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.
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.
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.
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!
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
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.
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.
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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 1/4 cup granulated sugar
- 1 1/2 teaspoon pure vanilla extract
- 2 tablespoons freshly-squeezed lemon juice + 1 teaspoon lemon zest
- 1 1/2 cup fresh blueberries
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.
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.
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.
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.
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.
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.
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.