The aroma of lemon and blueberry envelops your kitchen, promising a delightful treat that will brighten anyone’s day. This Lemon Blueberry Pound Cake Recipe is a perfect blend of tart and sweet, taking about 1 hour and 30 minutes from prep to finish. The combination of ingredients creates a tender crumb that keeps every slice moist and flavorful.
This cake is ideal for a casual afternoon gathering or as a family dessert during those cozy weekends. You can make it ahead of time, as it stores well, remaining delicious for days after baking.
Why You’ll Love This Recipe
- The cake features a beautifully moist texture thanks to buttermilk.
- Fresh or frozen blueberries provide vibrant bursts of flavor in every bite.
- The lemon glaze adds a perfect zesty touch, elevating the cake.
- It’s a simple one-bowl recipe, making cleanup a breeze.
What You’ll Need
Here’s everything you need to make the cake and the glaze.
For the Cake
- 2 cups granulated sugar
- 1 cup unsalted butter, room temperature
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 cup buttermilk, room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon lemon zest (about 2 lemons)
- 1 tablespoon lemon juice (about 1 lemon)
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
For the Glaze
- 1 cup powdered sugar, sifted
- 2 tablespoons lemon juice
Use room temperature eggs and butter for best results.
Substitutions & Swaps
- Granulated sugar can be swapped for coconut sugar.
- Buttermilk can be replaced with plain yogurt thinned with milk.
- Unsalted butter may be substituted with margarine.
- Fresh blueberries can be replaced with raspberries.
How to Make It
Start baking this delicious cake with these straightforward steps.
1. Preheat the Oven
Warm the oven to 350°F. Thoroughly coat a 10-inch Bundt pan with butter, ensuring complete coverage, and dust lightly with flour to eliminate excess.
2. Mix Dry Ingredients
Combine flour, baking powder, baking soda, and salt in a mixing bowl. Set aside for later use.
3. Cream Butter and Sugar
Cream butter and sugar using an electric mixer until the mixture becomes pale and fluffy, approximately 3-5 minutes.
4. Incorporate Eggs
Incorporate eggs individually, mixing thoroughly after each addition. Scrape the bowl sides to ensure even distribution.
5. Add Flavorings
Integrate lemon zest, lemon juice, and vanilla extract into the mixture.
6. Blend in Dry and Wet Ingredients
Gradually blend dry ingredients and buttermilk alternately into the butter mixture: Pour 1/3 of the flour mixture, stirring gently. Add half the buttermilk, mixing carefully. Continue alternating, concluding with the remaining flour. Mix minimally to prevent overmixing.
7. Prepare the Blueberries
Coat blueberries with flour to prevent sinking. Fold delicately into the batter.
8. Transfer to Pan
Transfer batter into the prepared Bundt pan, smoothing the surface evenly.
9. Bake
Bake for 50-60 minutes until a toothpick emerges clean from the center. If the cake browns rapidly, shield it with aluminum foil around the 50-minute mark.
10. Cool the Cake
Allow the cake to rest in the pan for 15-20 minutes, then carefully invert onto a cooling rack.
11. Make the Glaze
Whisk powdered sugar and lemon juice until achieving a silky, smooth glaze.
12. Glaze the Cake
Drizzle the glaze over the completely cooled cake, allowing it to cascade down the sides. Permit 15 minutes for the glaze to set before slicing.
How to Store It
Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, it freezes well for up to 3 months.
Reheat: Microwave slices for 15-20 seconds.
Tips for Best Results
- Ensure all ingredients are at room temperature for optimal mixing.
- Avoid overmixing to maintain the cake’s tender texture.
- Use fresh lemons for zest and juice for a more vibrant flavor.
- Adjust baking time based on your oven’s specifics, especially with Bundt pans.
Serving Suggestions
- Serve with whipped cream and fresh berries.
- Pair with a scoop of vanilla ice cream for dessert.
- Enjoy with afternoon tea or coffee for a delightful treat.
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