Lemon Blueberry Pound Cake is a rich, dense, and buttery dessert infused with bright lemon flavor and juicy blueberries. The combination of sweet citrus and tart berries creates a perfectly balanced cake that is ideal for holidays, family gatherings, brunch, or afternoon tea. Finished with a smooth lemon glaze, this cake is both elegant and comforting, offering a bakery-style dessert you can easily make at home.
Ingredients
- 1 ¼ cups (2 ½ sticks / 284 g) salted butter, room temperature
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (300 g) cake flour
- ¼ cup (60 g) buttermilk, room temperature
- 2 teaspoons lemon extract
- 1 teaspoon lemon zest
- 2 cups (296 g) fresh blueberries
Glaze
- 2 cups (250 g) confectioners’ sugar
- ¼ cup (61 g) lemon juice
Instructions
- Preheat oven to 325°F and prepare a 10-inch bundt pan with non-stick spray
- Cream butter in a stand mixer on medium speed until smooth
- Gradually add sugar and beat until light, fluffy, and pale in color
- Add eggs one at a time, mixing well after each addition and scraping the bowl as needed
- Slowly add cake flour and mix on low speed until fully combined
- Add buttermilk and mix just until incorporated
- Add lemon extract and gently fold in lemon zest
- Carefully fold in blueberries to avoid breaking them
- Pour batter evenly into prepared bundt pan
- Bake for 85–90 minutes or until a toothpick inserted in the center comes out with a few crumbs
- Allow cake to cool completely before removing from pan
- Mix confectioners’ sugar and lemon juice until smooth to create glaze
- Pour glaze over cooled cake and allow it to set before serving
Serving and Storage Tips
- Serve at room temperature for best flavor and texture
- Pair with whipped cream or vanilla ice cream for dessert
- Store covered at room temperature for up to 3 days
- Refrigerate for up to 5–6 days for longer freshness
- Freeze slices individually wrapped for up to 2 months
- Thaw at room temperature before serving
Variations
- Add cream cheese swirl for a richer, tangy flavor
- Use raspberries instead of blueberries for a tart twist
- Add white chocolate chips for extra sweetness
- Replace lemon extract with vanilla extract for a milder flavor
- Add almond extract for a nutty aroma
- Mix in poppy seeds for a lemon-poppy version
- Add a blueberry compote swirl for extra fruitiness
- Use orange zest instead of lemon for a citrus variation
- Top with streusel before baking for a crunchy crust
- Add a drizzle of honey into the glaze for floral sweetness
- Use frozen blueberries if fresh are not available (do not thaw)
- Add coconut flakes for tropical flavor
- Replace buttermilk with Greek yogurt for extra moisture
- Add a cinnamon swirl for warm spice notes
- Make mini bundt cakes for individual servings
FAQs
- Can I use frozen blueberries instead of fresh ones?
Yes, but do not thaw them before adding to the batter. - Why did my blueberries sink?
Coating blueberries lightly in flour helps prevent sinking. - Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly denser. - How do I know when the cake is done?
A toothpick should come out with a few moist crumbs, not wet batter. - Can I make this cake ahead of time?
Yes, it stays fresh for several days when stored properly. - Can I reduce the sugar?
Yes, but reducing too much may affect texture and moisture. - Why is my pound cake dry?
Overbaking or too much flour can cause dryness. - Can I use a loaf pan instead of bundt pan?
Yes, but baking time will need adjustment. - Can I skip the glaze?
Yes, but the glaze adds extra lemon flavor and moisture. - How do I prevent sticking in the pan?
Grease thoroughly and optionally dust with flour or use baking spray with flour.
Lemon Blueberry Pound Cake is a timeless dessert that combines buttery richness with refreshing citrus and juicy berries. Its dense yet tender crumb, paired with a sweet lemon glaze, makes it perfect for any occasion. Whether served at a celebration or enjoyed with coffee at home, this cake is always a crowd-pleaser that delivers both comfort and elegance.
Lemon Blueberry Pound Cake
Lemon Blueberry Pound Cake is a rich, dense, and buttery dessert infused with bright lemon flavor and juicy blueberries. The combination of sweet citrus and tart berries creates a perfectly balanced cake that is ideal for holidays, family gatherings, brunch, or afternoon tea. Finished with a smooth lemon glaze, this cake is both elegant and comforting, offering a bakery-style dessert you can easily make at home.
Ingredients
- 1 ¼ cups (2 ½ sticks / 284 g) salted butter, room temperature
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (300 g) cake flour
- ¼ cup (60 g) buttermilk, room temperature
- 2 teaspoons lemon extract
- 1 teaspoon lemon zest
- 2 cups (296 g) fresh blueberries
Glaze
- 2 cups (250 g) confectioners’ sugar
- ¼ cup (61 g) lemon juice
Instructions
- Preheat oven to 325°F and prepare a 10-inch bundt pan with non-stick spray
- Cream butter in a stand mixer on medium speed until smooth
- Gradually add sugar and beat until light, fluffy, and pale in color
- Add eggs one at a time, mixing well after each addition and scraping the bowl as needed
- Slowly add cake flour and mix on low speed until fully combined
- Add buttermilk and mix just until incorporated
- Add lemon extract and gently fold in lemon zest
- Carefully fold in blueberries to avoid breaking them
- Pour batter evenly into prepared bundt pan
- Bake for 85–90 minutes or until a toothpick inserted in the center comes out with a few crumbs
- Allow cake to cool completely before removing from pan
- Mix confectioners’ sugar and lemon juice until smooth to create glaze
- Pour glaze over cooled cake and allow it to set before serving
Notes
- Serve at room temperature for best flavor and texture
- Pair with whipped cream or vanilla ice cream for dessert
- Store covered at room temperature for up to 3 days
- Refrigerate for up to 5–6 days for longer freshness
- Freeze slices individually wrapped for up to 2 months
- Thaw at room temperature before serving
