The combination of vibrant blueberries, zesty lemon, and creamy frosting is like sunshine on a plate. This Blueberry Lemon Pound Cake recipe is everything you want in a dessert—moist, flavorful, and downright irresistible. Whether you’re preparing it for a family gathering, a brunch with friends, or just because you’re craving something sweet, this cake is bound to become a favorite. Trust me, it’s one of those recipes you’ll make again and again.
I first whipped up this cake for a summer barbecue, and let me tell you—it was love at first bite. The lemon adds a bright freshness that perfectly complements the natural sweetness of the blueberries, while the cream cheese frosting takes the whole thing to a new level of decadence. It’s the kind of dessert that makes you pause, savor, and smile. Plus, the recipe is easy enough for beginners but impressive enough to wow a crowd. Let’s dive in!
Why You’ll Love This Recipe
- Quick and Simple: You can whip up this Blueberry Lemon Pound Cake in just over an hour, making it ideal for busy days.
- Fresh and Bright: Packed with lemon zest and juicy blueberries, the flavors are bold and refreshing.
- Cream Cheese Frosting: The creamy, tangy frosting is the perfect pairing for the cake’s sweetness.
- Perfect for Any Occasion: Whether it’s a birthday, brunch, or holiday event, this cake is always a hit.
- Foolproof Recipe: Tested multiple times, this recipe is easy to follow and turns out perfectly every time.
- Customizable: Swap in seasonal berries or adjust the frosting to your liking—it’s incredibly versatile.
What sets this recipe apart is the balance of flavors. The tartness of the lemon enhances the sweetness of the cake without overpowering it, while the blueberries add bursts of fruity goodness. And let’s not forget that frosting—it’s rich, luscious, and oh-so-satisfying.
What Ingredients You Will Need
This recipe uses simple, everyday ingredients you probably already have in your kitchen. Here’s the breakdown:
- All-purpose flour: The base of the cake—provides structure.
- Baking powder: Helps the cake rise beautifully.
- Salt: Enhances the flavors and balances the sweetness.
- Unsalted butter: Adds richness; make sure it’s softened.
- Granulated sugar: Sweetens the cake and creates a tender crumb.
- Large eggs: Bind the ingredients and add moisture.
- Whole milk: Keeps the cake moist and creamy.
- Fresh lemon zest: Adds a burst of citrus flavor.
- Fresh lemon juice: Balances the sweetness and enhances the tartness.
- Blueberries: Fresh or frozen work perfectly—just toss them in a little flour to prevent sinking.
For the frosting:
- Cream cheese: The star of the frosting—softened for easy mixing.
- Unsalted butter: Adds creaminess and richness.
- Powdered sugar: Sweetens the frosting without overpowering it.
- Vanilla extract: Adds depth and warmth to the frosting.
- Lemon juice: Optional, but it ties the flavors together beautifully.
These ingredients work together to create a cake that’s bursting with flavor and topped with the perfect creamy finish.
Equipment Needed
You don’t need fancy kitchen gadgets to make this recipe—just a few basics:
- Mixing bowls (one large and one medium)
- Electric mixer (hand or stand mixer works fine)
- Spatula (for folding in the blueberries)
- Loaf pan (9×5-inch size is ideal)
- Cooling rack (to let the cake cool evenly)
- Zester (for the lemon zest)
- Measuring cups and spoons
If you don’t have a loaf pan, a round cake pan or bundt pan will work—just adjust the bake time slightly. And for the frosting, a whisk can work in place of an electric mixer, but it’ll take a bit more elbow grease.
Preparation Method
Follow these steps to make your Blueberry Lemon Pound Cake with Cream Cheese Frosting:
- Preheat the oven: Set your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy (about 3 minutes).
- Add the eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated.
- Incorporate the lemon: Stir in the lemon zest and juice for that bright citrus flavor.
- Alternate wet and dry ingredients: Gradually add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—don’t overmix!
- Fold in the blueberries: Toss the blueberries in a bit of flour to prevent sinking, then gently fold them into the batter with a spatula.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack and let it cool completely.
- Make the frosting: Beat the softened cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla extract and lemon juice (if using).
- Frost and serve: Spread the frosting evenly over the cooled cake, slice, and enjoy!
Cooking Tips & Techniques
- Don’t overmix: Overmixing can lead to a dense cake, so mix just until the ingredients are combined.
- Room temperature ingredients: Bring your eggs, butter, and cream cheese to room temperature for a smoother batter and frosting.
- Prevent sinking blueberries: Tossing blueberries in flour helps them stay suspended in the batter.
- Test for doneness: Insert a toothpick into the center of the cake—it should come out clean or with just a few crumbs.
- Cool completely: Frosting a warm cake will result in a melty mess, so be patient!
Variations & Adaptations
- Gluten-free: Swap all-purpose flour for a 1:1 gluten-free flour blend.
- Dairy-free: Use vegan butter and dairy-free cream cheese in place of the regular versions.
- Berry swap: Substitute blueberries with raspberries or blackberries for a fun twist.
- Zest it up: Add orange zest alongside the lemon for a unique citrus blend.
- Bundt cake version: Double the recipe and bake in a bundt pan for an impressive presentation.
Feel free to customize the flavors to suit your taste—this recipe is wonderfully adaptable!
Serving & Storage Suggestions
Serve this cake slightly chilled or at room temperature with a cup of coffee or tea. For presentation, garnish with a few fresh blueberries and a sprinkle of lemon zest.
To store, cover the cake tightly and refrigerate for up to 5 days. You can also freeze the unfrosted cake for up to 3 months—just wrap it tightly in plastic wrap and aluminum foil. When ready to serve, thaw overnight in the fridge and frost before serving.
Nutritional Information & Benefits
Here’s what you can expect per slice (based on 12 servings):
- Calories: Approximately 350
- Protein: 5g
- Fat: 15g
- Carbohydrates: 48g
- Fiber: 2g
The fresh blueberries are packed with antioxidants, while the lemon provides a boost of vitamin C. While this cake is indulgent, it’s a great option for a special treat.
Conclusion
This Blueberry Lemon Pound Cake with Cream Cheese Frosting is the kind of recipe that’s bound to make your day brighter. It’s easy to make, packed with refreshing flavors, and topped with the dreamiest frosting. Whether you tweak it to match your taste or make it as-is, this cake is guaranteed to impress.
I’d love to hear how your cake turns out! Leave a comment below and let me know if you tried any variations or have tips of your own. Happy baking, and here’s to sweet moments with even sweeter treats!
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work perfectly. Just toss them in a bit of flour before folding them into the batter to prevent bleeding.
Can I make this cake ahead of time?
Absolutely! Bake the cake a day ahead, store it in the fridge, and frost it right before serving.
What’s the best way to zest a lemon?
Use a fine grater or zester and avoid the bitter white pith. A microplane works beautifully!
Can I skip the cream cheese frosting?
You can! The cake is delicious on its own, or you can opt for a simple glaze made with powdered sugar and lemon juice.
How do I prevent the cake from sticking to the pan?
Grease the pan generously and use parchment paper for easy removal. Let the cake cool for 10 minutes before transferring it to a rack.
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