Lemon Blueberry Pound Cake Recipe

Ingredients You’ll Need

Ingredients

For the Pound cakes

• 1 cup milk
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup blueberries (fresh or frozen)
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs

For the Lemon Glaze:

• 1 cup powdered sugar
• 1 tbsp lemon zest
• 2–3 tbsp lemon juice

Step-by-Step Instructions

1. Prepare the Baking Pan

Start by greasing your loaf or bundt pan generously with butter or a non-stick spray. Once greased, dust the pan with a light coating of flour, then tap out any excess. This double layer of butter and flour ensures your pound cake will not stick to the pan and helps create a golden crust on the outside.

2. Mix the Lemon Milk Mixture

In a small bowl, stir together the milk, fresh lemon juice, and lemon zest. Let it sit for 5 minutes. During this time, the acid in the lemon juice slightly curdles the milk, turning it into a buttermilk substitute. This process makes the cake moist, tender, and flavorful. The lemon zest releases natural oils that enhance the citrusy flavor.

3. Whisk the Dry Ingredients

In a medium bowl, combine the all-purpose flour, baking soda, and salt. Whisking these dry ingredients together evenly distributes the leavening agent and ensures the salt doesn’t clump in one place. This step also aerates the flour, making the batter lighter and easier to mix.

4. Coat the Blueberries

Place the fresh (or frozen) blueberries in a small bowl and toss them with a spoonful of flour. Coating the berries helps absorb some of their moisture and prevents them from sinking to the bottom of the cake while baking. This trick guarantees you’ll get juicy blueberries in every bite instead of a soggy bottom layer.

5. Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer (hand or stand mixer). Continue beating for 3–5 minutes until the mixture is light, fluffy, and pale in color. This step is crucial it incorporates tiny air pockets into the batter, which expand during baking to give the pound cake its classic soft, tender texture.

6. Add Eggs One at a Time

Add the eggs to the butter-sugar mixture, one at a time. Beat well after each addition before adding the next. This method helps the batter emulsify properly (butter, sugar, and eggs blending into one smooth mixture). If you add eggs all at once, the batter may curdle, resulting in a heavy cake.

7. Combine Wet and Dry Ingredients

Alternate between adding the flour mixture and the lemon milk mixture into the butter mixture. Begin with one-third of the flour mixture, then half of the milk mixture, repeating until all is used. Always end with flour this helps keep the batter stable. Mix gently on low speed or with a spatula. Overmixing will develop too much gluten, which makes the cake dense instead of tender.

8. Fold in the Blueberries

Add the flour-coated blueberries to the batter and gently fold them in using a rubber spatula. Avoid stirring too aggressively this can break the berries and turn the batter purple. Folding ensures the blueberries remain whole and evenly distributed.

9. Bake the Cake

Pour the batter into the prepared pan, spreading it evenly with a spatula. Place the pan in a preheated oven at 350°F (175°C). Bake for 55–65 minutes, depending on your oven. To test for doneness, insert a toothpick into the center of the cake if it comes out clean or with just a few moist crumbs, the cake is ready.

Pro Tip: If the cake starts browning too quickly on top, loosely cover it with aluminum foil halfway through baking.

Cool the Cake

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10–15 minutes. This resting time helps the cake firm up and prevents it from breaking when removed. Afterward, transfer it onto a wire rack to cool completely before glazing. Cooling fully is important so the glaze doesn’t melt and slide off.

11. Make the Lemon Glaze

While the cake cools, prepare the glaze by whisking together powdered sugar, lemon zest, and fresh lemon juice in a small bowl. Adjust the consistency:

• Add more sugar for a thicker glaze (drips slowly).
• Add more lemon juice for a thinner, drizzle-like glaze.
  This glaze balances the sweetness of the cake with a bright, tangy finish.

12. Glaze and Serve

Once the cake has cooled completely, drizzle the glaze evenly over the top. Let it set for 5–10 minutes before slicing. For extra presentation, garnish with fresh lemon zest, a few blueberries, or even edible flowers. Serve as a delightful dessert or an indulgent tea-time treat.

Serving Ideas

• Serve warm with whipped cream.
• Pair with a cup of tea or coffee.
• Add extra fresh blueberries on top for a decorative touch.
• Serve with a scoop of vanilla ice cream for a decadent dessert.

Storage & Freezing

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for 5–6 days.
• Freezer: Wrap tightly (without glaze) and freeze up to 3 months. Thaw before glazing.

Nutrition Information  Calories: 323 kcal | Carbohydrates: 56 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 6 g Cholesterol: 26 mg | Sodium: 97 mg |Fiber: 1 g | Sugar: 36 g