9 Unbelievably Bright & Buttery Lemon Blueberry Pound Cake Secrets You’ll Crave

Thank you for being here, my friend Truly — it’s always a joy to welcome you into my kitchen. Today’s recipe is one I know is going to become a forever favorite in your house: Lemon Blueberry Pound Cake. It’s rich and buttery, bursting with juicy blueberries, kissed with lemon, and finished with a tangy-sweet glaze that sinks into every golden crack.

This is the kind of cake you bake once… and then get asked to bring every single time there’s a gathering. And honestly? I wouldn’t have it any other way.

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Overview of Lemon Blueberry Pound Cake

This pound cake is everything a great classic should be: dense yet tender, moist without being heavy, and deeply flavorful. Lemon extract and zest bring brightness, blueberries add sweet bursts of freshness, and the buttery crumb makes every bite melt in your mouth.

Why You’ll Love This Cake

• Rich, buttery pound cake texture
• Fresh blueberries in every slice
• Bright lemon flavor without sourness
• Simple ingredients, bakery-quality results
• Perfect for brunch, dessert, or gifting

What It Tastes Like

Sweet creaminess from butter, soft vanilla-lemon notes, and juicy blueberries — finished with a tangy lemon glaze that balances everything beautifully.

Seasonal & Serving Notes

• Best during blueberry season, but works year-round
• Perfect for spring, summer, holidays, and brunch tables
• Stays moist for days

Full Ingredient List (Complete & Tested)

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Lemon Blueberry Pound Cake

• 1 ¼ cups salted butter (2 ½ sticks / 284 g), room temperature
• 3 cups granulated sugar (600 g)
• 6 large eggs, room temperature
• 3 cups cake flour (300 g)
• ¼ cup buttermilk (60 g), room temperature
• 2 teaspoons lemon extract
• 1 teaspoon lemon zest
• 2 cups fresh blueberries (296 g)

Lemon Glaze

• 2 cups confectioners’ sugar (250 g)
• ¼ cup fresh lemon juice (61 g)

Tools You’ll Need

• Stand mixer or hand mixer
• Large mixing bowls
• Rubber spatula
• Measuring cups and spoons
• Bundt pan or loaf pans
• Cooling rack
• Zester

Substitutions & Add-Ins

• Frozen blueberries: Use straight from freezer, do not thaw
• No cake flour: Substitute all-purpose flour + cornstarch
• Extra lemon: Add more zest or a splash of lemon juice
• Almond touch: Add ½ tsp almond extract

How to Make Lemon Blueberry Pound Cake

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This is a slow, loving bake — the kind that fills the kitchen with sunshine

1. Preheat & Prepare
   Preheat oven to 325°F (165°C). Grease and flour a bundt pan or two loaf pans.
2. Cream Butter & Sugar
   Beat butter and sugar together until light and fluffy — about 4–5 minutes.
3. Add Eggs
   Add eggs one at a time, mixing well after each addition.
4. Flavor It
   Mix in lemon extract and lemon zest.
5. Add Dry Ingredients
   Add cake flour gradually, alternating with buttermilk. Mix just until combined.
6. Fold in Blueberries
   Gently fold in blueberries to avoid bursting.
7. Bake
   Pour batter into prepared pan and bake 75–85 minutes, until a toothpick comes out clean.
8. Cool
   Cool in pan for 15 minutes, then turn out onto a rack to cool completely.

How to Make the Lemon Glaze

1. Whisk confectioners’ sugar and lemon juice until smooth.
2. Drizzle generously over cooled cake.
3. Let glaze set before slicing.

That glossy finish? Absolute perfection

What to Serve with Lemon Blueberry Pound Cake

• Hot coffee or tea
• Fresh berries
• Lightly sweetened whipped cream
• Vanilla ice cream for dessert plates

Tips for Pound Cake Perfection

• Use room-temperature ingredients
• Cream butter and sugar thoroughly
• Do not overmix after adding flour
• Toss blueberries lightly in flour to prevent sinking

Storage Instructions

• Room temperature: 3 days, covered
• Refrigerator: Up to 6 days
• Freezer: Wrap tightly and freeze up to 2 months

General Information

Pound cakes date back centuries and were prized for their simplicity and keeping quality. This lemon blueberry version adds freshness and brightness while honoring that timeless, buttery tradition — a cake Nonna would proudly serve with coffee and conversation.

Frequently Asked Questions

Can I use loaf pans instead of bundt?
Yes — divide batter evenly and reduce baking time slightly.

Why did my cake crack?
That’s normal for pound cakes — and delicious!

Can I reduce the sugar?
You can reduce by ½ cup, though texture may change slightly.

Do I need the glaze?
Technically no… but emotionally? Yes

Conclusion

This Lemon Blueberry Pound Cake is everything a classic bake should be — buttery, bright, moist, and unforgettable. It’s the kind of cake that quietly steals the show and becomes a family favorite before you even realize it.

If you loved this recipe, try these next:

• Flourless Banana Muffins → https://poulef.com/flourless-banana-muffins/
• Banana Walnut Cake → https://poulef.com/banana-walnut-cake/
• Protein Cookie Dough → https://poulef.com/protein-cookie-dough/
• Healthy Carrot Cake Baked Oatmeal → https://poulef.com/healthy-carrot-cake-baked-oatmeal/
• Oatmeal Cottage Cheese Cookies → https://poulef.com/oatmeal-cottage-cheese-cookies/

Interactive Corner

Did you bake this cake?
Leave a review and share your slices on Pinterest https://www.pinterest.com/poulefrecipe/
Your beautiful bakes make my day

Nutritional Information (Approx. Per Slice)

Calories	Carbs	Protein	Fat	Fiber
460 kcal	62g	6g	22g	2g

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