What ingredients are needed for a Lemon Blueberry Pound Cake?

A Lemon Blueberry Pound Cake typically requires all-purpose flour, sugar, butter, eggs, baking powder, salt, lemon zest and juice, fresh blueberries, and sometimes sour cream or buttermilk for moisture.

How do you prevent blueberries from sinking in Lemon Blueberry Pound Cake?

To prevent blueberries from sinking, toss them in a little flour before folding them into the batter and gently fold to distribute evenly. Also, using fresh (not frozen) blueberries can help keep them suspended in the cake.

Can I use frozen blueberries in Lemon Blueberry Pound Cake?

Yes, you can use frozen blueberries, but it’s best to thaw and drain them well or coat them lightly with flour before adding to the batter to avoid excess moisture and sinking.

What is the best way to store Lemon Blueberry Pound Cake?

Store Lemon Blueberry Pound Cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

How long should I bake a Lemon Blueberry Pound Cake?

Bake the cake at 325°F (163°C) for about 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven and pan type.

Can I make Lemon Blueberry Pound Cake dairy-free?

Yes, to make a dairy-free Lemon Blueberry Pound Cake, substitute butter with a dairy-free margarine or coconut oil, and replace milk or buttermilk with almond milk or another plant-based milk alternative.

Lemon Blueberry Pound Cake Dense And Delicious 2026

Lemon Blueberry Pound Cake

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This classic Lemon Blueberry Pound Cake is dense yet tender, bursting with bright lemon flavor and sweet blueberries. Perfect for brunch, dessert, or a simple afternoon treat, it keeps beautifully and tastes even better the next day.

Author: Harmony
Prep Time: 20min
Cook Time: 55min
Total Time: 1h 20min
Yield: 1 10-cup Bundt cake or 2 loaves 1x
Category: dessert
Method: baking
Cuisine: American

Ingredients

Scale

1 1/2 cups unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs, room temperature
1 tablespoon lemon zest (from about 2 lemons)
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk, room temperature
2 cups fresh or frozen blueberries (do not thaw)
2 tablespoons all-purpose flour (for coating berries)
1 cup powdered sugar
2 tablespoons fresh lemon juice

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Instructions

Preheat oven to 325°F. Grease a 10-cup Bundt pan or two 9×5 loaf pans with butter and dust with flour.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 to 4 minutes. Scrape down the sides halfway through.
Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Add flour mixture to butter mixture in three additions, alternating with buttermilk. Start and end with flour. Mix just until combined.
Toss blueberries with 2 tablespoons flour. Gently fold into batter with a spatula.
Pour batter into prepared pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted in center comes out clean.
Let cake cool in pan for 15 minutes, then turn out onto a wire rack.
While still warm, whisk together powdered sugar and lemon juice for glaze. Drizzle over top.
Let glaze set before slicing. Serve at room temperature.

Notes

For best results, use room temperature ingredients. If using frozen blueberries, do not thaw them before adding to the batter. The cake keeps well at room temperature for up to 4 days, or can be frozen for up to 3 months.

Nutrition

Serving Size: 12
Calories: 380
Sugar: 34
Sodium: 200
Fat: 18
Saturated Fat: 10
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 52
Fiber: 1
Protein: 5
Cholesterol: 85

Find it online: https://www.homestyletable.com/lemon-blueberry-pound-cake-3/