Oh, you are going to *love* this Lemon Blueberry Pound Cake! Seriously, it’s become my go-to whenever I want something truly special, but honestly, it’s easy enough for a Tuesday afternoon. I’ve been baking for years, and this recipe is a gem I’ve tinkered with until it reached absolute perfection. It’s got this incredibly moist crumb, a zingy lemon flavor that just wakes everything up, and then BAM! Little bursts of sweet blueberry goodness in every single bite. It reminds me of sunny mornings and lazy weekends, a real taste of pure joy.

Why You’ll Love This Lemon Blueberry Pound Cake

Trust me, this pound cake is a winner! It’s unbelievably moist and packed with juicy blueberries that just pop in your mouth. Plus, that bright, fresh lemon flavor? It’s just *chef’s kiss*! It’s fancy enough for guests but so simple to whip up, making it perfect for any celebration or just a sweet treat when you need one. You’ll be making this one over and over, I promise!

Gathering Your Ingredients for Lemon Blueberry Pound Cake

Alright, let’s get our baking game face on! To make this amazing Lemon Blueberry Pound Cake, we need to gather a few key players. Don’t skip any of these, because they all work together to make this cake absolutely irresistible.

Essential Ingredients for the Perfect Lemon Blueberry Pound Cake

1 cup (2 sticks) unsalted butter, softened: Make sure it’s truly softened, like when you can easily press your finger into it without too much effort. This is crucial for creaming!
3 cups granulated sugar: We need a good amount for that classic pound cake sweetness and texture.
5 large eggs: Room temperature is best here, it helps them incorporate smoothly into the batter.
1 teaspoon vanilla extract: For that lovely warm aroma and flavor boost.
1 tablespoon lemon zest: This is where the bright, sunny flavor comes from! Zest it right before you use it for the freshest taste.
3 cups all-purpose flour: Your standard baking flour will do the trick.
1/2 teaspoon baking powder: Just a little lift to help our cake be tender.
1/2 teaspoon salt: To balance out all the sweetness.
1 cup buttermilk: This is a game-changer for moisture! Make sure it’s buttermilk, not just regular milk.
1 1/2 cups fresh blueberries: Give them a quick rinse and pat them *very* dry. We don’t want any extra moisture messing with our batter.

How to Prepare Your Delicious Lemon Blueberry Pound Cake

Alright, let’s get this show on the road! Making this Lemon Blueberry Pound Cake is actually super straightforward, but there are a few little tricks that make all the difference. It’s all about building that amazing texture and making sure every bite is packed with flavor.

Preheating and Pan Preparation for Lemon Blueberry Pound Cake

First things first, let’s get that oven ready. You want to preheat it to 325°F (160°C). This lower temperature is key for pound cakes; it lets them cook through evenly without getting too brown on the outside. Now, grab your 10-inch Bundt pan. You really need to grease and flour it well. I like to use a baking spray that has flour in it, or you can use softened butter and then dust it with flour, making sure to tap out any extra. This step is super important to prevent any sticking – we want a perfectly unmolded cake!

Creaming Butter and Sugar

This is where the magic starts! In a big bowl, you’re going to cream together your softened butter and the granulated sugar. Use an electric mixer for this, and beat them until they’re super light and fluffy. It should look pale yellow and airy, almost like whipped cream. This process, called creaming, whips tiny air bubbles into the batter, which is what gives pound cake its lovely, tender texture. Don’t rush this part; it takes a few minutes, but it’s totally worth it!

Incorporating Eggs and Flavorings

Now, we add the eggs. It’s best to add them one at a time, beating well after each addition. This helps them incorporate fully into the butter and sugar mixture without making it curdle. Once all the eggs are in, give it a good mix. Then, stir in that lovely vanilla extract and the fresh lemon zest. Oh, that smell! It’s already starting to smell amazing.

Combining Dry and Wet Ingredients

Time to bring it all together! In a separate bowl, whisk together your flour, baking powder, and salt. Now, you’re going to add the dry ingredients to the wet ingredients in stages, alternating with the buttermilk. Start with about a third of the dry stuff, mix it in, then add about half of the buttermilk, mix again. Keep going like this, ending with the dry ingredients. Mix until it’s *just* combined. Seriously, don’t overmix here! Overmixing develops the gluten in the flour, which can make your cake tough.

Folding in the Blueberries

This is the fun part! Make sure your blueberries are patted really dry – this stops them from sinking to the bottom. Gently fold them into the batter using a spatula. You want to be gentle so you don’t crush them too much. Just a few gentle stirs until they’re evenly distributed is all you need. You’ll see those pretty blue specks scattered throughout the batter.

Baking Your Lemon Blueberry Pound Cake to Perfection

Pour all that gorgeous batter into your prepared Bundt pan. Smooth the top a little. Pop it into your preheated oven and bake for about 60 to 75 minutes. The best way to tell if it’s done is to gently insert a wooden skewer or a thin knife into the thickest part of the cake. If it comes out clean, with just a few moist crumbs clinging to it, it’s ready! If there’s wet batter, give it a few more minutes.

Cooling and Unmolding the Pound Cake

Once it’s baked, take the cake out of the oven and let it cool in the pan for about 10 minutes. This is important because it lets the cake firm up a bit, making it easier to unmold. After those 10 minutes, carefully invert the pan onto a wire rack. Give the pan a gentle shake or tap, and hopefully, the cake will slide right out! Let it cool completely on the wire rack before you even think about slicing into it. Patience here is key for the best texture!

Tips for a Spectacular Lemon Blueberry Pound Cake

Want to make this Lemon Blueberry Pound Cake absolutely perfect? A few little things make a big difference! Always, always use room temperature ingredients – that soft butter and those room-temp eggs cream together so much better, giving you that signature tender crumb. And when you’re folding in those beautiful blueberries, be gentle! Give them a good pat dry first, too, so they don’t bleed color or sink to the bottom. A light hand and a gentle mix are your best friends here for getting those lovely pockets of fruit throughout the cake.

Serving and Storing Your Lemon Blueberry Pound Cake

This Lemon Blueberry Pound Cake is divine all on its own, but if you want to fancy it up, a light dusting of powdered sugar or a simple lemon glaze is just lovely. It slices beautifully when it’s completely cool. To keep it fresh, just wrap it tightly in plastic wrap or pop it into an airtight container at room temperature. It stays delicious for about 3 days, but honestly, it never lasts that long in my house!

Frequently Asked Questions About Lemon Blueberry Pound Cake

Got questions about making this amazing Lemon Blueberry Pound Cake? I’ve got answers! It’s pretty straightforward, but a few little tips can make all the difference.

Can I use frozen blueberries in my Lemon Blueberry Pound Cake?

You *can* use frozen blueberries, but you have to be careful! Don’t thaw them first; just toss the frozen berries with a tablespoon of the flour from your recipe before gently folding them into the batter. This helps prevent them from sinking like little blue rocks and also stops them from bleeding too much color. Just be aware that they might release a bit more moisture, so keep an eye on your baking time.

How do I prevent my pound cake from sinking in the middle?

Oh, the dreaded sinking middle! This usually happens for a couple of reasons. Make sure your oven temperature is accurate – ovens can be tricky! Also, don’t overmix the batter once you add the flour; overmixing can make the cake dense and prone to sinking. And finally, resist the urge to open the oven door too early while it’s baking. Let it do its thing until it’s almost done!

What is the best way to zest a lemon?

Zesting a lemon is super easy and adds so much flavor! The best tool is a microplane grater or a fine zester. You just want to scrape off the yellow outer layer, avoiding the white pith underneath, which can be bitter. Gently rub the lemon over the grater, turning it as you go, until you’ve zested all the yellow bits. It’s quick, easy, and gives you that wonderful bright lemon aroma and taste!

Nutritional Information for Lemon Blueberry Pound Cake

Just so you know, this information is an estimate, because, well, baking is a little bit of an art, and ingredient brands can vary! But based on typical ingredients for this delicious Lemon Blueberry Pound Cake, here’s what you can expect per slice:

Serving Size: 1 slice
Calories: Around 450
Fat: About 25g (with 15g of that being saturated fat)
Carbohydrates: Roughly 55g
Sugar: Approximately 40g
Protein: Around 5g
Sodium: About 200mg
Fiber: Around 2g

It’s a treat, for sure, but a wonderfully tasty one!

Amazing Lemon Blueberry Pound Cake: 60 Min Joy

Author: jekof.com
Total Time: 1 hour 35 minutes
Yield: 10-12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A moist and flavorful pound cake infused with bright lemon zest and bursting with fresh blueberries.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups fresh blueberries

Instructions

Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the fresh blueberries.
Pour the batter into the prepared Bundt pan.
Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

For a stronger lemon flavor, you can add 1 tablespoon of lemon juice to the batter.
Ensure your blueberries are dry before adding them to the batter to prevent them from sinking.
This cake can be stored at room temperature for up to 3 days.

Prep Time: 20 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 40g
Sodium: 200mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 5g
Cholesterol: 90mg

Keywords: Lemon Blueberry Pound Cake, blueberry cake, lemon cake, pound cake, dessert recipe, homemade cake