Experience the perfect marriage of flavors with this delightfully moist and tender pound cake. Each slice is bursting with the vibrant tang of fresh lemon and the sweet pop of juicy blueberries, creating a truly irresistible treat.
Do you love pound cake? I sure do. In fact, I love any sort of cake, but pound cake is one of my favorite things to bake and eat. Last year, I shared my now famous Lemon Pound Cake Recipe (better than Starbucks) and let me tell you, it is a keeper! It’s moist and fluffy, with a delicious tart lemon flavor and sweet bursts of blueberry.
Now that lemon baked goods season is approaching, you might also want to try these additional lemon sweet treats. Check out our scrumptious recipes for Lemon Brownies, Raspberry Lemon Napoleons, or Lemon Biscotti.
Ingredients
Before starting this recipe, you’ll want to verify that you have the following ingredients:
- Sugar – Granulated, white sugar will help to sweeten this loaf.
- Butter – Unsalted butter helps to add that classic buttery taste and moisture.
- Eggs – The large variety works well to bind and add structure (along with the flour) to the loaf. Room temperature egg work best.
- Lemon – One large, ripe lemon should do the trick (although you might need 2). You will be zesting it to remove only the yellow outer peel. You will also need the juice from it. An average lemon has 3 tablespoons, but mine was jumbo and has 4! Roll the lemon around on a hard surface like a cutting board to get the juices flowing.
- Flour – All-purpose flour will make up the structure of this loaf.
- Baking powder – We help the load to rise.
- Salt – Always used in baking, this enhances the flavors.
- Milk – Whole milk (or 2%) adds moisture to the loaf and makes the dough pourable.
- Blueberries – Fresh blueberries add texture, sweetness, color, and additional moisture, hence the longer baking time.
How to Make Blueberry Lemon Pound Cake
Preheat your oven to 350°F and gather your ingredients and supplies. I line my loaf pan with parchment paper to make it cleaner, and easier to remove.
Add the paddle attachment to the stand mixer. Pour the sugar into the mixer bowl and add the stick of butter. Blend until fluffy; about 4 minutes on medium speed.
Beat in the eggs, lemon juice & zest (loaf portions). Whisk the flour, salt, and baking powder, and gradually add that in. Slowly add in the milk and once the batter comes together, scrape the sides down. Fold in the fresh blueberries but do not overmix.
Pour the batter into the parchment-lined loaf cake and bake for 55-65 minutes. The top of the loaf will be cracked, raised, golden brown in color, and firm to the touch. A toothpick inserted into the center of the loaf should come out clean once ready.
Once done, allow the loaf to cool on a wire rack for one hour before slicing it. To remove, simply grab each side of the parchment paper, and transfer to a serving tray.
Tip: This loaf must be cooled fully before slicing it with a bread knife.
Storing
Once 100% cooled, this can be stored for up to 4 days at room temperature when wrapped tightly with plastic wrap or stored in an airtight container.
Lemon pound cake can be stored in the freezer for up to 3 months. If you want to freeze your loaf, allow it to cool for at least 90 minutes. Then, wrap it tightly in plastic wrap, use a food storage system, freezer-safe container, or zippered bag to prevent freezer burn. Next, store the entire loaf or slices inside the freezer where they won’t be crushed by other heavy foods.
When you’re ready to eat your frozen pound cake, you can remove it from the freezer the night before and allow it to defrost at room temperature. Defrosting pound cake at room temperature could take up to 3 or 4 hours.
More Tasty Lemon Baked Goods to Try
Lemon Blueberry Pound Cake Loaf
Equipment
- Measuring cups & spoons
- Lemon Zester
- Stand Mixer fitted with paddle attachment
- Rubber Spatula
- parchment paper
- 8 x 5 Loaf pan
- Oven adjusted to the center rack position
- Wire rack to cool the cake
Ingredients
- 1 cup granulated sugar
- ½ cup butter unsalted
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ⅛ teaspoon salt
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup whole milk
- 1 cup whole fresh blueberries
Instructions
- Preheat your oven to 350°F and gather your ingredients and supplies. I line my loaf pan with parchment paper to make it cleaner, and easier to remove. You can also grease the loaf pan with nonstick spray or shortening.
- Add the paddle attachment to the stand mixer. Pour the sugar into the mixer bowl and add the stick of butter. Blend until fluffy; about 4 minutes on medium speed.
- Beat in the eggs, lemon juice & zest (loaf portions). Whisk the flour, salt, and baking powder, and gradually add that in. Slowly add in the milk and once the batter comes together, scrape the sides of the bowl. Fold in the fresh blueberries.
- Pour the batter into the parchment-lined loaf cake and bake for 55-65 minutes. The top of the loaf will be cracked, raised, golden brown in color, and firm to the touch. A toothpick inserted into the center of the loaf should come out clean once ready.
- Once done, allow the loaf to cool on a wire rack for one hour before slicing it. To remove, simply grab each side of the parchment paper, and transfer to a serving tray.
What is a cup equivalent in English ounces please. I have found 1 cup has different amount of ounces. Thank you for your assistance.
Hello, 8-ounces is always a standard cup here!
Did I miss the part where the blueberries go in? I’m assuming it’s after the batter is mixed that they get folded in..
Hello, folded in right at the end. Thank you!
Some folks toss the blueberries in a bit of flower, to keep them from sinking. Do you? As another reader noted, the addition of the blueberries is not nod in the recipe.
Thanks!
Since this batter is thick, you can just add the blueberries without coating them in flour.
Can I make this in a bundt pan?
Yes, you can! Just be sure to keep an eye on it time-wise!
Can I make this in a muffin pan
Yes, try it at 350 for 18-20 minutes.
Can we use olive oil instead of the butter, and what the measure for it?
Hello, I have not tested it with oil and wouldn’t think it would be good. Sorry!
Hey Amy!
Thanks for this recipe. Have made it twice and it’s soooo delicious! Love how the blueberries add a subtle texture and beautiful colour!
Now… If I was to remove the blueberries, and place this mixture into a round cake tin, do you think I’d have to cook it for as long? Want to make a layered cake but without blueberries ☺️
is alternative milk ok as a substitute?
Hi, do you mean almond or cashew? If so, that would be okay.
I can’t tell if the loaf is supposed to rest for an hour in the pan or out of the pan after cooking. Could you clear this up for me, please?
Hello, in the pan! Sorry about that!
can’ it be doubled ?
Hi, you can double the recipe to make two loaves. Just multiply everything by two.
I made this pound cake tonight, it was very good. I used frozen blueberries instead of fresh and it worked well. I did have to cook another 15 minutes covered (80 minutes total) so my top didn’t burn. I have a gas oven. My sub of frozen blueberries may have been the culprit for the increased cook time.
Hello, yes! That would do it! If your top is burning, consider a loose piece of foil over the top next time!
I tried to make this but when I added eggs and lemon juice to the sugar butter mixture it curdled. Why does it not say to use room temperature ingredients?
Hi,
Does the butter need to be melted, room temp, Softened?
Hello, room temperature-sorry about that!
Absolutely delicious. Will become a favourite 😍
Can you use frozen blueberries if fresh is not available
Yes, you can!
So easy to make and super delicious! My new go-to loaf!
Hello Jules, so glad you enjoyed it!