Lemon Blueberry Pound Cake

5 from 7 votes

Moist, buttery and bursting with flavor, this delectable Lemon Blueberry Pound Cake is sure to satisfy your sweet tooth!

Prep Time10

Cook Time1 20

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: cake

Servings: slices

Calories: 401kcal

Preheat the oven to 325℉.
In a stand mixer or large mixing bowl with an electric mixer, cream butter and sugar together until light and fluffy, about 1 minute. Add eggs one at a time, beating well after each addition.
Add half of the flour, and mix until well combined. Add whipping cream, lemon juice and zest. Mix again. Once combined, mix in the remaining flour, scraping down the sides of the bowl with a spatula as needed.
In a small bowl, toss blueberries with the tablespoon of all-purpose flour. Gently fold the coated blueberries into the batter.
Place parchment paper in the bottom of a buttered tube pan. Distribute the cake batter evenly around the prepared pan.
Bake in the preheated oven 1 hour 20 minutes or until cooked through and golden brown. Remove from the oven. Allow the cake cool and rest in the pan for 5 minutes on a wire rack.
Invert the cake from the pan onto a plate, then onto a cake server. In a separate small bowl, whisk together the glaze ingredients: powdered sugar, lemon juice and zest. Spoon the lemon glaze over the top of the cake, letting it drip down the sides. Slice with a serrated knife and add extra toppings if desired.

Storage tips:

Cool completely before storing in an airtight container at room temperature up to 3 days. If you anticipate needing to store the pound cake for longer than a few days, it is recommended to refrigerate or freeze it to maintain its freshness and extend its shelf life.

If you want to store the cake for a longer period, freezing is ideal. Wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe container. It can be stored in the freezer up to 3 months.

When ready to enjoy the pound cake, transfer the cake to the refrigerator and allow it to thaw slowly overnight. Once thawed, bring it to room temperature before serving, if desired.

Expert Tips:

Topping Options: Excellent toppers for this cake are fresh whipped cream, fresh blueberries, a homemade blueberry glaze, lemon zest, sliced almonds and/or fresh mint.

Frozen Blueberries: If fresh berries are not available, you can use frozen. Do not thaw them; just toss them in a little flour before adding to the batter to prevent sinking.

Flavor Variations: For a different citrus flavor, try using lime or orange zest and juice instead of lemon. You can also add vanilla extract or almond extract.

Yogurt Substitute: If you don't have heavy whipping cream, you can substitute with full-fat Greek yogurt or sour cream for a slightly different texture.

Ingredient Prep Tips: Bring the butter to room temperature before starting. This helps ensure proper incorporation and a smoother batter. Once you add the dry ingredients to the wet mixture, mix only until just combined. Overmixing can develop gluten, resulting in a denser texture.

Pan Prep Tips: For optimal pan-cake release, I recommend NOT skipping the step of lining the buttered pan with parchment paper.

Baking Tips: Follow the recipe instructions for cooking time and temperature. However, ovens may vary, so it's a good practice to start checking for doneness a few minutes before the recommended time, as overbaking can lead to a dry pound cake.

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