Forget the airy, sponge-like cakes you find at the grocery store. My lemon blueberry pound cake is a vintage-style loaf. I skip modern baking powder and instead rely on creamed butter and eggs to create a velvety, melt-in-your-mouth density. This is a purist pound cake recipe that yields a rich, golden crumb you simply can’t get from a box. Loaded with fresh blueberries and lemon zest, and topped with a crunchy sugar crust, it’s wonderfully buttery, sweet, and rich!
Blueberry Pound Cake with Lemon Zest
My blueberry pound cake recipe has a butter-forward flavor, punctuated by fresh (never sour!) lemon zest. Because there are no chemical leaveners, the flavors of the dairy and fruit shine through without that metallic aftertaste you often get in modern quick breads. And fresh (or frozen–both work) blueberries truly are the perfect fruit for this rich pound cake. I love serving it for Easter brunch, afternoon tea, and more!
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Toss Your Blueberries in Flour to Prevent Sinking
To ensure your blueberries don’t sink to the bottom of your pound cake, I recommend tossing them in a tablespoon of your measured flour before folding them in. This gives the berries “grip,” allowing them to stay suspended in the thick batter and evenly distributed throughout.
Lemon Blueberry Pound Cake Recipe
Equipment
- Kitchen Scale (optional)
- 9×5-inch Loaf Pan
- Hand Mixer or Stand Mixer
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 *
- 2 teaspoons lemon zest
Instructions
- Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan.
- Using a hand or stand mixer, beat the butter and 1 cup of the sugar together on medium-high speed until smooth and fluffy, about 2 minutes.1 cup unsalted butter, 1 cups granulated sugar
- Add the eggs, one at a time, allowing them to fully incorporate before adding the next one. Then, add the vanilla extract and mix to combine.4 large eggs, 1 teaspoon pure vanilla extract
- With the mixer on low, gradually add in the flour–don’t overmix!2 cups all-purpose flour
- Gently fold the blueberries and lemon zest into the batter.1 cup blueberries, 2 teaspoons lemon zest
- Transfer the batter to the greased loaf pan and top it with the remaining 2 tablespoons (0.12 cups) of sugar.0.12 cups granulated sugar
- Bake 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
- Grease your tin well so that the cake is easier to remove. I also like to add parchment.
- For a stronger lemon flavor, rub the lemon zest into the granulated sugar with your fingertips before creaming with the butter.
- Make sure you cream the butter and sugar together until smooth and fluffy. This will ensure an even texture throughout.
- When you add the eggs, the batter may start to look curdled; that’s ok, just keep mixing!
- Don’t over-mix the batter when you add the flour, or it can become too dense.
- You can add 1 tsp of baking powder if desired for a lighter cake.
- Optionally toss the blueberries in a bit of flour to prevent them from sinking in the batter.
How to Tell if Your Butter is Properly Creamed
Because I didn’t include any baking powder in this recipe, it’s especially important to ensure the butter and sugar are properly creamed and aerated in order to get a good rise. Look for these visual cues for perfectly creamed butter:
- Color: Your butter will change from a deep, medium yellow to a pale, off-white color.
- Texture: The mixture should no longer look like wet sand. It should look like thick, voluminous whipped cream or frosting.
- Consistency: If you pull the paddle attachment out of the bowl, the butter should pull up into a soft, fluffy peak rather than slumping back down immediately.
This usually takes a full 2-3 minutes on medium-high speed. If your kitchen is cold, it might take a minute longer. Don’t rush this step!
How to Make Lemon Blueberry Pound Cake Step-by-Step
Prep: Gather up everything you need to make this blueberry lemon pound cake recipe. Bring the butter and eggs to room temperature for 15-30 minutes before beginning. Preheat your oven to 350°F, lightly grease a 9×5-inch loaf pan, and set it aside. I like to use parchment paper as well to make the cake easier to remove.
Cream the Butter: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 1 cup of room-temperature unsalted butter and 1 cup of granulated sugar together on medium-high speed (Kitchenaid #6-8) until they are smooth and fluffy, about 2 minutes.
Mix the Batter: Add 4 large room-temperature 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. Add 1 teaspoon of vanilla extract and mix to combine. With the mixer on low, gradually add 2 cups of all-purpose flour. Once you’ve added all the flour, stop mixing–you don’t want to overmix! Gently fold 1 cup of blueberries and 2 teaspoons of lemon zest into the batter. Continue folding just until no large lumps of flour remain.
Top with Sugar: Transfer the batter to the greased loaf pan and top it with the remaining ⅛ cup (2 tablespoons) of sugar. This is the secret to that signature crunchy sugar crust!
Bake and Cool: Bake your pound cake on the middle rack of the preheated oven 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.
How to Store and Freeze
Store leftover lemon and blueberry pound cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. I recommend wrapping it in plastic wrap to keep it moist. Let thaw overnight in the refrigerator before enjoying.
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