Spring is finally here. Your kitchen deserves a fresh, sunny treat. There is nothing like the smell of bright citrus baking on a Saturday morning.
This lemon blueberry pound cake is the ultimate crowd-pleaser. It is dense, buttery, and full of juicy berries. You will love how simple and rewarding this bake feels.
Why You’ll Love This Recipe
This recipe is a winner because it uses basic pantry staples. You likely have most ingredients in your kitchen right now. It is perfect for a relaxed spring brunch with friends.
The texture is incredibly moist and tender. Fresh lemon juice adds a lovely zing to every bite. This cake stays fresh for days and travels very well for potlucks.
Simple Cooking Steps
Making a Bundt cake might seem intimidating at first. Do not worry because the process is very straightforward. You will start by creaming your butter and sugar until light and fluffy.
Then you simply alternate your dry and wet ingredients. Folding in the berries by hand keeps them whole. Even a beginner baker can master this beautiful dessert.
Ingredients You’ll Need
Fresh produce makes all the difference in this recipe. Grab some plump blueberries and bright lemons at the market.
- 1.5 cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup heavy cream
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1 tablespoon all-purpose flour for tossing blueberries
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice for glaze
Step-by-Step Directions
- Preheat oven to 325°F (165°C) and grease a 10-inch Bundt pan thoroughly.
- In a medium bowl, sift together 3 cups of flour, baking powder, and salt.
- In a stand mixer, cream the butter and sugar on medium-high speed until light and fluffy, approximately 5 minutes.
- Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
- In a small container, whisk together the heavy cream, lemon zest, 2 tablespoons lemon juice, and vanilla extract.
- Reduce mixer speed to low and add the flour mixture in three parts, alternating with the cream mixture in two parts, beginning and ending with the flour.
- Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter by hand.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 70 to 80 minutes, or until a cake tester inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire cooling rack.
- Whisk the powdered sugar and 2 tablespoons of lemon juice together to form a glaze; drizzle over the cooled cake before serving.
Best Ways to Enjoy It
Serve a thick slice of this cake with a warm cup of tea. It looks stunning on a pretty cake stand for Easter morning. You can even add a dollop of whipped cream on top.
If you are hosting a garden party, this is the star. Set the table with fresh flowers and enjoy the sunshine. It is a truly special treat for your favorite people.
Storage & Reheating
Keep your leftovers in an airtight container at room temperature. The cake will stay moist for up to three days. You can also freeze individual slices for a quick snack later.
To freeze, wrap slices tightly in plastic wrap and foil. They will last for up to three months. Just thaw at room temperature before you enjoy a bite.
Tips for Best Results
- Always use room temperature eggs for a smooth batter.
- Do not skip tossing the berries in flour first.
- Grease every nook of your Bundt pan very well.
- Avoid overmixing the batter once you add the flour.
- For a holiday crowd, double the glaze for extra sweetness.
- Use fresh lemon juice instead of bottled for better flavor.
- Let the cake cool completely before adding the glaze.
Ways to Switch It Up
- Try using raspberries or blackberries for a different berry twist.
- Swap the lemon for lime for a tropical flavor profile.
- Use a gluten-free 1-to-1 flour blend if you need it.
- Add a pinch of poppy seeds for a bit of crunch.
Common Questions
Can I use frozen blueberries?
Yes, you can use frozen berries if needed. Do not thaw them before adding to the batter. This prevents the juice from turning your cake purple.
How do I know when it is done?
Insert a long wooden skewer into the thickest part. If it comes out clean, your cake is ready. The edges should also pull away from the pan.
I hope this sunny lemon blueberry pound cake brings joy to your home. It is the perfect way to celebrate the arrival of spring. Happy baking!
— Lidia
Lemon Blueberry Pound Cake
Ingredients
- 1.5 cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs , room temperature
- 3 cups all -purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup heavy cream
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1 tablespoon all -purpose flour for tossing blueberries
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice for glaze
Instructions
- Preheat oven to 325°F (165°C) and grease a 10-inch Bundt pan thoroughly.
- In a medium bowl, sift together 3 cups of flour, baking powder, and salt.
- In a stand mixer, cream the butter and sugar on medium-high speed until light and fluffy, approximately 5 minutes.
- Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
- In a small container, whisk together the heavy cream, lemon zest, 2 tablespoons lemon juice, and vanilla extract.
- Reduce mixer speed to low and add the flour mixture in three parts, alternating with the cream mixture in two parts, beginning and ending with the flour.
- Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter by hand.
- Pour the batter into the prepared pan and sugar the top with a spatula.
- Bake for 70 to 80 minutes, or until a cake tester inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire cooling rack.
- Whisk the powdered sugar and 2 tablespoons of lemon juice together to form a glaze; drizzle over the cooled cake before serving.
