If you're looking to add a little pep and cheer to the breakfast table, you can't go wrong with the bright and fruity flavors of lemon and blueberry! The perfect combination of sweet and tart, this zesty Lemon Blueberry Pound Cake is bound to put an extra spring in your step and a smile on your face.
Set out the butter and the eggs, preheat the oven and get ready to bake an utterly flawless breakfast treat. Buttery, dense and moist, this beauty bakes up with a fine and tender crumb; it's everything a pound cake was meant to be and more thanks to freshly squeezed lemon juice and juicy blueberries!
Put this recipe to good use as a quick-fix, breakfast treat, a delightful brunch dessert, or as a mid-day snack to satisfy your sweet tooth cravings.
And, if you love blueberry breakfast treats, be sure to bookmark these delicious Lemon Blueberry Muffins and our Blueberry Waffles for next time!
HOW TO MAKE LEMON BLUEBERRY POUND CAKE
Like all pound cakes, there are a few steps you must take to ensure a fine-textured, perfectly baked cake. However, don't let this dismay you. In the end, as you're cutting into a slice of buttery, dense Lemon Blueberry Pound Cake, you'll see (and taste) the effort was well worth it.
Before we get too deep into the "why" and "how" of it all, it helps to take a quick glance at the recipe.
QUICK RECIPE OVERVIEW
- Butter and flour the pan.
- Prep ingredients: Mix dry ingredients, toss blueberries with flour, and whisk whole eggs and the separated yolks together.
- Cream the butter and sugar.
- Mix in eggs, vanilla, lemon juice, and zest.
- Mix in the dry ingredients and fold in the blueberries.
- Transfer batter to the pan and bake it at 325° for 1 hour and 25 minutes.
- Cool for 15 minutes before inverting onto a serving platter.
For another super summer-y dessert, try our strawberry pound cake next!
AN IN-DEPTH LOOK:
Now that we've got a good idea as to where we're headed with the recipe, let's get into the nitty-gritty of it. Every step has a purpose and you'll it's all explained below!
PREPARE THE PAN
The pan should be buttered and floured so that it easily releases after the pound cake has baked and cooled. Make sure that every nook and cranny of the pan is well-greased so that the flour stays put.
PREP INGREDIENTS
Having certain ingredients prepped and ready in advance helps keep you on track and eliminates distractions whilst you are bringing the batter together.
- In a medium-sized mixing bowl, whisk together the cake flour and salt.
- Add the blueberries to a separate bowl, and gently toss with 1 tablespoon of flour. This will keep the blueberries from sinking to the bottom of the pan.
- Whisk together the eggs and egg yolks in another separate bowl.
CREAM BUTTER AND SUGAR
Creaming the butter and sugar is a very important step texture-wise for Lemon Blueberry Pound Cake. You can use either a stand mixer fitted with a paddle attachment or a large bowl and a handheld mixer for this task.
Begin by beating the butter on medium-high speed for 1 minute. This will help to loosen it up and get that sugar in mixing in properly. Once the time is up, slowly stream in the granulated sugar, mixing all the while. Beat until it is light and fluffy, 4-6 minutes more.
You'll know the butter and sugar is properly creamed when the mixture has lightened in color and is notably fluffier.
ADD EGGS, VANILLA, AND LEMON
Next, it's time to add the remaining wet ingredients. There's nothing too complicated about this step, and the only thing that's truly worthy of mention is that you should be scraping down the sides of the bowl often during this mixing process. This ensures all of the ingredients are evenly distributed throughout the batter.
Add the eggs, vanilla, lemon juice, and zest, mix until combined, and move on to the dry ingredients.
ADD DRY INGREDIENTS
Time to turn the mixer on low. This is a preventative measure that'll help keep you from over-mixing the batter, which may lead to a sad and tough texture. No, thank you. Mix on low and stop the moment you no longer see flour.
Then, scrape down the sides of the bowl again and add the blueberries. This time, you'll put away the machinery and fold them in using a rubber spatula. This way, they're less likely to bust open and streak the batter.
TRANSFER TO PAN AND BAKE
Once your blueberries are incorporated, transfer the batter to the prepared loaf pan and smooth over the top. Gently tap the pan on the counter a few times to help release any air bubbles. This prevents your cake from baking up with an abundance of holes and gaps in the crumb.
At this point, your oven should be preheated to 325° with a rack should be placed directly in the center of the oven.
Bake for 1 hour and 10 minutes, rotating the pan about half-way through this cook time. Then, tent with aluminum foil to keep the top from over-browning and continue baking for an additional 15-20 minutes.
To determine if it is done, insert a toothpick into the center-most, thickest part of the cake. If it comes out clean or with a few crumbs clinging to it, it's done!
COOL
The cooling time is very important and should not be rushed. If you don't wait the full 15-20 minutes, you'll risk it falling apart as it comes out of the pan. Wait to long, and you'll likely be struggling to remove it altogether.
Once the Lemon Blueberry Pound Cake has finished baking, set it aside to cool on a wire rack for 15-20 minutes. After the cooling time is up, invert it onto a serving platter and allow it to cool completely before serving.
WHAT'S IN IT:
- Cake Flour
- Granulated Sugar
- Unsalted Butter
- Whole Eggs + Egg Yolks
- Fresh Blueberries
- Freshly-Squeezed Lemon Juice
- Vanilla Extract
- Salt
CAN YOU USE FROZEN BLUEBERRIES?
If you only have frozen blueberries on hand, you'll need to let them thaw completely in a colander before using. Their water content will be higher than that of fresh blueberries and if not removed, will negatively affect the recipe.
Love a blueberry dessert? Try our Blueberry Crisp!
TOPPING IDEAS FOR LEMON BLUEBERRY POUND CAKE
- Fresh Berries
- Store-bought Lemon Curd
- Lemon Glaze by The Spruce Eats
- Whipped Cream by Live Well Bake Often
- Berry Compote by The Minimalist Baker
TIPS FOR BAKING THE BEST POUND CAKE
- A light-colored, steel loaf pan works best to keep the pound cake from over-browning on the sides
- Room temperature ingredients are e-ver-y-thing when it comes to baking a pound cake! Don't forget to set out the butter and eggs ahead of time!
- Make sure your oven is preheating before you start working with your ingredients!
- If you want to get your Lemon Blueberry Pound Cake out of the pan in one piece, be sure to grease and flour the pan well!
- The best way to measure cake flour is to spoon the flour into the measuring cup, rather than dipping the cup into the bag of flour. Use the back of the spoon or a knife to level it off.
- Take the time to cream the butter and sugar properly will make a huge difference in texture!
- Don't go crazy with the mixing. Mix the dry ingredients on a low speed setting. Or better yet -- you can even fold them in.
- Pound cake takes a long time in the oven to bake through. Tent it with foil to keep the top a lovely golden-brown.
- Don't rush the cooling process! Give it at least 15-20 minutes on a wire rack before you turn it out.
6 MORE BREAKFAST TREATS YOU’LL LOVE
- Chocolate Glazed Donuts | These baked donuts with chocolate glaze are healthier than traditional fried donuts, yet just as delicious!
- Easy Apple Strudel | Don't be intimidated by apple strudel! Homemade is easier than you think with store-bought filo dough.
- Apple Crumble Cake | If you swoon for cinnamon and apple, this cake is your dream come true!
- Perfect Banana Bread | Banana bread perfection is in your future! All you need is this recipe and a little sour cream.
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- Foolproof Cinnamon Rolls | Conquer homemade cinnamon rolls with this foolproof recipe!
Lemon Muffins Recipe
Chocolate Glazed Donuts
Banana Bread with Sour Cream
How To Make Cinnamon Rolls From Scratch
Apple Crumble Cake
Apple Strudel Recipe
This Lemon Blueberry Pound Cake boasts a cheery combination of sweet and tart, buttery and bright! With this foolproof recipe, you're guaranteed a beautiful finely-textured pound cake deliciously speckled with juicy blueberries!
- 2 cups cake flour + 2 tablespoons, separated
- 1 teaspoon fine sea salt
- 3 large eggs at room temperature
- 3 egg yolks at room temperature
- 1 cup room temperature unsalted butter
- 1 ¼ cup granulated sugar
- 1 ½ teaspoon pure vanilla extract
- 2 tablespoons freshly-squeezed lemon juice + 1 teaspoon lemon zest
- 1 ½ cup fresh blueberries
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Preheat the oven to 325°F and have a rack situated in the center of the oven. Generously grease a 9"x5" loaf pan and add 1 tablespoon of flour to the pan. Shake it around until well-coated and knock out the excess. Set aside until ready to use.
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In a medium-sized mixing bowl, whisk together the flour and salt, and set aside until ready to use. Add the blueberries to a separate bowl, gently toss with 1 tablespoon of flour, and set aside. Also, whisk together the eggs and egg yolks in a separate bowl and set aside until ready to use.
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Add the butter to a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large bowl and a handheld mixer. Beat on medium-high for 1 minute. Then, slowly stream in the granulated sugar, mixing all the while. Beat until light and fluffy, 4-6 minutes more.
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Scrape down the sides of the bowl and with the mixer on medium speed, beat in the eggs. Scrape down the sides of the bowl again, add the vanilla, zest, and lemon juice, and mix until combined.
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Add the dry ingredients and mix on low. Stop mixing the moment you no longer see flour. Scrape down the sides of the bowl, add the blueberries, and gently fold them in until evenly distributed throughout the batter.
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Transfer the batter to the prepared loaf pan, smooth over the top, and gently tap on the counter a few times to release any air bubbles. Bake for 1 hour and 10 minutes, rotating the pan half-way through this cook time. Then, tent with aluminum foil and continue baking for 15-20 minutes.
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Set aside to cool on a wire rack for 15-20 minutes. After the cooling time is up, invert the cake onto a serving platter and allow to cool completely.
marcelle says
That looks delish!
Linda says
This is similar to my almond blueberry bundt cake so I just had to give it a try. It cam out moist and deliciously lemony and just the right size for a breakfast treat. I drizzled a lemon glaze over it for added sweetness but it was just as delicious without it.
Shadi Hasanzadenemati says
I love that this recipe uses fresh vegetables! Can’t wait to try it!
Kathy Janowski says
This was the best pound cake recipe I have ever made it’s a keeper
Thanks
Kelly Anthony says
Thank you, Kathy!
Jessica says
Can I use all purpose flour instead of the cake flour? Will it come out good still?
Kelly Anthony says
The cake will not be as tender or moist with all-purpose flour. I would not advise subbing it in. So sorry, Jessica!
Lexie says
I used all purpose flour instead of cake flour and mine came out just fine. All purpose flour works!
Janet says
Can this be doubled
Kelly Anthony says
Yes, but it will need to be baked in two separate pans.
Janet says
Can this be made in a bunt pan
Kelly Anthony says
Yes, but begin checking for doneness around the one-hour mark!
Daphne Pudenz says
Just made this. Incredibly moist, tender and has the perfect amount of sweetness. I thought it would need a lemon icing but it was good as is . Not a fan of icing but can handle a little. Thank you for sharing . My kids loved it! Thank you for sharing!
Tina says
Will blackberries bake the same as blueberries in this recipe?
Kelly Anthony says
I've not tested it, but I would assume so!
Carol Kempton says
I got out all the ingredients and then I made a school girl mistake by adding the eggs, vanilla and juice before the sugar. It’s in the oven now I was just going to toss it the garbage but I thought I may as well cook it and see if it’s salvageable. Has anyone else done similar, I would like to hear how others have turned out. Thanks Carol
Edna says
A very well done pound cake
Marge says
Can I use dried blueberries instead? Thanks
Kelly Anthony says
Technically you could, but they might be a bit chewy throughout the bread. Maybe consider reconstituting them in hot water and patting them dry before adding them to the batter. Hope this helps! Happy baking 🙂
Carmen says
What do u do with the lemon zest I followed the recipe but I did not put in the lemon zest went over the ingredients and I missed on the instructions were too put lemon zest .
Kelly Anthony says
Hi Carmen! The zest goes in with the vanilla and lemon juice 🙂
Nicole says
I just took mine out the oven. Baked at stated temp and time frame. The middle is a little wet. Should I add it back in or would it dry out and be fine as it cools? I don't want to over cook it.
Kelly Anthony says
If the center is "wet," the cake is not fully cooked through and should be baked longer. However, if a toothpick were to come out with a few crumbs clinging to it (not batter) it is fine to stop the cooking.
Sometimes the pan you use can affect the doneness of the cake, as can the temperature of your oven. Metal bake pans are best and it might help to allow your oven an extra 10 minutes after it alerts you it is heated to the proper temperature just in case it is heating slowly.
Meliss says
What about GF all purpose flour ?
Kelly Anthony says
As far as I know, GF flour bakes the same as AP (although I don't have much experience with it). Unfortunately though, I would expect the texture of the loaf to be grittier, as most baked gluten-free goods are 🙁
Sabrina says
I subbed the cake flour for 1-1 gluten free flour, & also subbed 4 tablespoons of the flour w/ corn starch to make it "cake flour", and I'm happy with the result! I would definitely say it needs more moisture in this version but it's just as yummy!
Carol Keller says
Mine was perfectly baked in an hour. Toothpick inserted came out perfectly clean. Just to be sure I put in back an additional 5 minutes. Why would it be necessary to back another 15-20 minutes? Mine would be burned and dry.
Grace says
Can I add poppy seeds? Would you recommend?
Kelly Anthony says
If enjoy poppy seeds, I don't see how it could hurt to add them 🙂
Susan Connelly says
I've made this twice in less than 2 weeks. It's one of the best pound cakes I've ever made. Make sure you give yourself enough time to follow each step completely. It's worth the time. I will be making this many more times. It's a winner!
Kelly Anthony says
Thank you so much, Susan! I'm so glad you enjoyed the recipe!
Laura says
Followed the recipe, after 1 hour 25 minutes it still wasn’t done so I left it in for another 15 minutes and hoped for the best. I baked this for my mother in law for her birthday and when she cut into it, it still wasn’t done. I would recommend splitting into two loaf pans or increasing the temp.
Natalie says
You only use 3 eggs correct? You separate the yokes and the egg whites and use that so it's just 3 eggs total? Just a little confused.
Kelly Anthony says
3 whole eggs and 3 egg yolks (so you will need 6 eggs altogether and will have the egg whites of 3 eggs leftover)! Hope that helps 🙂