Blueberry Lemon Pound Cake | Moist & Fruity Dessert

🍋 Blueberry Lemon Pound Cake | Moist & Zesty Dessert

If you love the combination of sweet blueberries and bright lemon, this Blueberry Lemon Pound Cake is a must-try. Moist, tender, and bursting with fruity flavor, it’s the perfect dessert for brunch, tea time, or a festive gathering. The subtle tang of lemon pairs beautifully with juicy blueberries, making each slice a delightful balance of sweet and citrusy goodness.

🍁 Why You’ll Love This Recipe

• Moist and tender: Perfectly baked to stay soft and rich.

• Fruit-filled flavor: Fresh or frozen blueberries add natural sweetness and bursts of juicy flavor.

• Citrus zing: Lemon juice and zest brighten every bite.

• Easy to bake: Simple ingredients and straightforward steps for bakers of all levels.

• Perfect for gifting: Wrap a loaf in parchment paper for a beautiful homemade gift.

🧺 Ingredients

Cake:

• 1 cup (230g) unsalted butter, softened

• 2 cups (400g) granulated sugar

• 4 large eggs, room temperature

• 1 tsp vanilla extract

• 2 tbsp lemon juice

• Zest of 2 lemons

• 3 cups (375g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup (240ml) buttermilk, room temperature

• 1 ½ cups fresh or frozen blueberries

Glaze (optional):

• 1 cup powdered sugar

• 2–3 tbsp lemon juice

• Zest of 1 lemon for garnish

🍳 Instructions

1. Prepare the Oven and Pan

Preheat oven to 175°C (350°F). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

2. Cream Butter and Sugar

In a large mixing bowl, beat butter and sugar together until light and fluffy, about 3–4 minutes. Add eggs one at a time, beating well after each. Mix in vanilla extract, lemon juice, and zest.

3. Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture alternately with buttermilk, beginning and ending with flour. Mix until just combined.

4. Fold in Blueberries

Gently fold in blueberries, being careful not to overmix to prevent the batter from turning purple.

5. Bake

Pour batter into prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Add Glaze

Optional: Whisk powdered sugar with lemon juice until smooth and drizzle over the cooled cake. Garnish with extra lemon zest and fresh blueberries.

🍋 Tips for Perfect Blueberry Lemon Pound Cake

• Use room-temperature ingredients for even mixing and a smooth batter.

• Dust blueberries with a little flour before folding to prevent them from sinking.

• Avoid overbaking: Check at 60 minutes; cake should be golden and moist.

• Freeze slices for later: Wrap in plastic and foil to enjoy up to 2 months.

🧊 Storage

Store cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Freezing is recommended for longer storage.

🍰 Serving Ideas

• Serve warm with a dollop of whipped cream or vanilla ice cream.

• Pair with tea or coffee for a delightful brunch treat.

• Cut into mini slices for a party platter or afternoon snack.