Lemon Blueberry Pound Cake

This Lemon Blueberry Pound Cake is a rich, buttery dessert infused with bright citrus flavor and studded with juicy blueberries. The combination of fresh lemon zest, tart lemon juice, and sweet berries creates a perfectly balanced cake that’s moist and flavorful. The addition of buttermilk ensures a soft, tender crumb, while a simple lemon glaze enhances the cake’s natural citrus notes.

Perfect for breakfast, brunch, or dessert, this pound cake is both classic and versatile. It can be served plain, with a dusting of powdered sugar, or drizzled with the sweet and tangy glaze for an extra layer of flavor. Whether you’re entertaining guests or simply craving a homemade treat, this cake is an excellent choice.

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Why You’ll Love This Recipe

• Moist and tender texture – The buttermilk adds richness and keeps the cake soft.
• Fresh and flavorful – The combination of lemon and blueberries makes for a refreshing taste.
• Easy to make – Simple ingredients and a straightforward process.
• Perfect for any occasion – Enjoy it for brunch, dessert, or an afternoon snack.

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Preparation Phase & Tools to Use

Essential Tools and Equipment

To ensure a smooth baking process, have the following tools ready:

• 10-inch Bundt pan – The traditional shape helps the cake bake evenly.
• Electric mixer – Helps cream the butter and sugar for a light texture.
• Mixing bowls – One for dry ingredients and another for wet ingredients.
• Whisk and spatula – For mixing and folding ingredients.
• Measuring cups and spoons – Ensures accurate ingredient measurements.
• Cooling rack – Helps the cake cool evenly after baking.

Preparation Tips

• Room Temperature Ingredients – Ensure that the butter, eggs, and buttermilk are at room temperature for a smooth batter.
• Greasing the Pan Properly – Butter the Bundt pan and lightly dust it with flour to prevent sticking.
• Tossing Blueberries in Flour – Coating the berries in flour prevents them from sinking to the bottom of the cake.
• Mixing Gently – Overmixing the batter can result in a dense cake. Stir just until combined.

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Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon lemon zest (about 2 lemons)
• 1 tablespoon lemon juice (about 1 lemon)
• 1 teaspoon vanilla extract
• 1 cup buttermilk, room temperature
• 2 cups fresh or frozen blueberries
• 1 tablespoon all-purpose flour (for coating blueberries)

For the Lemon Glaze:

• 1 cup powdered sugar, sifted
• 2 tablespoons lemon juice

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Step-by-Step Instructions

Prepare the Cake:

1. Preheat the oven to 350°F (175°C). Grease a 10-inch Bundt pan with butter or baking spray, then lightly dust with flour.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy (3-5 minutes).
4. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
5. Mix in the lemon zest, lemon juice, and vanilla extract.
6. Alternate adding the dry ingredients and buttermilk:
   • Add 1/3 of the flour mixture, mix gently.
   • Add 1/2 of the buttermilk, mix gently.
   • Repeat, ending with the final 1/3 of the flour mixture. Do not overmix.
7. Toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold them into the batter.
8. Pour the batter into the prepared Bundt pan and smooth the top.

Bake the Cake:

9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. If the cake starts browning too quickly, loosely cover it with aluminum foil around the 50-minute mark.
11. Let the cake cool in the pan for 15-20 minutes, then carefully invert it onto a wire rack to cool completely.

Make the Lemon Glaze:

12. In a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
13. Drizzle the glaze over the completely cooled cake, letting it run down the sides. Let it set for 15 minutes before slicing.

Serving Suggestions

1. Simple and Classic

• Serve the cake warm or at room temperature with a light dusting of powdered sugar for an elegant finish.
• Slice and serve with a hot cup of coffee or tea to complement the citrus notes.

2. With Fresh Fruit

• Enhance the cake’s natural flavors by serving it with fresh blueberries, raspberries, or sliced strawberries.
• A side of citrus segments (such as orange or grapefruit) pairs beautifully with the lemon glaze.

3. Whipped Cream or Yogurt

• Add a dollop of homemade whipped cream for extra indulgence.
• For a lighter option, serve with a scoop of Greek yogurt sweetened with a drizzle of honey.

4. Ice Cream Pairing

• Pair a slice with vanilla bean, lemon, or blueberry ice cream for a refreshing contrast.
• A scoop of coconut ice cream adds a tropical twist to this classic dessert.

5. Toasted with Butter

• Lightly toast a slice and spread with softened butter or lemon curd for a richer flavor.
• Top with a thin layer of cream cheese for a tangy, creamy bite.

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Common Mistakes to Avoid & How to Perfect the Recipe

Even though this pound cake is easy to make, a few common mistakes can impact the final texture and flavor. Avoid these errors to ensure a perfectly moist and flavorful cake.

1. Overmixing the Batter

• Mistake: Overbeating the batter can result in a dense, tough cake.
• Solution: Mix only until ingredients are combined. Use a gentle hand when folding in the flour and buttermilk.

2. Not Coating Blueberries in Flour

• Mistake: Blueberries sinking to the bottom of the cake.
• Solution: Toss blueberries in a tablespoon of flour before adding them to the batter. This helps them stay evenly distributed.

3. Using Cold Ingredients

• Mistake: Butter, eggs, and buttermilk straight from the fridge can lead to an uneven batter.
• Solution: Allow all ingredients to come to room temperature before mixing.

4. Overbaking the Cake

• Mistake: Baking for too long results in a dry cake.
• Solution: Start checking for doneness at 50 minutes by inserting a toothpick. If it comes out clean or with a few moist crumbs, it’s done.

5. Not Letting the Cake Cool Properly

• Mistake: Removing the cake from the pan too soon can cause it to break.
• Solution: Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack.

6. Skipping the Lemon Glaze

• Mistake: Not adding the glaze reduces the overall flavor.
• Solution: The glaze enhances the citrusy taste and adds moisture. Don’t skip it!

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Side Dish Recommendations

While this cake is delicious on its own, pairing it with complementary side dishes can enhance the experience. Here are eight options that go well with Lemon Blueberry Pound Cake.

1. Fresh Berry Salad

A mix of blueberries, strawberries, raspberries, and blackberries with a light honey-lemon drizzle balances the richness of the cake.

2. Citrus Sorbet

A scoop of lemon, orange, or grapefruit sorbet provides a refreshing contrast to the buttery cake.

3. Lemon Honey Tea

A cup of warm lemon honey tea brings out the citrus notes in the cake while providing a soothing pairing.

4. Vanilla Custard

A creamy vanilla custard adds a rich, velvety texture to every bite. Serve it warm or chilled.

5. Almond Butter or Nut Butter

A spread of almond, cashew, or peanut butter on a slice of pound cake creates a satisfying contrast of flavors.

6. Mascarpone or Ricotta Cheese

A light spread of mascarpone or ricotta cheese enhances the cake’s texture without overpowering its flavor.

7. Iced Coffee or Cold Brew

A glass of cold brew coffee or an iced vanilla latte complements the cake’s sweet and tart flavors.

8. Warm Apple Compote

A side of cooked apples with cinnamon and honey brings a cozy, spiced contrast to the bright lemon flavors.

Expert Tips for the Best Pound Cake

To achieve the perfect moist and tender texture every time, keep these key baking tips in mind.

1. Use High-Quality Ingredients

• Fresh lemons will give the best zest and juice. Avoid bottled lemon juice for the best flavor.
• Unsalted butter ensures you control the salt content while adding richness.

2. Measure Ingredients Accurately

• Use spoon-and-level method for flour instead of scooping directly with the measuring cup to prevent a dense cake.
• Weighing ingredients with a kitchen scale gives the most precise results.

3. Avoid Overmixing

• Overmixing the batter can lead to a tough texture. Stir gently when incorporating the dry ingredients.
• Fold in blueberries carefully to keep them intact and evenly distributed.

4. Let the Cake Cool Properly

• Cooling in the pan for 15-20 minutes prevents breaking when removing it.
• Always cool completely before adding the glaze to ensure it sets properly.

5. Adjust Baking Time for Different Pans

• If using loaf pans, bake at 350°F (175°C) for 45-55 minutes.
• Cupcakes take about 20-25 minutes at the same temperature.

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Storage Instructions

Short-Term Storage

• At Room Temperature: Store in an airtight container for up to 3 days.
• In the Refrigerator: Keeps fresh for up to 5 days. Place in a covered container to prevent it from drying out.

Freezing the Cake

Lemon Blueberry Pound Cake freezes well, making it easy to prepare in advance.

• Whole Cake: Wrap tightly in plastic wrap and then in foil before placing in the freezer.
• Slices: Wrap individual slices in plastic wrap and store in a freezer-safe bag.
• Freezing Time: Can be frozen for up to 3 months.

Thawing Instructions

• To thaw, place the cake or slices at room temperature for 1-2 hours before serving.
• If in a hurry, microwave slices for 15-20 seconds on low power.

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Reheating Instructions

For a Warm, Freshly-Baked Taste

• Microwave: Heat slices for 10-15 seconds to restore softness.
• Oven: Wrap the cake in foil and warm at 300°F (150°C) for 10 minutes.
• Toaster Oven: Place a slice on a baking sheet and warm at 300°F (150°C) for 5 minutes.

If serving with ice cream or whipped cream, no reheating is needed.

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Frequently Asked Questions (FAQs)

1. Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Do not thaw them before adding to the batter to prevent excess moisture and color bleeding.

2. What if I don’t have buttermilk?

You can substitute with:

• 1 cup of milk + 1 tablespoon lemon juice or vinegar (let sit for 5 minutes)
• 1 cup of sour cream or plain Greek yogurt for a similar tangy effect.

3. Why did my pound cake turn out dry?

Dry pound cake is usually caused by overbaking or too much flour. Always measure ingredients properly and check the cake at the 50-minute mark to avoid overbaking.

4. Can I make this recipe into muffins or cupcakes?

Yes, the batter works for muffins or cupcakes. Adjust baking time to 20-25 minutes at 350°F (175°C) and check with a toothpick for doneness.

5. How do I keep my blueberries from sinking?

Tossing blueberries in 1 tablespoon of flour before adding them to the batter helps them stay evenly distributed.

6. What if I don’t have a Bundt pan?

This recipe can be made in:

• Two 9×5-inch loaf pans (adjust baking time to 45-55 minutes)
• A 9-inch round cake pan (bake for 40-50 minutes)

7. Can I add a crumble topping instead of glaze?

Yes, a streusel topping made with butter, sugar, and flour adds a crunchy texture. Bake as usual and skip the glaze.

8. Is this recipe suitable for a layer cake?

Yes, but the batter is denser than traditional cake batter. Divide into two 9-inch cake pans and bake for 30-35 minutes.

9. How can I make the glaze thicker?

To make a thicker glaze, reduce the lemon juice or add more powdered sugar until the desired consistency is reached.

10. Can I add nuts or other mix-ins?

Yes, chopped almonds, pecans, or walnuts can be folded into the batter for added texture.

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Final Thoughts

This Lemon Blueberry Pound Cake is a deliciously moist, citrus-infused treat that’s perfect for any occasion. With a soft, buttery texture and the perfect balance of tart and sweet flavors, it’s a great choice for breakfast, brunch, or dessert.

By following proper storage and reheating methods, you can enjoy this cake for days after baking. Whether serving it with fresh fruit, whipped cream, or a cup of coffee, this recipe is sure to become a favorite.

For variations, try different berries, citrus flavors, or a crumb topping to make it uniquely yours. Keep these tips and FAQs handy to ensure success every time you bake this classic pound cake.