Lemon Blueberry Pound Cake

 Lemon Blueberry Pound Cake: A Sweet & Zesty Classic You’ll Crave Again and Again

There’s something truly magical about the combination of tangy lemon and sweet, juicy blueberries—especially when they come together in a rich, buttery pound cake. This Lemon Blueberry Pound Cake is more than just dessert—it’s the kind of recipe that stops people in their tracks and makes them say “Yummy!” Whether you're serving it at a brunch, gifting it to a friend, or enjoying it with your evening tea, this cake always leaves a lasting impression.

With a moist, tender crumb bursting with blueberry goodness and a bright lemon glaze that adds the perfect finishing touch, this is one recipe you’ll find yourself coming back to again and again.

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Ingredients & Their Purpose

Here’s a breakdown of what you’ll need and why each ingredient matters:

Cooking spray – Prevents the cake from sticking to the pan for a perfect release.

1 cup butter, softened – Adds richness and ensures a moist, tender crumb.

1 cup granulated sugar – Sweetens the cake and helps create that light and fluffy texture when creamed with butter.

4 large eggs – Provide structure and help bind the ingredients together.

1 tsp pure vanilla extract – Enhances overall flavor and complements the lemon.

Zest of 1 lemon – Delivers intense lemon flavor without adding moisture.

2 cups + 2 tbsp all-purpose flour, divided – Forms the base of the batter; the extra 2 tablespoons help keep blueberries suspended during baking.

1½ tsp baking powder – Gives the cake a subtle rise and fluffiness.

1 tsp kosher salt – Balances the sweetness and intensifies flavors.

1 pint fresh blueberries – Bring natural sweetness, juiciness, and bursts of fruity flavor in every bite.

1 cup powdered sugar – Forms the sweet, silky base of the glaze.

2 tbsp lemon juice – Combines with powdered sugar for a vibrant, tangy glaze.

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Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9"x5" loaf pan generously with cooking spray. This ensures an easy release once the cake is baked.

2. Cream Butter & Sugar

In a large bowl using a hand mixer (or stand mixer), beat together softened butter and granulated sugar until the mixture is light and fluffy—about 3 to 5 minutes. This step is crucial for achieving that tender crumb.

3. Add Eggs & Flavoring

Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest, making sure everything is well incorporated.

4. Mix Dry Ingredients

In a separate medium bowl, whisk together 2 cups flour, baking powder, and kosher salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined. Don’t overmix!

5. Fold in Blueberries

Toss most of the fresh blueberries with the remaining 2 tbsp flour in a small bowl. This keeps them from sinking to the bottom of your cake. Gently fold the floured blueberries into your batter.

6. Assemble & Bake

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved unfloured blueberries on top for a beautiful presentation.

Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, lightly tent with foil.

Let the cake cool for 10 minutes in the pan before turning it out onto a wire rack to cool completely.

7. Make the Lemon Glaze

While the cake cools, whisk together powdered sugar and lemon juice in a medium bowl until smooth. Once the cake is completely cool, drizzle the glaze generously over the top.

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Why This Lemon Blueberry Pound Cake Is Loved

Moist & Buttery Texture – Thanks to creamed butter and a perfect egg-to-flour ratio.

Balanced Sweetness & Tang – The lemon zest and juice shine against the sweet berries and sugary glaze.

Pops of Blueberry in Every Bite – Coating the blueberries in flour keeps them evenly distributed throughout the cake.

Make-Ahead Friendly – This cake tastes even better the next day as the flavors meld.

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Pro Tips for Pound Cake Perfection

Use room temperature ingredients – Cold eggs or butter can cause the batter to curdle.

Don’t skip the lemon zest – It’s more flavorful than lemon juice and adds depth.

Check your bake – Every oven is different; start checking doneness at 1 hour.

Double the glaze for a more indulgent treat—especially if you’re a lemon lover.

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Serving Suggestions

This cake pairs beautifully with:

A dollop of whipped cream or a scoop of vanilla bean ice cream

A hot cup of coffee, Earl Grey tea, or iced lemonade

A side of fresh berries for a brunch platter

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In Conclusion: A Must-Try Dessert for Any Occasion

This Lemon Blueberry Pound Cake is more than just a recipe—it’s a delicious reminder that simple ingredients can create unforgettable flavor. Moist, zesty, and bursting with blueberries, it’s the kind of dessert that steals the show at any gathering. With clear steps, foolproof tips, and a heavenly glaze, this is your go-to cake for wow-worthy results every time.

Make it once, and you’ll unde

rstand why people can’t stop saying “Yummy!”

Ready to bake? Save this recipe and share it with your fellow dessert lovers!