Lemon Blueberry Pound Cake

This Lemon Blueberry Pound Cake is the perfect combination of sweet, tangy, and buttery flavors. Made with fresh lemon zest, juicy blueberries, and rich buttermilk, this cake has a tender crumb and a refreshing citrus taste. The addition of a simple lemon glaze enhances the flavor, adding just the right amount of sweetness.

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A traditional pound cake is known for its dense yet soft texture, and this version stays true to that while incorporating bright, fruity notes. Whether served as a dessert, afternoon snack, or brunch centerpiece, this cake is guaranteed to impress.

Why You’ll Love This Recipe

• Moist and Tender: The buttermilk keeps the cake soft and prevents dryness.
• Balanced Flavor: The tartness of lemon contrasts beautifully with the sweetness of blueberries.
• Simple Ingredients: Uses pantry staples, making it easy to prepare.
• Perfect for Any Occasion: Great for family gatherings, tea time, or special celebrations.
• Beautiful Presentation: The Bundt pan shape and drizzle of glaze make it look elegant with minimal effort.

Preparation Phase & Tools to Use

Essential Tools & Equipment

• 10-inch Bundt pan – Ensures even baking and a beautiful cake shape.
• Electric mixer – Helps achieve a light and fluffy batter.
• Mixing bowls – One for dry ingredients and one for wet ingredients.
• Measuring cups and spoons – Ensures accuracy in ingredient quantities.
• Microplane grater – For finely zesting lemons without bitterness.
• Wire rack – Allows the cake to cool properly before adding the glaze.

Preparation Tips

• Room Temperature Ingredients: Butter, eggs, and buttermilk should be at room temperature for a smooth batter.
• Flour-Coated Blueberries: Tossing the blueberries in flour prevents them from sinking.
• Do Not Overmix: Stir gently when adding dry ingredients to avoid a dense texture.
• Grease the Pan Well: This ensures the cake releases easily without sticking.

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

Step-by-Step Directions

1. Prepare the Cake Batter

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 bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 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 until combined.
6. Alternate adding the dry ingredients and buttermilk to the butter mixture:
   • Add 1/3 of the flour mixture, stirring gently.
   • Add 1/2 of the buttermilk, stirring gently.
   • Repeat, ending with the remaining 1/3 of the flour mixture. Stir just until combined. Do not overmix.
7. Toss the blueberries with 1 tablespoon of flour to coat them evenly. This prevents them from sinking to the bottom.
8. Gently fold the blueberries into the batter, being careful not to overmix.
9. Pour the batter into the prepared Bundt pan and smooth the top.

2. Bake the Cake

10. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
11. If the cake starts browning too quickly, loosely cover it with aluminum foil around the 50-minute mark.
12. Remove the cake from the oven and let it cool in the pan for 15-20 minutes.
13. Carefully invert the cake onto a wire rack and let it cool completely.

3. Make the Lemon Glaze

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

Notes

• No buttermilk? Substitute with sour cream or make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice and letting it sit for 10 minutes.
• Use fresh or frozen blueberries: If using frozen, do not thaw before adding them to the batter.
• Storage: Store at room temperature for 3 days or in the refrigerator for up to 5 days.

Best Ways to Serve Lemon Blueberry Pound Cake

1. Classic and Simple

For a traditional experience, serve a slice of this cake as is, allowing the natural flavors of lemon and blueberry to shine. The soft texture and tangy glaze are more than enough to satisfy any sweet craving.

2. With Fresh Berries

Pair the cake with a side of fresh strawberries, raspberries, or blackberries to add more color and freshness. The extra berries enhance the fruity flavors and make the dish feel even more refreshing.

3. Topped with Whipped Cream

A dollop of homemade whipped cream can add a light and creamy contrast to the dense pound cake. To make it extra special, add a teaspoon of lemon zest or vanilla extract to the whipped cream for additional flavor.

4. With a Scoop of Ice Cream

For a more indulgent treat, serve this cake with a scoop of vanilla or lemon ice cream. The cold, creamy texture of the ice cream pairs beautifully with the buttery cake, creating a well-balanced dessert.

5. Drizzled with Additional Glaze or Syrup

If you enjoy extra sweetness, try adding a second layer of glaze or drizzle the cake with honey or a berry compote. This enhances the moisture of the cake while intensifying the fruity taste.

6. Paired with Tea or Coffee

This cake makes an excellent afternoon snack when served with a cup of hot tea or freshly brewed coffee. The lemon notes in the cake pair well with Earl Grey, chamomile, or green tea, while a dark roast coffee balances the sweetness.

7. Toasted and Buttered

For a unique twist, lightly toast a slice of the cake in a pan or toaster oven and spread a thin layer of butter or cream cheese. This method brings out the richness of the cake and adds a slight crispness to the edges.

8. As a Brunch Addition

Instead of serving only as a dessert, include this cake as part of a brunch spread alongside yogurt, granola, fresh fruit, and scrambled eggs. The slight tanginess from the lemon pairs well with a variety of breakfast dishes.

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Common Mistakes and How to Avoid Them

Even though this recipe is straightforward, there are a few common mistakes that can affect the final result. Here are some pitfalls to watch out for and tips to ensure your cake turns out perfect every time.

1. Overmixing the Batter

• The mistake: Stirring the batter too much after adding the flour can cause the cake to become dense.
• How to fix it: Mix only until the ingredients are combined and stop as soon as there are no visible streaks of flour.

2. Not Using Room Temperature Ingredients

• The mistake: Cold butter, eggs, or buttermilk can cause the batter to curdle or prevent proper mixing.
• How to fix it: Let the butter and eggs sit at room temperature for about 30 minutes before starting the recipe. If needed, microwave butter for 10 seconds to soften slightly.

3. Skipping the Step of Coating Blueberries in Flour

• The mistake: Blueberries sinking to the bottom of the cake.
• How to fix it: Toss blueberries in one tablespoon of flour before folding them into the batter. This keeps them suspended throughout the cake.

4. Not Greasing the Bundt Pan Properly

• The mistake: The cake sticking to the pan, making it difficult to remove.
• How to fix it: Grease the Bundt pan thoroughly with butter or baking spray, then dust with a light layer of flour to ensure easy removal.

5. Overbaking the Cake

• The mistake: A dry cake due to excessive baking time.
• How to fix it: Start checking the cake at 50 minutes by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, it is done.

6. Using the Wrong Type of Pan

• The mistake: Using a pan that is too small or not designed for pound cakes.
• How to fix it: A 10-inch Bundt pan is ideal. If using loaf pans, divide the batter into two 9×5-inch loaf pans and adjust the baking time to 45-50 minutes.

7. Cutting the Cake Too Soon

• The mistake: Slicing the cake while it’s still warm, which can cause it to crumble.
• How to fix it: Allow the cake to cool completely before slicing to maintain its structure and texture.

8. Making the Glaze Too Thin or Too Thick

• The mistake: A glaze that is either too runny or too thick, affecting the presentation and taste.
• How to fix it: Adjust the glaze consistency by adding more powdered sugar if too thin or more lemon juice if too thick until it reaches a smooth, pourable consistency.

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Expert Recipe Tips

1. Use High-Quality Ingredients

The best cakes start with high-quality ingredients. Use fresh lemons for zest and juice, and choose unsalted butter for better control over the cake’s flavor. If using frozen blueberries, ensure they are not overly icy to prevent excess moisture in the batter.

2. Avoid Overmixing the Batter

Overmixing can result in a dense cake. Stir the dry ingredients into the wet ingredients just until combined to maintain a light, tender texture.

3. Grease and Flour the Bundt Pan Thoroughly

To prevent sticking, generously coat the pan with butter or baking spray and lightly dust with flour. Pay extra attention to the ridges if using a decorative Bundt pan.

4. Test for Doneness Properly

Instead of relying solely on baking time, check for doneness by inserting a toothpick or skewer into the thickest part of the cake. If it comes out clean or with a few crumbs, the cake is ready.

5. Allow the Cake to Cool Before Glazing

Pouring glaze on a warm cake will cause it to soak in too quickly. Let the cake cool completely on a wire rack before drizzling with glaze for the best results.

Storage and Reheating Instructions

Storing at Room Temperature

• Keep the cake in an airtight container or tightly wrapped in plastic wrap.
• It stays fresh for up to 3 days at room temperature in a cool, dry place.

Refrigerating the Cake

• If you need to store it longer, refrigerate it in an airtight container.
• It will last up to 5 days in the refrigerator.
• Allow refrigerated slices to sit at room temperature for 10-15 minutes before serving for the best texture.

Freezing for Long-Term Storage

• Wrap individual slices or the whole cake in plastic wrap, followed by aluminum foil to prevent freezer burn.
• Store in a freezer-safe bag or container for up to 3 months.
• Thaw in the refrigerator overnight or at room temperature for 1-2 hours before serving.

Reheating Instructions

• For a warm slice, microwave for 10-15 seconds on medium power.
• If reheating multiple slices, place them on a baking sheet, cover loosely with foil, and warm in a 300°F oven for 5-10 minutes.

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Frequently Asked Questions

1. Can I Use Frozen Blueberries Instead of Fresh?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter. Toss them in a little flour to help prevent bleeding into the batter.

2. What Can I Substitute for Buttermilk?

If you don’t have buttermilk, you can use:

• Sour cream for a similar tangy flavor and texture.
• Milk with lemon juice or vinegar: Add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5-10 minutes before using.

3. Can I Make This Cake in a Loaf Pan?

Yes. Divide the batter into two 9×5-inch loaf pans and bake at 350°F for 45-50 minutes. Check for doneness with a toothpick.

4. How Do I Keep My Cake from Sticking to the Bundt Pan?

Proper preparation is key. Grease the pan well with butter or baking spray and dust with flour. Let the cake cool for 15-20 minutes before inverting it onto a wire rack.

5. Can I Make This Cake Without the Glaze?

Yes, the cake is delicious on its own. If you prefer a lighter sweetness, dust the top with powdered sugar instead.

6. Why Did My Cake Turn Out Dry?

A dry cake can result from:

• Overbaking: Always check for doneness at the 50-minute mark.
• Too much flour: Measure flour properly using the spoon and level method rather than scooping directly from the bag.
• Not enough fat or liquid: Ensure all ingredients are measured accurately, and use full-fat buttermilk for moisture.

7. Can I Add Nuts to This Cake?

Yes. Chopped pecans or walnuts can add a nice crunch. Stir 1/2 cup into the batter before baking.

8. What If I Don’t Have a Bundt Pan?

You can use a tube pan, two loaf pans, or a 9×13-inch baking pan, but baking times will vary.

Conclusion

This Lemon Blueberry Pound Cake is a simple yet elegant dessert with bright citrus flavors, juicy blueberries, and a tender, buttery texture. Whether served plain or with toppings, it is a crowd-pleaser for any occasion. By following the storage tips, baking techniques, and expert advice provided, you can ensure your cake turns out perfectly every time. Enjoy a slice fresh out of the oven or save some for later—it’s just as delicious either way.