Lemon Blueberry Pound Cake

This lemon blueberry pound cake loaf brings together bright citrus flavors and juicy berries in a moist, tender cake that's perfect for any occasion. The contrast between the golden crust and the soft interior studded with bursts of blueberry makes this a showstopper that tastes even better than it looks.

I first developed this recipe when looking for the perfect treat to bring to a neighborhood baking contest. The judges awarded it first place, and now my family requests it whenever we have guests or need something special for weekend brunch.

Ingredients

• Granulated sugar: Provides the perfect sweetness and helps create that characteristic pound cake texture
• Unsalted butter: Gives rich flavor and the necessary fat for a tender crumb
• Large eggs: Provide structure and help the cake rise properly
• Lemon zest and juice: Deliver bright citrus flavor throughout the cake
• All-purpose flour: Forms the foundation of the cake structure
• Baking powder: Helps the cake rise while maintaining that dense pound cake quality
• Whole milk: Adds moisture and richness that regular milk cannot match
• Fresh blueberries: Provide bursts of juicy sweetness and beautiful color contrast

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to 350°F and position the rack in the center. Line your 8x5 loaf pan with parchment paper, allowing excess to hang over the sides for easy removal. This step is crucial for preventing sticking and making cleanup simpler. Gather all ingredients and measuring tools before beginning.

Create The Base:

Add the paddle attachment to your stand mixer. Place the sugar and butter in the bowl and cream together on medium speed for a full 4 minutes until truly light and fluffy. This extended mixing incorporates air into the batter, which is essential for proper rising. The mixture should look pale yellow and have increased in volume.

Build The Batter:

Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. Add the lemon juice and zest, mixing until evenly distributed. In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix just until combined after each addition to avoid developing gluten. Gently fold in the fresh blueberries by hand using a rubber spatula.

Bake To Perfection:

Pour the batter into your prepared loaf pan, spreading it evenly to the corners. Bake for 55 to 65 minutes in your preheated oven. You will know it's done when the top is cracked, risen, and golden brown. The center should feel firm when gently pressed, and a toothpick inserted in the middle should come out clean or with a few moist crumbs. Allow the loaf to cool in the pan on a wire rack for one hour before removing and slicing.

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My grandmother always said the secret to this cake is in the creaming process. She would count out loud to make sure she gave the butter and sugar their full four minutes to blend. The memory of her in the kitchen, wooden spoon in hand, still makes this recipe special every time I make it.

The Lemon Factor

The bright citrus flavor in this pound cake comes from both lemon zest and juice. The zest contains essential oils that provide intense lemon flavor without the acidity. For maximum flavor, zest your lemon before juicing it, and make sure to only remove the yellow part of the peel, as the white pith beneath can add bitterness. Fresh lemons make a tremendous difference here, so avoid bottled juice if possible.

Blueberry Selection Tips

For the best results in this pound cake, choose fresh blueberries that are firm, plump and have a silvery bloom on their skin. This dusty appearance is natural and indicates freshness. If using frozen berries, do not thaw them first or they will bleed into the batter. Toss frozen berries in a tablespoon of the measured flour before folding them in to help them stay suspended in the batter rather than sinking to the bottom.

Serving Suggestions

This lemon blueberry pound cake shines on its own but becomes even more spectacular with simple accompaniments. Try serving slices with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm honey. For breakfast or brunch, pair with Greek yogurt and additional fresh berries. The cake also makes an excellent base for a simple dessert trifle when cubed and layered with lemon curd and fresh whipped cream.

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Frequently Asked Questions About Recipes

→ What gives this cake its zesty flavor?

The zest and juice of fresh lemons provide the bright and zesty flavor in this cake.

→ How do I keep the blueberries from sinking?

Toss the blueberries lightly in a small amount of flour before folding them into the batter to prevent sinking.

→ Can I substitute frozen blueberries?

Yes, but make sure to use them directly from the freezer without thawing to avoid extra moisture in the batter.

→ How do I know the cake is done baking?

The top will be golden brown and a toothpick inserted into the center should come out clean.

→ How should I store this cake?

Once fully cooled, wrap it tightly and store at room temperature for up to four days or freeze for up to three months.

→ What’s the best way to remove it from the pan?

Use parchment paper to line the pan, making removal simpler after baking and cooling.