Lemon Blueberry Pound Cake
This moist, light, and melt-in-your-mouth lemon blueberry pound cake is filled to the brim with bright flavors you’ll love. It comes out perfectly sweet and tangy every time with minimal effort. A dessert treat that’s also an ultra-satisfying breakfast.
Lemons seem to be abundant year-round, and I’m here for it. Bright, lemony flavors are my jam! This is a sure favorite, and not just because I’m in love with the flavor combo. It’s ridiculously easy to make for a lazy baker’s dream!
The biggest complaint I hear about pound cakes is that they’re too dense. So, after experimenting a ton with this recipe, I can finally say I’ve nailed it for a light, moist, and decadent dessert recipe. And here it is!
Frozen Blueberries vs. Fresh
Both work well in this cake recipe. If blueberries are in season and on sale, that’s definitely the way to go. However, frozen blueberries are packed at the peak of freshness, are usually more economical than fresh ones, and are available year-round. If they’re out of season, the fresh ones are being shipped from a long way away, are more expensive, and, because of the trip, have lost some of their flavor and nutrients.
How to Make Lemon Blueberry Pound Cake
- Coat blueberries with cornstarch, and mix the dry ingredients and lemon zest. Cream the butter and sugar, add the egg yolks, then mix in the yogurt.
- Combine the dry ingredients with the butter mixture, beat the egg whites until they reach the soft to medium-firm peaks, and gently fold them into the batter.
- Pour half of the batter into a greased springform pan, layer in half of the blueberries, add the rest of the batter, top with the rest of the blueberries, and bake.
Recipe Tips and Twists
- Let the cake cool completely before cutting it with a serrated bread knife. Of course, if you don’t have one, use the knife you have.
- If you’d like to glaze it instead of dusting it with powdered sugar, let the cake cool completely. Then drizzle it with your preferred glaze (lemon and vanilla are both good).
- Swap out the blueberries with raspberries or blackberries if you want.
Make-Ahead and Storage Instructions
This cake is perfect for making ahead. You can make it a day or two before, and keep it at room temperature. It will last in the fridge for up to a week.
You can freeze it whole or in individual slices for 3-4 months. Thaw at room temperature on your kitchen counter or in the fridge before dusting it with powdered sugar and serving.
What Goes With Lemon Blueberry Pound Cake
If you really want to lemon out, serve this pound cake alongside some lemon curd and homemade whipped cream. It also goes well with hot drinks for an afternoon pick-me-up. Try it with a hot chai tea latte, ginger tea, or a cup of strongly brewed coffee.
More Lovely Lemon Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”9whopInc” upload-date=”2020-10-08T10:11:12.000Z” name=”Blueberry Lemon Cake” description=”Blueberry Lemon Cake – super easy, moist and fluffy cake loaded with fresh blueberries and a kissed of bright lemon flavors. Not too sweet and not too tangy. Perfectly satisfying on its own without any frosting!” player-type=”collapse” override-embed=”false”]
This blog post was originally published in January 2018 and has been updated with additional tips, new photos, and a video.
Lemon Blueberry Pound Cake
Ingredients
- 1-1½ cups (150-225g) blueberries (fresh or frozen)
- ½ tablespoon (3-4g) cornstarch
- 2 cups (240g) all-purpose flour
- 2 teaspoons (8g) baking powder
- 1 lemon, zested, then juiced (1 tablespoon zest and 2 tablespoons juice is needed for the recipe)
- 8 ounces (227g) unsalted butter
- 1½ cups (300g) granulated sugar
- 4 large eggs, separated
- 1 cup (245g) yogurt (I used 2% Greek yogurt)
- 1 teaspoon (5g) vanilla extract
Instructions
- Dust the blueberries with cornstarch and set aside.
- Preheat the oven to 350°F (180°C). Grease a 10-inch springform pan generously with cooking spray and set aside.
- Mix the flour, baking powder, and lemon zest in a small bowl.
- Cream the butter and sugar at high speed in a stand mixer (2-3 minutes).
- Add the egg yolks one at a time and continue mixing for an additional 2 minutes. Then, add the yogurt and continue mixing.
- Sift the flour mixture into the batter, then add vanilla extract and lemon juice. Mix gently but thoroughly.
- In a separate bowl, beat egg whites until soft peaks form. Gently fold the beaten egg whites with a rubber spatula or mixing spoon into the batter. Stir well until everything is fully combined, scraping down the sides of the mixing bowl as you go.
- Pour half of the batter into the greased cake pan and spread evenly. Top with half of the blueberries. Spread with the remaining batter, then evenly place the remaining blueberries over the top.
- Tap pans on the work surface to eliminate any large air bubbles.
- Bake at 350℉ (180℃) until a tester inserted into the center comes out clean (50-60 minutes, depending on your oven and altitude). Transfer to a wire rack.
- Let the cake rest in the pan for about 20 minutes, then remove the ring and let it cool. Transfer it to a plate, and dust with optional powdered sugar.
Tips & Notes:
- The correct amount of flour is essential. If you don’t have a scale to measure by weight, fluff the flour with a fork, then scoop it into your measuring cup. Level the top off with the flat side of a knife before adding it to your mixing bowl. Scooping the flour out with the measuring cup can pack it down and give you more than you need.
- Fold the egg whites into the batter gently so they don’t deflate.
- Avoid the temptation to remove the cake from the pan before it cools, so it doesn’t fall apart.
- Feel free to bake this pound cake in a loaf or a bundt cake pan, then adjust the baking time and make sure you grease and flour the pan well.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
I just made this recipe Lemon
Blueberry pound followed the recipe to a T . It raised beautifully
and it caved IN EVEN BEFORE I removed the cake ring trying to figure out what I did wrong. its a delicious tasty cake but a bit on the pasty side .
But it is still very good. Will try again . merci
I am so sorry that happened but I’m happy you love the taste. There are at least three reasons I can think of for a cake falling.
First, too much moisture. Second, to little moisture. Third, too much leavening agent,
Since it fell before you took it out of the oven, it may be too much or too little moisture. And since it’s on the pasty side, I’m thinking it was too much.
What was the consistency of your batter? Do you live in a humid climate?
If your batter was a bit runny, just add flour a spoonful at a time until it gets the right thickness, If your batter was too dry, just add a spoonful of milk or water at a time until it’s the right consistency.
Please let me know if that helped, and thanks for your feedback.❤️
Looking forward to trying this one out! One question…have you ever made this as cupcakes? I’m looking for an easy to handle treat for a faculty meeting and cupcakes or mini muffins would be so much easier for them all to grab.
I haven’t tried it yet, but it should work fine. Just fill the muffin wells about 4/5 full. Bake at 325℉/163℃ in a preheated oven if you want flat-topped cupcakes and 350-375℉/177-190℃ if you want dome-topped cupcakes.
The baking time will depend on the size of your cupcakes. I would start checking them for doneness at around 25 minutes. Please let me know how it goes.
This is a very elegant cake for a tea party! I loved it! I used gluten free flour and it turned out very moist and delicious. I served it with whipped cream.
Great to hear that, thanks for your feedback 🙂
I don’t do much baking but this cake caught my eye as I love lemon & blueberries and it’s such a pretty cake. It was a big hit. I’ll definitely make this again. It froze beautifully.
Glad to know that, Jan! Thank you so much for sharing 🙂
Recipe looks very interesting. Just one query. Can oil be added instead of butter and how much oil should be use. Thanks in advance for your time and advice. Rgds. Priya.
Hi Priya.
You can replace 1 cup of butter with ¾ cup of oil. Please let me know how it turns out.
Great recipe. Cake came out great, not too sweet. I didn’t have yogurt so used sourcream instead. Will definitely make again.
Thanks for the feedback.
DELISH!! Hubby will have a nice surprise when he gets home from work. I like to cut into individual portions and freeze so he can pull one out each morning for breakfast. Thank you!
Can you use gluten free flour instead and if so how much? Thanks
Hi Lynne. I’ve never tried it, but others have told me it works fine. Please share how it works if you do try it. Thank you 🙂
Hi there love your recipes, just wondering do you still sprinkle the cornstarch over the berries if your using frozen in place of fresh, I’ve bought yellow maise flour which I was told it’s same as cornstarch do you agree? Thanks in advance
I don’t have stand mix, can I use hand mixer?
Yes, you can.
Have this in the oven now!! Used sour cream instead of yogurt because I was going to make a different one but then came across yours and wanted to make it instead. I didn’t have full fat Greek yogurt on hand (only fat free). Can’t wait to try it!
So happy you are going with this one. Can’t wait to hear how it turned out for you, Jana. Happy cooking!
I am so excited to see your lovely food pictures! I will be trying some for sure. First Will be the Lemon Blueberry cake…sounds delicious!!
Thanks for sharing!
Great ! Do let me know how it works out for you. Thanks!
Hi Joyce,
The cornstarch was mentioned in the instruction. It’s actually the first in the pictures.
I printed the recipe and noticed that cornstarch was included in the ingredients but there was no mention in the instructions about when and where to use it. I remembered reading about using it on the blueberries in your comments. Had I not read the entire article and not been slightly experienced as a cook, I would have been stumped. I am sure it is just an oversight. By the way the cake was delicious.
Same thing happened to me, Joyce, therefore the corn starch was not used. After it was in the oven, I took a look to see why it wasn’t used, well to my surprise I saw the blueberries with the cornstarch on it. It was in the pictures but not in the instructions.
Just tasting my cake…..delicious and moist!! I used vanilla Greek yogurt because I did not have plain. Will definitely make it again!!
Thanks for such terrific recipes!!!
You’re welcome! Thanks for the feedback.
So sorry about that. The recipe has been updated to make it clearer.
i tried the above recipe and it was so moist and yummy, the cake got eaten and finished on the same day.
Wonderful! Same thing happened in my household – the next I made it I had to quickly freeze some of it , that’s the only way I could prevent my two guys from eating the whole thing! Thanks for sharing this with us Vincent .
I said can you use a bundt pan
You sure can.
Can you use a bunny pan I just Love a bunny cake
Hi, I just love all your recipes! Thank you for sharing all those wonderful flavors with all of us. I use your creole and other seasonings all the time.
This looks delicious.
Could one use other berries instead? I have tons of raspberries and also strawberries frozen. Strawbs may be too big.
Love blueberries but here in South Africa they are very expensive.
Thanks Marita! So happy you are giving the recipes a try – the creole seasoning is one of my favorite ! Yes , you can use other berries – if using strawberries cut in half or quarters. Do let me know how it works out for you. Thanks again.
Any particular flavor of yogurt? Or just plain? Would a lemon yogurt work. I used 2 % greek yogurt
Plain yogurt or lemon yogurt would work just fine.