake to cool completely, then slice and serve with dollops of fresh whipped cream.

    Nutrition

    • Serving Size:
    • Calories: 439
    • Sugar: 35.2 g
    • Sodium: 193.6 mg
    • Fat: 23.5 g
    • Carbohydrates: 52.2 g
    • Protein: 6.4 g
    • Cholesterol: 169.7 mg

    Keywords: lemon, blueberry, butter, poundcake, dessert, summer, spring, easy, whipped cream

    Did you make this recipe?

    Please leave a review and star rating ⭐️ to help other cooks!

    Lemon Blueberry Pound Cake | ColeyCooks.com

    More Cake Recipes

    • Three mini chocolate souffles in ramekins next to a bowl of freshly whipped cream.
      4 Ingredient Flourless Chocolate Soufflé Cakes
    • A blue plate with a piece of plum torte and a fork.
      The New York Times Plum Torte
    • A slice of pumpkin tiramisu on a blue plate with the cake and pumpkins in the background.
      Easy No Bake Pumpkin Tiramisu
    • Top view of a flourless chocolate cake with a cracked top and cardamom pods
      Turkish Coffee Flourless Chocolate Cake

    Reader Interactions

    Comments

      Did you make this recipe? Please leave a rating and review! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Rod Thorell

      August 01, 2017 at 12:36 pm

      Is there any better flavor combination that blueberries and lemon?!?! And then add butter...
      Very nice recipe.

      Reply
      • Coley

        September 09, 2017 at 3:51 pm

        Seriously!! Thanks Rod!!

        Reply
    2. Karly

      August 02, 2017 at 2:58 am

      Drool city population me. I cannot get over how INCREDIBLE this looks. My favorite summer flavor combo!

      Reply
      • Coley

        September 09, 2017 at 3:51 pm

        thanks Karly!! It's such a tasty cake 😀

        Reply

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Nicole Gaffney smiling for the camera
    I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a chef and recipe developer specializing in seafood and Italian cuisine. Welcome to Coley Cooks! About Nicole Gaffney

    Italian Recipes

    Side view of a plate of a serving eggplant parmesan with a fork.

    Easy Baked Eggplant Parmesan

    overhead shot of vegetable risotto with asparagus, chives, and rice scattered in the background

    Spring Vegetable Risotto with Asparagus, Peas, Radishes and Leeks

    bowl of rigatoni pasta with a fork

    Rigatoni with Italian Sausage, Mascarpone + Walnuts

    A blue plate with slices of farinata di ceci.

    Farinata di Ceci: Italian Chickpea Pancake (Socca)

    Overhead close up of a bowl of La RIbollita Tuscan soup.

    La Ribollita: Authentic Tuscan Soup

    This simple classic Italian pasta recipe relies on good quality ingredients and proper technique to shine. Rich and creamy pasta perfection!

    Cacio e Pepe

    Seafood Recipes

    Top view of a plate of tuna carpaccio with arugula in the center.

    Classic Tuna Carpaccio with Arugula, Capers and Pine Nuts

    Top view of a large platter of flounder oreganata with lemon slices.

    Easy Baked Flounder Oreganata

    A bowl of New England clam chowder with a hand dipping bread.

    The Best Classic New England Creamy Clam Chowder

    A white plate with pan seared scallops with fresh thyme and a lemon in the background.

    Perfect Pan Seared Scallops

    overhead shot of a bowl of pasta with clam sauce

    Linguine alle Vongole: Pasta with Clam Sauce

    Easy New England Fish Chowder

    The Art of the Smoothie Bowl Cook Book is Out NOW!!
    Nicole Gaffney of Coley Cooks As Seen On...

    Footer

    Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Learn More about Coley…

    Stay Connected!

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Didn't find what you were looking for?

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Brunch Pro on the Brunch Pro Theme