A Spicy Perspective

Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake: A brilliant blend of fresh summer blueberries and citrus, suspended in a tender vanilla pound cake. This is the perfect treat to take to summer parties. It’s bold and sweet in flavor, yet sturdy enough to travel.

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Blueberry Pound Cake Recipe

Nothing compares to summer berry picking… Filling up a baskets of blueberries and snacking on them along the way. Or hiking up a mountain trail, eating a handful of fresh wild blueberries found along the path.

But what do you do with all of the blueberries that you’ve picked? 

Blueberry Lemon Pound Cake is the perfect recipe to use up excess freshly picked summer blueberries. 

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The Original Pound Cake

Pound cake has been around for a very long time.

Pound cake originated as a British recipe in the 1700’s… With equal “one pound portions” of butter, sugar, eggs, and flour.

However, it wasn’t until the 1800’s that bakers started experimenting with the recipe a bit, to make it lighter. In 1881 a pound cake recipe was first published in the United States, despite already being a popular Southern dessert recipe. 

Artificial leaveners were introduced to pound cake recipes to produce a lighter cake. Today, bakers add in a variety of different fruits, nuts, and chocolate to create a bit of excitement in their classic Pound Cake recipes. 

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Best Lemon Pound Cake Recipe

This Lemon Pound Cake Recipe with Blueberries has the perfect ingredients to add a little flair to your classic Pound Cake.

You can’t go wrong with blueberries, lemon, and of course, Pound Cake!

We love this vibrant summertime combination. Plus, cream cheese pound cake is always a welcomed treat that is delicious:

  • On its own
  • With ice cream
  • With sauce
  • And is easy to pack in picnic baskets and lunch boxes!
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Blueberry Lemon Pound Cake Recipe Ingredients

  • Butter – Blended with sugar, it creates the perfect creamy batter base for cake. 
  • Cream Cheese – Creamy goodness that offers tang and a silky texture!
  • Sugar – Not only for sweetness, but for texture and browning as well.
  • Eggs – The original cake lifting agent.
  • Vanilla Extract – Deepens the flavor of pound cake.
  • Lemons – The zest and juice brighten the overall flavor.
  • Flour – Use all-purpose flour for this recipe.
  • Baking Powder – Leavener, for greater lifting and lightening. 
  • Salt – To bring out the naturally sweet flavors.
  • Blueberries – Fresh is best!
  • Turbinado sugar – Creates a nice crunchy layer on the top. 
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How To Make Lemon Pound Cake

  1. Preheat the oven to 350 degrees F. Butter a 9X5 inch loaf pan and set aside.
  2. In the bowl of an electric stand mixer, add the butter, cream cheese, and granulated sugar. Beat on high speed to cream the ingredients until light and fluffy, about 3-5 minutes.
  3. Scrape the bowl with a rubber spatula, then beat in the eggs, vanilla lemon zest, and 2 tablespoons lemon juice.
  4. Turn the mixer on low and beat in the baking powder and salt. Then slowly add 2 cups flour.
  5. In a separate bowl, mix the remaining tablespoon of flour with the blueberries. Stir the blueberries into the batter by hand.
  6. Scoop the batter into the loaf pan. Sprinkle the top with turbinado sugar.
  7. Bake for 75-90 minutes, until the toothpick inserted into the center comes out clean.
  8. Let the pound cake cool in the pan for 10 minutes. Then gently flip it out onto a cooling rack.
  9. Cool completely before slicing with a serrated knife.

Get the Full (Printable) Blueberry Lemon Pound Cake Recipe Below!

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Cream Cheese Pound Cake FAQ

Why is my pound cake dry and crumbly?

Dry, crumbly cake usually results in too much sugar, or over baking. Make sure to measure all the ingredients thoroughly before baking. Also, make sure your oven thermometer is accurate.

Can I mix a pound cake with a hand mixer?

Yes you can; be sure to put it on a slower speed, and make sure everything is well combined. However, make sure not to over-mix the batter or it will produce a tough cake.

Why is my cake so dense?

Over beating. When you beat cake batter too long, your cake rise beautifully and then it will sink once it comes out of the oven. 

How long does Pound Cake last?

Pound Cake can last in an airtight container for up to 3 days at room temperature, a week in the fridge, and up to 6 months in the freezer. 

Why did my cake sink in the middle?

Most likely you opened the oven door too early and the cake did not have time to set, before it was upset. Keep the oven door closed the full baking time.

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Blueberry Lemon Pound Cake

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
A brilliant blend of fresh summer blueberries and citrus, suspended in a tender vanilla pound cake. This is the perfect treat to take to summer parties. It’s bold and sweet in flavor, yet sturdy enough to travel. Serve it as-is, or with vanilla ice cream.
Servings: 12 slices

Ingredients

Instructions

  • Preheat the oven to 350 degrees Butter a 9X5 inch loaf pan and set aside.
  • In the bowl of an electric stand mixer, add the butter, cream cheese, and granulated sugar. Beat on high speed to cream the ingredients until light and fluffy, about 3-5 minutes.
  • Scrape the bowl with a rubber spatula, then beat in the eggs, vanilla lemon zest, and 2 tablespoons lemon juice.
  • Turn the mixer on low and beat in the baking powder and salt. Then slowly add 2 cups flour. Once the mixture is smooth, turn off the mixer.
  • In a separate bowl, mix the remaining tablespoon of flour with the blueberries. Stir the blueberries into the batter by hand.
  • Scoop the batter into the loaf pan. Sprinkle the top with turbinado sugar.
  • Bake for 75-90 minutes, until a toothpick inserted into the center comes out clean.
  • Let the pound cake cook in the pan for 10 minutes. Then gently flip it out onto a cooling rack. Cool completely before slicing with a serrated knife.

Notes

If you want smooth well-formed slices, wait ample time before cutting the loaf.

Nutrition

Serving: 1slice, Calories: 323kcal, Carbohydrates: 37g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 86mg, Sodium: 151mg, Potassium: 145mg, Fiber: 1g, Sugar: 20g, Vitamin A: 580IU, Vitamin C: 3.5mg, Calcium: 55mg, Iron: 1.3mg
Course: Dessert
Cuisine: American
Author: Sommer Collier

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7 comments on “Blueberry Lemon Pound Cake”

  1. I’m making this today. It seems like a lot of ingredients for a loaf pan?

  2. This is the perfect bread and my absolute favorite thing to eat every morning with a cup of coffee. Thanks for an awesome recipe!

  3. You took one of my favorites, pound cake, and made it even better by adding lemon and blueberries! Thanks for the wonderful recipe

  4. Lemon & blueberry is such a great combination. The flavors are amazing & this is so soft! Love it!

  5. Made it, and loved it!

  6. for when I’m off my diet! lemon + blueberry + pound cake, a beautiful combination, thank you!