Easy Moist Blueberry Lemon Pound Cake Recipe

This blueberry lemon pound cake recipe is a rich, buttery cake filled with fresh blueberries and bright lemon flavor.

The cake turned out dense yet soft, holding the blueberries evenly throughout the slices. The glaze added a subtle tang that balanced the sweetness of the cake.

I made this blueberry lemon pound cake recipe because I wanted a dessert that combined fresh fruit and citrus in a classic homemade style.

I wanted something that felt homemade and substantial, something I could share with family or enjoy with tea. Baking this blueberry lemon pound cake recipe gave a sense of accomplishment from start to finish.

I will now show step-by-step how this blueberry lemon pound cake recipe is prepared.

Easy Moist Blueberry Lemon Pound Cake Recipe

Blueberry lemon pound cake recipe has a tender, moist texture that melts in the mouth. The buttery cake is soft yet dense, holding fresh blueberries that burst with natural sweetness in every bite.

Lemon zest and lemon extract add a bright, tangy note that balances the richness of the butter and sugar. A simple lemon glaze drizzled over the top adds a subtle citrus finish that enhances the flavor without being too sweet.

This blueberry lemon pound cake recipe is easy to slice and serve, staying soft for days. The overall taste is sweet, lightly tangy, and refreshingly fruity, making each slice enjoyable and comforting.

How To Prepare Blueberry Lemon Pound Cake Recipe?

To make this blueberry lemon pound cake recipe perfectly, follow each step carefully. Clear instructions guide you through mixing, folding in blueberries, baking, and glazing.

Suggested kitchen tools help make the process easier, but using what you have is enough. Simple steps ensure a moist, flavorful cake everyone will enjoy.

Recipe overview

Preparation Time: 20 minutes

Cooking Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes

Course: Dessert / Snack

Cuisine: American

Yield: 12 servings

Kitchen Utensils

• Large mixing bowl
• Electric mixer or whisk
• Measuring cups and spoons
• Loaf pan (9×5 inches / 23×13 cm)
• Spatula
• Cooling rack
• Small bowl for glaze

Ingredients

For the Cake:

• 480 g all-purpose flour (unbleached)
• 600 g granulated sugar
• 6 large eggs
• 300 g fresh blueberries
• 450 g unsalted butter, softened
• 240 ml milk, room temperature
• 15 g baking powder (1 tablespoon)
• 10 ml lemon extract (2 teaspoons)
• 1 teaspoon grated lemon zest

For the Glaze:

• 22 ml fresh lemon juice (1½ tablespoons)
• 90 g confectioners’ sugar
• ¼ teaspoon packed lemon zest

Instructions

1. Preheat Oven and Prepare Pan

Set the oven to 175°C (350°F). Grease a 9×5-inch loaf pan with butter or oil and lightly dust it with flour, or line it with parchment paper for easy removal.

2. Combine Dry Ingredients

In a medium bowl, whisk together the flour and baking powder. Set aside.

3. Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together until the mixture is pale and fluffy, about 3–5 minutes. Add the eggs one at a time, beating well after each addition.

4. Add Flavor and Milk

Stir in the lemon extract and grated lemon zest. Gradually add the flour mixture, alternating with milk, starting and ending with the flour. Gently fold in the blueberries, being careful not to crush them.

5. Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 65–70 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

6. Make Glaze and Serve

In a small bowl, mix the lemon juice, confectioners’ sugar, and extra lemon zest until smooth. Drizzle over the cooled cake. Slice and enjoy.

Note: For extra flavor, toss blueberries in a tablespoon of flour before folding them into the batter to prevent them from sinking.

Nutrition Facts Of Blueberry Lemon Pound Cake Recipe

Nutrition	Amounts
Calories	420 kcal
Carbohydrates	55 g
Protein	5 g
Fat	20 g
Saturated Fat	12 g
Fiber	1 g
Sugar	35 g

Why This Recipe Is A Must-Try?

This blueberry lemon pound cake recipe is a must-try because it delivers a perfect balance of sweet and tangy flavors, with juicy blueberries and bright lemon notes in every bite.

The cake stays moist and tender, making it enjoyable fresh or a day later. It is simple to prepare using basic ingredients while producing a bakery-quality result at home.

The lemon glaze adds a light, sweet finish that enhances the flavor without overwhelming it. Its texture, flavor, and easy preparation make it a standout dessert worth baking.

Why My Recipe Works

My blueberry lemon pound cake recipe works because the ingredients balance flavor and texture naturally. Butter and sugar are mixed well to create a soft base, while eggs add structure and richness.

Lemon zest and juice bring freshness that lifts the taste without masking the blueberries. Folding the blueberries gently keeps them whole and juicy.

Alternating flour and milk creates a smooth batter that bakes evenly. The slow baking time allows the loaf to cook through while staying moist, and the glaze adds a bright finish that enhances the cake.

Serving Suggestions

Serve blueberry lemon pound cake recipe sliced at room temperature for the best texture and flavor. It can be enjoyed on its own or paired with fresh blueberries and lemon slices for a clean presentation.

A light dusting of confectioners’ sugar adds a simple finish if glaze is skipped. For a richer option, serve alongside vanilla custard or lightly sweetened whipped cream.

The blueberry lemon pound cake recipe also works well on brunch tables, dessert platters, or as an afternoon snack served with tea or milk.

When To Serve

Blueberry lemon pound cake recipe can be served during breakfast, brunch, or afternoon tea. It works well as a light dessert after lunch or dinner and pairs nicely with coffee or tea.

The cake can be sliced and shared at family gatherings, small celebrations, or casual get-togethers. It also makes a good homemade treat for weekends or special baking days.

Because the blueberry lemon pound cake recipe stays moist, it can be served the same day or the next day without losing texture or flavor.

Health Benefits

Blueberry lemon pound cake recipe offers a few nutritional benefits when enjoyed in moderation. Blueberries provide natural antioxidants and fiber, which support digestion and overall wellness.

Lemon zest and juice contribute vitamin C and help add freshness without extra fat. Eggs supply protein, while milk adds calcium for bone health.

Butter provides energy and richness, making the cake filling in smaller portions. Using fresh ingredients and controlled portions allows this dessert to be a comforting treat while still offering some valuable nutrients.

Expert Tips And Tricks

1. Choose fresh, firm blueberries for the best texture and natural sweetness. Frozen blueberries can be used, but keep them frozen and fold carefully to avoid turning the batter purple.

2. Ensure butter is fully softened at room temperature so it blends smoothly with sugar, creating a creamy base that traps air and produces a tender cake.

3. Add flour and milk in alternating portions to the batter. This helps maintain a smooth, even texture and prevents the cake from becoming dense or tough.

4. Fold blueberries gently using a spatula to keep them whole and evenly distributed throughout the cake.

5. Prepare the loaf pan carefully by greasing and lightly flouring or lining with parchment paper. This ensures the cake releases easily without sticking or breaking.

6. Allow the cake to cool for at least 10–15 minutes before drizzling the lemon glaze. This prevents the glaze from melting completely and helps it coat the cake evenly for a glossy, flavorful finish.

Best Variations

➤ Mixed Berry Lemon Pound Cake – Add raspberries or blackberries along with blueberries for extra fruity flavor and color.

➤ Lemon Poppy Seed Pound Cake – Stir in 1–2 tablespoons of poppy seeds to the batter for a subtle crunch and visual appeal.

➤ Glazed Almond Blueberry Cake – Add a handful of slivered almonds on top before baking and finish with almond extract in the glaze for a nutty twist.

➤ Cream Cheese Swirl Blueberry Cake – Add dollops of sweetened cream cheese into the batter and gently swirl for a rich, tangy layer.

➤ Coconut Lemon Blueberry Cake – Mix in ¼ cup shredded coconut to the batter for a tropical flavor that complements the lemon and blueberries.

➤ Vegan Blueberry Lemon Cake – Replace eggs with flax eggs, butter with plant-based margarine, and milk with almond or oat milk for a plant-based version.

Storage Instructions

Store blueberry lemon pound cake recipe at room temperature in an airtight container for up to two days to keep it soft and moist.

For longer storage, place the cake in the refrigerator, tightly wrapped or sealed, where it will stay fresh for up to five days. Allow refrigerated slices to come to room temperature before serving for better texture and flavor.

The blueberry lemon pound cake recipe can also be frozen by wrapping individual slices in plastic wrap and placing them in a freezer-safe container for up to two months.

FAQs About Blueberry Lemon Pound Cake Recipe

Conclusion

This blueberry lemon pound cake recipe is loved by everyone who tries it. I make this cake for family and friends, and every time I enjoy the process and the result.

The texture stays moist, the blueberries burst with flavor, and the lemon adds a bright, refreshing taste. Sharing this recipe allows others to create the same delicious cake using an easy method.

I hope anyone who follows these steps will enjoy baking and tasting this blueberry lemon pound cake recipe as much as I do, making it a favorite treats.

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