Simple and easy to make and bursting with fresh and sweet flavors, this blueberry lemon pound cake is all kinds of delicious!
Fresh Blueberry Lemon Pound Cake Recipe
Blueberry and lemon work so well together, they are one of my favorite fruit combinations.
Those flavors really come alive in this delicious pound cake recipe. Pound cakes are so quick and easy to make, and this can easily be enjoyed for breakfast, dessert or an afternoon treat with a cup of coffee.
Fresh, sweet and tangy, this lemon and blueberry pound cake is so good!
Be sure to try my Chocolate Pound Cake and Lemon Pound Cake too!
Why You’ll Love this Lemon Blueberry Pound Cake Recipe:
- Quick: It takes minutes to make this cake before it gets baked in the oven.
- Simple ingredients: You only need a few simple ingredients to make this recipe, most of which you’ll have to hand already.
- Make ahead: Because pound cakes contain quite a lot of moisture, they have a longer shelf life than other baked goods.
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How to Make Blueberry Lemon Pound Cake
Be sure to see the recipe card below for full ingredients & instructions!
- Beat together the butter and sugar.
- Mix in the eggs and the vanilla.
- Add the flour and fold in the blueberries and lemon zest.
- Pour the batter into a prepared pan and bake.
This blueberry pound cake will keep well at room temperature for up to 2 days, and in the refrigerator for up to 5 days. Keep it covered in an airtight container, or with foil or plastic wrap to keep it fresh for as long as possible.
Yes! Pound cakes freeze really well, so feel free to make double! Once the cake has completely cooled, wrap it in plastic or foil and place in a freezer bag or safe container. It will keep well for up to 3 months. Thaw the cake at room temperature or in the refrigerator overnight.
You can use fresh or frozen blueberries in this recipe. If using frozen, add them straight into the batter and bake quickly. If they start to thaw, the color from them can leak into the batter and you will have a muddy purple-colored cake!
Recipe Tips and Tricks
- Make sure you cream the butter and sugar together until smooth and fluffy. This will ensure an even texture throughout.
- Don’t over mix the batter when you add the flour or it can become too dense.
- Grease your tin well so that the cake is easier to remove. I also like to add parchment.
This blueberry lemon pound cake is so delicious, the lemon helps to balance out the sweetness and every bite is so fresh and vibrant.
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Blueberry Lemon Pound Cake Recipe
Ingredients
- 1 cup unsalted butter room temperature (2 sticks)
- 1⅛ cups granulated sugar divided
- 4 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 cup blueberries fresh or frozen
- 2 teaspoons lemon zest
Equipment
- Kitchen Scale (optional)
- 9×5-inch Loaf Pan
- Stand Mixer
Instructions
- Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan. I like to use parchment paper as well to make the cake easier to remove.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar together on medium-high speed (Kitchenaid #6-8) until they are smooth and fluffy, about 2 minutes.1 cup unsalted butter, 1⅛ cups granulated sugar
- Add the eggs, one at a time, allowing them to fully incorporate before adding the next one. The mixture may look curdled at this point– just continue mixing.4 large eggs
- Add the vanilla extract and mix to combine.1 teaspoon pure vanilla extract
- With the mixer on low, gradually add in the flour. Once you’ve added all the flour, stop mixing– you don’t want to overmix!2 cups all-purpose flour
- Gently fold the blueberries and lemon zest into the batter. Continue folding until no large lumps of flour remain.1 cup blueberries, 2 teaspoons lemon zest
- Transfer the batter to the greased loaf pan and top it with the remaining 2 tablespoons of sugar.
- Bake the pound cake on the middle rack for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 5 minutes. Then, run a knife around the edge and turn it out onto a wire rack to cool completely.
Notes
- Make sure you cream the butter and sugar together until smooth and fluffy. This will ensure an even texture throughout.
- Don’t over mix the batter when you add the flour or it can become too dense.
- Grease your tin well so that the cake is easier to remove. I also like to add parchment.
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