Go Back
- 1 ½ cups all-purpose flour - 1 tsp baking powder - ½ tsp baking soda - ½ tsp salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 2 tbsp lemon zest (about 1 lemon) - 1 tsp vanilla extract - ½ cup buttermilk - 1 cup fresh blueberries (plus extra for garnish) - 2 tbsp powdered sugar (for dusting) - All-purpose flour: This is the base of our cake. It gives structure and texture. - Baking powder and baking soda: These are our leavening agents. They help the cake rise and become fluffy. - Salt: This enhances the flavors in the cake and balances sweetness. - Unsalted butter: I prefer this to control the salt level. Softened butter mixes well into the batter. - Granulated sugar: This adds sweetness and helps the cake brown nicely. - Eggs: They bind the ingredients and add moisture. - Lemon zest: This gives the cake a bright, fresh flavor. Use a zester to avoid the bitter white part of the skin. - Vanilla extract: This adds a warm flavor that complements the lemon. - Buttermilk: It adds moisture and tang, keeping the cake soft. If you don't have buttermilk, you can make a quick substitute with milk and vinegar. - Fresh blueberries: These burst with juice and flavor when baked. They also add beautiful color. - Powdered sugar: This is for dusting on top, giving a nice finish. - 1 cup = 240 ml - 1 tablespoon = 15 ml - 1 teaspoon = 5 ml - 1 ½ cups = 360 ml - ½ cup = 120 ml - 2 tbsp = 30 ml - 2 large eggs = Approximately 100 grams - 1 tsp = 5 grams - ½ tsp = 2.5 grams These conversions help if you use different measuring tools. Always level off your dry ingredients for accuracy. This ensures your cake turns out perfect every time. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for baking. While the oven heats, take a 9x5-inch loaf pan. Grease it well with butter. Then, dust it with flour. This helps the cake come out easily after baking. In a medium bowl, mix together the dry ingredients. Use 1 ½ cups of all-purpose flour, 1 tsp of baking powder, ½ tsp of baking soda, and ½ tsp of salt. Set this bowl aside. Now, in a large bowl, cream ½ cup of softened unsalted butter with 1 cup of sugar. Use an electric mixer for about 3-4 minutes. The mixture should look light and fluffy. Next, add 2 large eggs, one at a time. Mix well after each egg. Then, stir in 2 tablespoons of lemon zest and 1 teaspoon of vanilla extract. Now, you will combine the dry mix with ½ cup of buttermilk. Do this in parts, starting and ending with the dry mix. Be careful not to overmix. Finally, gently fold in 1 cup of fresh blueberries. Pour the batter into the prepared loaf pan. Spread it evenly across the pan. Bake the cake for 50-60 minutes. Check if it’s done by inserting a toothpick in the center. If it comes out clean, the cake is ready. Let the cake cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. For a sweet touch, dust some powdered sugar on top before serving. Add extra blueberries for a nice look. To get a moist and fluffy cake, use room temperature butter and eggs. This helps the batter mix well. When mixing the butter and sugar, aim for a light, fluffy texture. This takes about 3–4 minutes. Always fold in the blueberries gently. This keeps them whole and prevents color bleeding. Adding lemon zest brightens the flavor. It gives the cake a fresh, zesty kick. One common mistake is overmixing the batter. This can make the cake dense. Mix just until combined for a light texture. Also, remember to measure flour correctly. If you pack it too tightly, you may have too much flour. This can lead to a dry cake. Lastly, don’t skip the cooling step. Letting the cake cool in the pan helps it set properly. Using a good mixer helps with the creaming process. An electric mixer is best for getting that fluffy texture. A 9x5-inch loaf pan is perfect for this recipe. It helps the cake bake evenly. A toothpick is essential for checking doneness. If it comes out clean, your cake is ready. Lastly, a wire rack is great for cooling. It keeps air flowing around the cake, preventing sogginess. Pro Tips Use Room Temperature Ingredients: Allow your butter and eggs to sit at room temperature for about 30 minutes before starting. This helps achieve a more even batter and better rise. Don’t Overmix the Batter: When folding in the blueberries, be gentle. Overmixing can lead to a dense cake, so mix just until combined. Check for Doneness: Since ovens can vary, start checking your cake around the 50-minute mark. A toothpick inserted should come out clean when the cake is done. Cool Completely Before Serving: Let the cake cool completely on a wire rack before dusting with powdered sugar. This prevents the sugar from melting into the cake. {{image_2}} You can make this cake gluten-free. Just swap the all-purpose flour for gluten-free flour blend. This blend works well in most recipes. Be sure to check that your other ingredients are gluten-free too. This way, everyone can enjoy a slice. Feel free to mix in other fruits. Chopped strawberries or raspberries add a fun twist. You may also use peaches or blackberries. Each fruit brings its own flavor and color to the cake. Just keep the amount around one cup, similar to the blueberries. Enhance the lemon flavor by adding more lemon zest. You could also stir in some lemon juice. A dash of almond extract can give a nice touch too. For a sweet kick, try adding a sprinkle of cinnamon. Each of these options can take your cake to a new level. To keep your zesty lemon blueberry pound cake fresh, store it at room temperature. Wrap the cake tightly in plastic wrap or place it in an airtight container. This helps keep it moist. It will last for about 3-4 days. If you want to add a little extra flavor, you can sprinkle a bit of powdered sugar on top before storing. Freezing is a great way to save some of this delicious cake for later. First, let the cake cool completely. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. You can freeze it for up to 3 months. When you're ready to eat it, move the cake to the fridge overnight to thaw. To enjoy your cake warm, preheat your oven to 350°F (175°C). Remove the wrapping and place the cake on a baking sheet. Heat it for about 10-15 minutes. If you prefer, you can also microwave a slice for about 20-30 seconds. This will give it a soft and cozy feel again. Just be careful not to overheat it! Yes, you can use frozen blueberries in this recipe. Just remember to add them straight from the freezer. Do not thaw them first. This will help keep the cake from turning purple. Also, frozen blueberries may sink a bit more than fresh ones. This can still create a very tasty cake. To check if your cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, your cake is ready. If there is wet batter on the toothpick, bake for a few more minutes. Keep checking every five minutes until it is done. If you don’t have buttermilk, you can make a simple substitute. Just mix one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for about five minutes. This will give you a good buttermilk alternative. You can also use yogurt or sour cream mixed with water. In this blog post, I shared key steps to make a great cake. You learned about the essential ingredients, how to prepare and bake, and tips for the best flavor. I included variations for unique tastes and storage methods for freshness. Always remember to avoid common mistakes for the best results. With these insights, you can create a delicious cake every time. Enjoy baking and get creative with flavors!

Zesty Lemon Blueberry Pound Cake

A deliciously moist pound cake infused with lemon zest and fresh blueberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 300 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 2 tbsp lemon zest (about 1 lemon)
  • 1 tsp vanilla extract
  • 0.5 cups buttermilk
  • 1 cups fresh blueberries (plus extra for garnish)
  • 2 tbsp powdered sugar (for dusting)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.
  • Add the eggs, one at a time, mixing well after each addition. Then mix in the lemon zest and vanilla extract.
  • Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  • Gently fold in the fresh blueberries, being careful not to overmix.
  • Pour the batter into the prepared loaf pan and spread evenly.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  • Once cooled, dust the top of the cake with powdered sugar and garnish with additional fresh blueberries if desired.

Notes

Serve with additional blueberries and a dusting of powdered sugar.
Keyword blueberry, cake, dessert, lemon